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