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White Chocolate Macadamia Nut Pie Recipe by Paula Deen

Easy Level
30 MIN 20 Prep + 10 Cook
Servings
$ /Serving
Print
Easy Level
30 MIN 20 Prep + 10 Cook
6-8 Servings
$ /Serving

White Chocolate Macadamia Nut Pie Recipe by Paula Deen

Easy Level
30 MIN 20 Prep + 10 Cook
6-8 Servings
$ /Serving

Ingredients

  • 3/4 cup semisweet chocolate chips
  • 2 cups heavy cream, divided, plus 1/3 cup and 3/4 cup whipped soft for filling
  • 6 1/2 oz cream cheese, softened
  • 1/3 cups sugar
  • 6 1/2 (1 oz) squares white chocolate, melted
  • 1/2 teaspoon orange zest
  • 2/3 cup macadamia nuts, roasted chopped, plus 1-2 oz chopped for garnish
  • 1 (9 inch) pre-baked deep-dish pie shell
  • 1/4 cup confectioner's sugar

Preparation

For ganache, put chocolate chips in a metal mixing bowl. Bring 1/2 cup 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 2/3 cup 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 more 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 1 1/2 cups cream and confectioner's sugar with a handheld electric mixer to a stiff peak. Pipe edges of pie with whipped cream. Sprinkle 1-2 oz 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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