Irish Cream Macadamia Nut Pie Recipes

MACADAMIA NUT PIE

Steps:

• Unroll crust and place in a 9-in. pie plate; flute edge and set aside. In a small bowl, beat the eggs, corn syrup, sugar, butter and vanilla until combined. Stir in the nuts. Pour into crust. , Bake at 325° for 50-55 minutes or until center is set and top is golden brown. Cool on a wire rack. Refrigerate leftovers.

MACADAMIA NUT CREAM PIE

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.

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.

IRISH CREAM CHOCOLATE MACADAMIA NUT PIE

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.

MIXED NUT PIE

Steps:

• In a saucepan boil the sugar and corn syrup together for 3 minutes to dissolve the sugar. Cool slightly.
• In a large bowl beat eggs lightly and slowly pour the sugar/corn syrup mixture into the eggs, stirring constantly.
• Stir in the butter, vanilla and nuts and pour into crust.
• Bake at 350 degrees for about 60 minutes or until set in the middle.
• If getting too brown cover with aluminum foil.during last 15 minutes of cooking.

IRISH CREAM MACADAMIA NUT PIE

Steps:

• Cream together eggs, salt, sugar, and butter or margarine. Blend in corn syrup and liqueur. Stir in chocolate chips and nuts. Pour filling into pie shell.
• Bake in a preheated 300 degrees F (150 degrees C) oven for 1 1/2 hours, or until browned. Cool.

MACADAMIA NUT CREAM PIE

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.

MACADAMIA NUT PIE

Steps:

• Combine eggs, sugar, corn syrup, mixing well; stir in macadamia nuts, butter and vanilla. Pour filling into pastry shell.
• Bake at 325 degrees F for 50 to 60 minutes or until filling is set. Cool and completely chill before serving.

MACADAMIA NUT ICE CREAM

Steps:

• In a bowl, beat together the egg yolks and sugar until pale and fluffy. Over medium heat, combine the milk and half of the cream in a saucepan over medium heat, combine the milk and half of the cream and cook until bubbles form along the sides of the pan. Add a little of the hot milk mixture in with the yolk mixture, whisking well. Whisk the milk-yolk mixture into the saucepan and cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a wooden spoon, 5-8 minutes. Do not allow the mixture to boil. Remove from the heat and place the pan in a sink of ice water to cool, stirring frequently to prevent a skin from forming.
• In medium bowl, beat the remaining cream until soft peaks form. Fold the whipped cream into the cooled cream mixture. Stir in the macadamia nuts. Pour into an ice cream maker and freeze according to the manufacturer's directions.
• Serve immediately or freeze until ready to serve at a later time.