Macadamia Cream Pie


Our second Thanksgiving dessert was this heavenly macadamia cream pie requested by my brother. He had seen it in a recent edition of the Food Network Magazine. They made a simple pastry crust for this, but I thought that would be too bland since macadamias don’t have an exceptionally strong taste, especially in a cream filling. So I created my own crust, and I’m so happy I did. The coconut macadamia graham cracker crust was loaded with flavor and went perfectly with the subtle white chocolate macadamia cream filling and fresh whipped cream topping. YuM!

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup salted macadamia nuts, toasted and finely chopped
  • 1/4 cup toasted sweetened coconut
  • 1 Tbsp. brown sugar
  • 1 stick unsalted butter, melted

Preheat oven to 350 degrees. Combine graham cracker crumbs, chopped macadamia nuts, sweetened coconut and brown sugar with a wooden spoon. Add melted butter and combine until ingredients start to clump together. Pour into a 10″ pie dish and pat crust on bottom and sides of pie dish with your fingers. When the crust is evenly distributed, bake for 15 minutes. Let cool.



 For the pie filling: (slightly adadpted from Food Network Magazine)

  • 1 3/4 cups whole milk
  • 1/2 cup salted macadamia nuts, toasted and finely chopped
  • 2 large eggs at room temperature, separated
  • 3/4 cup granulated sugar
  • 1/2 cup cornstarch
  • 1 tablespoon vanilla extract
  • 3 ounces white chocolate, finely chopped

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.


For the topping: (slightly adapted from Food Network Magazine)

  • 3/4 cup cold heavy cream
  • 1 tablespoon confectioners’ sugar
  • 1/4 cup salted macadamia nuts, toasted and chopped
  • 3 tablespoons sweetened shredded coconut, toasted

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 and center of the pie. Top with the macadamia nuts and toasted coconut.


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