Macadamia Or Any Other Nut Pie
By: Tania Lopez
Published: Monday, March 1, 2010 - 1:50am

Ingredients




1 9 inch frozen pie crust
1 egg yolk
1/2 teaspoon water
1 3/4 cups macadamia nuts, roasted and unsalted
3 jumbo eggs
1 large egg yolk
1/2 cup light brown sugar
1/2 cup granulated sugar
1 cup light corn syrup
1 stick of unsalted butter, melted and cooled
1 teaspoon vanilla
1 tblsp of dark rum (optional)
1/2 teaspoon salt
1 ounce melted white chocolate
1 ounce melted dark chocolate
1 ounce melted milk chocolate

Preparation

1 Preheat oven to 350 degrees. 2 Beat 1 egg yolk with 1/2 tsp. water and brush it over the unbaked pie crust. Place a piece of non-stick aluminum foil on top of the yolk-brushed pie shell and fill with either pie weights or dry beans. Blind bake the pie crust for 20 mins. or until golden brown. 3 While the pie crust is blind baking, combine the eggs, egg yolk, and sugars and whisk until well blended.  Stir in the corn syrup, melted butter, vanilla, rum (if using) and salt.  Stir in the nuts.  Pour mixture into the warm pie crust. 4 Bake the pie on a baking sheet in the preheated oven for 45 to 60 mins or until set but center is still gelatinous when moved.  Allow pie to cool thoroughly and then criss-cross with melted chocolates if 5 You can use salted macamia nuts and substitute all dark brown sugar with dark corn syrup for that caramel-salted combination that is so popular lately.  You can also add dark chocolate chunks to this pie for a choco-macadamia nut pie. 6 You can also substitute the macadamia for almost any other nut for variations, as a matter of fact I usually use pecans for this and add chocolate for a chocolate pecan pie. 7 Not my best picture but it is delicious and rich.

About


This came out fantastic! I followed a standard pecan pie recipe but substituted macadamia nuts for pecans. I also used white sugar and clear corn syrup. It makes for a more light and buttery flavor and this only enhances the rich macadamia nuts. I also zigzagged dark and white chocolate over the top. It is so good that no one wanted to wait and I had to take a pic when it was already cut! I highly recommend this and will surely make it again. You can tell from the picture that the inside is very light and clear. The crust is a standard butter flakey crust. The secret to sturdy, flakey crust, is to freeze it thoroughly and then blind bake before you add your chess pie ingredients. Also brush it with egg yolk to seal it from the moisture and don't forget to use pie weights to hold it down. I just use some dry beans that I only use for baking. A one pound bag of beans will last forever and they are way cheaper than pie weights. Bake on!

Comments:
Sena Wilson

What a nice delightful change for a pecan pie...I am not fond of Pecan Pie but my husband loves them.  This sounds delicious and will use this recipe the next time he requests his favorite pie.  I might even eat "half" of it with the macadamia nuts!