Macadamia Nut Cream Pie

This Macadamia Nut Cream Pie is a decadent dessert that combines a rich, velvety custard with the buttery crunch of toasted macadamia nuts. The filling is lightly sweetened and infused with vanilla, creating a delicate balance that lets the nut flavor shine. Encased in a crisp, flaky pie shell, this treat offers a wonderful contrast of textures in every bite. It is the perfect centerpiece for holiday gatherings, special celebrations, or as an indulgent weekend baking project. Serve chilled for the best texture, garnished with fresh whipped cream and a sprinkle of extra nuts for an elegant finish.

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 8

Calories: 202.0

Dietary: Gluten-free, Vegetarian

Description

This Macadamia Nut Cream Pie is a decadent dessert that combines a rich, velvety custard with the buttery crunch of toasted macadamia nuts. The filling is lightly sweetened and infused with vanilla, creating a delicate balance that lets the nut flavor shine. Encased in a crisp, flaky pie shell, this treat offers a wonderful contrast of textures in every bite. It is the perfect centerpiece for holiday gatherings, special celebrations, or as an indulgent weekend baking project. Serve chilled for the best texture, garnished with fresh whipped cream and a sprinkle of extra nuts for an elegant finish.

Ingredients

1 1/3 cup Milk
3/4 cup Sugar
1/2 cup Chopped macadamia nuts
1 tsp Salt
1 tsp Vanilla extract
1 large Egg
5 tsp Cornstarch
2 large Egg whites
1 9-inch Baked pie shell
1 cup Heavy cream, whipped

Directions

1
In a medium saucepan, combine 1 cup of milk, 1/4 cup of sugar, 1/4 cup of the chopped macadamia nuts, salt, and vanilla extract. Heat over medium heat until the mixture just begins to simmer (scalding), stirring occasionally.
2
In a small bowl, whisk together the remaining 1/3 cup of milk, the whole egg, and cornstarch until smooth and fully incorporated.
3
Slowly pour a small amount of the hot milk mixture into the egg mixture while whisking constantly to temper the egg and prevent curdling.
4
Return the combined mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, for about 5 minutes or until the custard thickens enough to coat the back of the spoon.
5
Remove the custard from heat and allow it to cool completely at room temperature for about 1 hour.
6
In a clean bowl, beat the egg whites until soft peaks form.
7
Gently fold the beaten egg whites into the cooled custard mixture in two additions, being careful not to deflate the mixture.
8
Pour the finished filling into the baked pie shell. Smooth the top with a spatula.
9
Refrigerate the pie for at least 2 hours, or until firmly set.
10
Before serving, top with sweetened whipped cream and sprinkle with the remaining 1/4 cup of chopped macadamia nuts.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 202.0kcal

% Daily Value *
Total Fat 10.2g16%
Saturated Fat 1.2g6%
Cholesterol 0.8mg1%
Sodium 16.5mg1%
Total Carbohydrate 26.6g9%
Dietary Fiber 1.0g4%
Sugars 24.9g
Protein 3.6g8%

* 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

Ensure the custard is completely cool before folding in the egg whites to maintain the airy texture.

For best results, toast the macadamia nuts lightly in a dry skillet before chopping to enhance their flavor.

This pie is best served chilled. Store any leftovers in the refrigerator covered with plastic wrap for up to 3 days.

If you prefer a richer filling, you can substitute half and half for the milk.

Keywords: macadamia, nut, cream, pie, custard, dessert, vanilla, whipped cream, egg whites, cornstarch, baking, chilled, holiday, indulgent, smooth, crunchy, pie shell

Read it online: https://www.chefs-mate.com/recipe/macadamia-nut-cream-pie/