Thursday, July 10, 2008
Macadamia Cream Pie
6 to 8 macadamia white chocolate cookies, crushed
1 TBS sugar
4 TBS melted butter
2 cups half and half
1 cup whole millk
3/4 cup roasted macadamia nuts
1/2 cup sugar
1/8 tsp salt
5 large egg yolks
1/4 cup cornstarch
2 TBS butter
1 tsp vanilla extract
1 cup whipped cream
How to make Macadamia Cream Pie
Grease pie pan with butter and mix cookie crumbs, 1 TBS sugar and 4 TBS melted butter.
Press mixture into pie pan and bake at 325 for 10 to 15 minutes, remove and allow to cool.
Chop nuts in food processor/blender to coarse pieces. Remove 1/4 cup for garnish.
Continue processing remaining nuts until they reach the consistency of creamy peanut butter.
In a saucepan, bring milk, half & half, sugar and salt to simmer over medium-high heat.
Add macadamia nut butter to saucepan and mix until combined. Remove from heat.
In medium sized bowl, combine yolks and cornstarch with a whisk.
Add hot milk mixture to yolks 1 cup at a time, whisking vigorously.
Return to saucepan. Return mixture to heat and boil for 1 minute.
Remove from heat. Mix butter and vanilla into mixture until completely blended.
Pour custard into pie crust. Cover with plastic wrap and refrigerate for at least 3 hours.
Top chilled pie with whipped cream and sprinkle with chopped nut pieces.