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White Chocolate Macadamia Nut Pie Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 to 8 servings Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
6 to 8 servings Servings
$ /Serving

White Chocolate Macadamia Nut Pie Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 to 8 servings Servings
$ /Serving

Ingredients

  • 3/4 cup semisweet chocolate chips
  • 3 cup heavy cream, divided
  • 6 1/2 oz cream cheese, softened
  • 1/3 cups sugar
  • 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 9-inch pre-baked deep-dish pie shell
  • 1/4 cup confectioners' sugar
  • 1 2 ounces to chopped macadamia nuts

Preparation

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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Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product