MACADAMIA NUT PIE
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the dark corn syrup, sugar, and eggs. Stir in macadamia nuts and melted butter. Pour into pie shell.
- Bake in preheated oven for 50 to 60 minutes, or until filling is set. If necessary, cover edge with foil to prevent overbrowning.
Nutrition Facts : Calories 536.5 calories, Carbohydrate 62 g, Cholesterol 85 mg, Fat 32.3 g, Fiber 2.8 g, Protein 5.6 g, SaturatedFat 8.8 g, Sodium 248.7 mg, Sugar 28.8 g
CHOCOLATE-MACADAMIA NUT TART
This delightful chocolate-nut tart is a standout among a sea of pumpkin, pecan, and apple recipes. The ingredients are simple: buttery, rich macadamia nuts floating amid a dark chocolate-bourbon filling, all atop a crisp pate sucree tart shell.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 11-inch tart
Number Of Ingredients 13
Steps:
- Pate Sucree:In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds. In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Refrigerate at least 1 hour. Dough may be frozen up to 1 month. To thaw, transfer disks to refrigerator overnight, or let stand at room temperature 1 hour.
- Tart:Preheat oven to 400 degrees. On a lightly floured surface, roll out one disk of pate sucree to a 14-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into an 11-inch round tart pan with removable bottom; trim dough flush with rim. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes or up to overnight.
- Meanwhile, in a large bowl, whisk together eggs, sugar, and bourbon until combined. Whisk in flour and salt, then whisk in butter. Stir in chocolate until combined. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.
- Bake 10 minutes. Reduce oven temperature to 350 degrees and continue baking until crust and filling are golden, about 35 minutes more. If tart is browning too quickly, tent with aluminum foil. Transfer pan to a wire rack and let cool completely. Tart can be stored in an airtight container at room temperature up to 2 days.
MACADAMIA NUT CREAM PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the crust: Pulse the flour, coconut and salt in a food processor until the coconut is finely chopped. Add the butter and shortening and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary). Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.
- Preheat the oven to 375 degrees F. Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork. Refrigerate the crust until firm, about 15 minutes. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the filling: Heat 1 1/2 cups milk and the macadamia nuts in a medium saucepan over medium heat (do not boil). Whisk the egg yolks, 1/2 cup sugar, the cornstarch, vanilla and the remaining 1/4 cup milk in a bowl until combined. Gradually whisk half of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture and cook, stirring constantly with a wooden spoon, until the mixture thickens and just begins to boil, 2 to 3 minutes. Remove from the heat and stir in the white chocolate until smooth. Transfer the filling to a large bowl and let cool to room temperature, stirring occasionally, about 30 minutes.
- Once the filling is cool, bring a few inches of water to a simmer in a medium saucepan. Whisk the egg whites and the remaining 1/4 cup sugar in a large heatproof bowl. Set the bowl over the pan (do not let the bowl touch the water) and whisk until the sugar dissolves and the mixture is warm. Remove the bowl from the pan and beat with a hand mixer until the egg whites are glossy and stiff, about 5 minutes. Fold the beaten egg whites into the filling, then spread in the prepared crust. Cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight.
- Just before serving, make the whipped cream for topping: Beat the heavy cream and confectioners' sugar with a mixer until medium peaks form. Transfer to a piping bag fitted with a star tip and pipe around the edge of the pie. Top with the macadamia nuts and toasted coconut.
CHOCOLATE MACADAMIA NUT PIE
Steps:
- To prepare the crust, in a bowl, using an electric mixer on low speed, cream the butter and sugar together. Add the egg yolk, cream, and vanilla and mix well. In another bowl, sift together the flour, cocoa, and salt. Mix the flour mixture with the wet ingredients until incorporated. Press into a square on a piece of plastic wrap, wrap in the plastic, and refrigerate for 1 to 2 hours.
- Remove the dough from the refrigerator, unwrap, and knead on a floured work surface until the dough is pliable. If using a 10-inch fluted tart pan with a removable bottom, roll the dough out to 1/4-inch thick and 12 inches in diameter. Spray the tart pan with vegetable-oil cooking spray. Carefully transfer the dough to the prepared pan and press firmly into the bottom and sides of the pan. Using a rolling pin, press down on the pan edges to trim off the excess dough. If using individual 3-inch tartlet pans with removable bottoms, divide the dough into 8 equal parts. Roll each one out to 1/4 inch thick and 4 inches in diameter. Spray the tartlet pans with vegetable-oil cooking spray. Carefully transfer each dough round to a prepared tartlet pan and press firmly into the bottom and sides of the pans. Using a rolling pin, press down on the edges of the pans to trim off the excess dough. Refrigerate the lined tart or tartlet pans for 20 minutes.
- Preheat the oven to 350 degrees. Line the pastry shells with aluminum foil. Bake the 10-inch tart for 15 minutes, or the tartlets for 10 minutes, until the pastry begins to pull away from the sides of the pan. Remove the shells from the oven and allow to cool before removing the foil. Decrease the oven temperature to 300 degrees.
- To prepare the filling, in a small saucepan, melt the butter over low heat. Stir in the chocolate until completely melted. In a bowl, mix the eggs, sugar, and corn syrup together. Add the chocolate mixture to the egg mixture and mix well. Add the vanilla extract and mix well. Fold in the nuts.
- Pour the filling into the prebaked shells. Bake the 1-inch tart for about 1 hour and 20 minutes, or the tartlets for 35 to 40 minutes, untill the filling puffs up in the center but is not cracked. Allow to cool on racks and then refrigerate for 2 hours to make unmolding easier.
- To prepare the whipped cream, combine all the ingredients in a bowl, and whip with an electric mixer on high speed until stiff peaks form.
- To unmold, remove the pan sides and slide the pie or tarts onto a serving plate. Serve the pie at room temperature with the whipped cream and chopped nuts.
- Makes 1 (10-inch) pie or 8 individual tarts.
BAILEY'S IRISH CREAM AND MACADAMIA NUT PIE
I have no idea where I got this recipe, but it is always a hit and it's super easy. Update: Recently I decided to bring this to a party and wanted it to be more like finger food, so I used a biscuit cutter to make little pie shells and tucked them gently into a mini-muffin tin (using a fork to poke the bottom), then I placed 4 chocolate chips in each one and poured the rest of the mix over them until nearly full. They were a HUGE hit!
Provided by Erin K. Brown
Categories Pie
Time 1h45m
Yield 2 pies, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- With an electric mixer, cream together sugar, butter, and salt.
- Add the eggs and mix well.
- Add the corn syrup and bailey's and mix well again.
- Stir in the chocolate chips and nuts by hand.
- Pour into unbaked pie shells and bake for 90 minutes or until a knife inserted in the center comes out clean.
IRISH CREAM CHOCOLATE MACADAMIA NUT PIE
Make and share this Irish Cream Chocolate Macadamia Nut Pie recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 1h50m
Yield 2 Pies, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Prepare pie crust and line two 9 inch pie plates, set aside.
- Using a mixer blend together the eggs, sugar, salt and butter until creamy.
- Add the corn syrup and Irish Cream, blending well.
- Stir in the chocolate chips and macadamia nuts.
- Pour into prepared pie shells.
- Bake for 1 and 1/2 hours and top has turned a nice golden brown.
Nutrition Facts : Calories 535.4, Fat 36.5, SaturatedFat 12.7, Cholesterol 89, Sodium 426, Carbohydrate 52.7, Fiber 2.8, Sugar 29.5, Protein 5.6
MACADAMIA NUT CREAM PIE
This recipe is per a board request for this Hawaiian treat. The recipe originates from a recipe from the Residential Services Division Organization: Hawaiian Electric Company
Provided by Steve P.
Categories Pie
Time 40m
Yield 1 Nine inch pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine 1 cup of the milk, 1/4 cup of the sugar, 1/4 cup of the nuts, the salt and the vanilla; scald.
- Mix the remaining 1/3 cup milk with 1 whole egg and cornstarch.
- Thoroughly stir some of hot mixture into egg mixture (adding a small amount first to even out the temperature helps to prevent the egg from scrambling when added to the rest of the hot mixture); return all to saucepan.
- Cook 5 more minutes, stirring constantly, until mixture thickens.
- Cool 1 hour.
- Beat egg whites until soft peaks form; fold carefully into cooled mixture.
- Pour into pie shell; chill.
- Before serving, top with sweetened whipped cream and remaining 1/4 cup nuts.
CHOCOLATE MACADAMIA NUT PIE
Make and share this Chocolate Macadamia Nut Pie recipe from Food.com.
Provided by Ang11002
Categories Pie
Time 1h10m
Yield 1 9inch pie
Number Of Ingredients 9
Steps:
- Preheat to 350F In 1 qt saucepan, combine chocolate and margarine; stir over low heat until smooth and melted.
- Remove from heat.
- Stir in cream& corn syrup until well blended.
- In medium bowl, beat eggs and sugars (white and brown) until well mixed.
- Stir in chocolate mixture and add nuts.
- Pour into pie crust and bake 40 minutes or until knife inserted halfway comes out clean.
- cool and then enjoy.
Nutrition Facts : Calories 3881.9, Fat 270.2, SaturatedFat 93.5, Cholesterol 797.5, Sodium 1762.2, Carbohydrate 376.2, Fiber 24.4, Sugar 194.9, Protein 46.6
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