Macadamia Nut Cream Pie

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Servings: 6 Difficulty: Intermediate
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A rich, velvety custard pie filled with toasted macadamia nuts and topped with light whipped cream.
Macadamia Nut Cream Pie recipe image
Macadamia Nut Cream Pie recipe image
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Macadamia Nut Cream Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 138.5

Description

This elegant Macadamia Nut Cream Pie features a delicate balance of sweet vanilla custard and crunchy, toasted nuts. The filling is made by gently scalding milk and sugar, then thickening it with egg yolks and cornstarch for a smooth, luxurious texture. Folded into the mixture are stiffly beaten egg whites, which add a cloud-like lightness to the dense cream. Once cooled in a pre-baked pastry shell, the pie is crowned with fresh whipped cream and a sprinkle of extra macadamia nuts for crunch and visual appeal. It is a sophisticated yet approachable dessert that shines at holiday gatherings, dinner parties, or any occasion calling for a touch of classic indulgence. The combination of nutty richness and airy sweetness makes this a memorable treat that pairs beautifully with a cup of coffee or tea.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175ðC). Toast chopped macadamia nuts in a dry skillet over medium heat until fragrant and lightly golden, about 5-7 minutes. Set aside to cool.
  2. In the top of a double boiler, combine 1 cup milk, 1/4 cup sugar, 1/4 cup of the toasted macadamia nuts, a pinch of salt, and vanilla extract.
  3. Place the double boiler over a pot of simmering water and heat the mixture, stirring occasionally, until it is hot and steaming (scalded).
  4. In a small bowl, whisk together the remaining 1/3 cup milk, egg yolks, and cornstarch until smooth.
  5. Slowly pour the egg yolk mixture into the hot milk mixture in the double boiler, whisking constantly to prevent curdling.
  6. Continue to cook over the simmering water, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
  7. Remove the custard from heat and allow it to cool slightly.
  8. In a clean bowl, beat the egg whites with the remaining 1/2 cup sugar until stiff, glossy peaks form.
  9. Gently fold the beaten egg whites into the cooled custard mixture in three additions, being careful not to deflate the mixture.
  10. Pour the filling into the baked 8-inch pastry shell.
  11. Refrigerate the pie for at least 2 hours or until completely set and cool.
  12. Just before serving, top the pie with whipped cream and sprinkle with the remaining toasted macadamia nuts.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 138.5kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.4g2%
Cholesterol 1.1mg1%
Sodium 21.6mg1%
Total Carbohydrate 32.7g11%
Dietary Fiber 0.0g0%
Sugars 32.7g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Macadamia nuts should be chopped and toasted before use to enhance their flavor and texture.

Ensure the double boiler water is simmering, not boiling vigorously, to prevent the eggs from scrambling.

The pie must be chilled thoroughly to set the custard properly before adding the whipped cream topping.

For best results, use fresh macadamia nuts. If using pre-toasted nuts, reduce toasting time or skip if already crunchy.

Store any leftovers in the refrigerator, covered, for up to 3 days.

Keywords: macadamia, nut, pie, cream, custard, dessert, vanilla, egg, milk, sugar, pastry, toasted, whipped, chocolate, indulgent, homemade, classic, rich, smooth, crunchy
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