White Chocolate Macadamia Nut Pie

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Servings: 6 to 8 servings
Prep Time: 10 min plus freezing time
Cook Time: 5 minutes
Difficulty: Easy

Ingredients Add to grocery list

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

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

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





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.

Show: Paula's Home Cooking/Just Desserts cookbook
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Reader Comments:


This is my very favorite pie. Love it.

By Sonja Ford on November 19, 2012


This is the best pie I have ever eaten, and I really am not a pie lover!

By Anonymous on November 05, 2012


This pie is awesome! Everyone loved it. I doubled the recipe and made it in a 9x13 pan and it turned out great! Definitely making this again!

By Anonymous on October 08, 2011


I love your recipe for "oohy gooey butter cakes". Wanted to let you know I "tweeked" it a bit by using canned frosting instead of sugar. Works great and is creamy and not too sweet!!!

By Darlene McCarthy on January 31, 2011


Absolutely delicious! I didn't have white chocolate and decided to used Bakers semi-sweet chocolate instead. I was a little nervous to switch it up but I'm sure it tasted just as good as Paula's. My dad and grandmother couldn't get over how good it was. Definitely a "man catcher pie"!

By Anonymous on November 24, 2010

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