Ingredients

Ganache:
3/4 cup semisweet chocolate chips
1/2 cup heavy cream

Filling:
6 1/2 ounces cream cheese, softened
1/3 cups sugar
1/3-cup heavy cream, plus 3/4 cup, whipped soft
6 1/2 1-ounce squares Baker’s premium white chocolate, melted
1/2 teaspoon orange zest
2/3 cup roasted chopped macadamia nuts
1 pre-baked deep-dish 9-inch pie shell

Garnish:
1 1/2 cups heavy cream
1/4 cup confectioners’ sugar
1 to 2 ounces chopped macadamia nuts

Directions

For ganache, put chocolate chips in a metal mixing bowl.  Bring cream to a light boil and pour over chips until they completely dissolve.  Set aside and allow to cool to room temperature.

For filling, beat cream cheese and granulated sugar with a handheld electric mixer until smooth.  Scrape bowl with a spatula and mix in the 1/3-cup heavy cream.  Add the white chocolate, zest, and nuts and stir just until incorporated.  Fold in the 3/4 cup heavy cream.  Spread into pre-baked pie shell and level off using a rubber spatula.  Put in freezer until frozen.  To finish pie, you will need to place the ganache in a microwave on the low setting for no ore than 10 seconds at a time.  Stir after each warming until ganache pours loosely but is not even close to boiling (see note).  Spread warm ganache over top of frozen pie, smoothing to the edges with a spatula.

For garnish, beat cream and confectioner’s sugar with a handheld electric mixer to a stiff peak.  Pipe edges of pie with whipped cream.  Sprinkle macadamia nuts over pie.  Store pie in refrigerator.

Tip - Be very careful when warming chocolate, as it will burn very quickly when heated in the microwave.  Once chocolate is scorched it is unusable.