Macadamia Nut White Chocolate Cream Pie

By Chef Eddy Van Damme

Prep Time:

Bake/Cook Time:

12m - 15m

Yield:

1, 9-inch pie

Lightly salted and roasted macadamia nuts and white chocolate make a delicious juxtaposition of flavor. Chef Eddy married the two in this delectable Macadamia Nut White Chocolate Cream Pie. It's well worth the effort!

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Products Used

Confectioners Powdered Sugar Poly Bag

Light Brown Sugar Poly Bag

Dark Brown Sugar Poly Bag

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Crust

1 stick (8 tablespoons) unsalted butter, soft
2/3 cup Dixie Crystals Confectioners Powdered Sugar
1 large egg
1/2 teaspoon salt
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour*

White Chocolate Cream Filling

2 cups milk
1/2 cup Dixie Crystals Light Brown Sugar or Dixie Crystals Dark Brown Sugar, well packed
4 large egg yolks
3 tablespoons + 2 teaspoons cornstarch
8.8 ounces white chocolate (recipe was developed with a Classic Lindt bar)
1 cup whipping or heavy cream
1 tablespoon vanilla extract

Finishing and Decorating

3/4 cup macadamia nuts, roasted and lightly salted or raw
2 ounces white chocolate
2 teaspoons vegetable oil
3/4 cup whipping cream
1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 390°F. For crust, mix butter and powdered sugar using a paddle attachment until well blended. Add egg and mix until well combined. Add salt and vanilla.
Add flour in one step and on low-speed mix until just combined. Do not over mix.
Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled.
Meanwhile chill work surface area that you will be rolling dough on by placing 1-2 cookie sheets filled with ice cubes on area. Set aside a 9-inch-deep pie pan
Sprinkle chilled area lightly with flour and roll dough into a circle large enough to cover entire pie pan. Place dough into place and remove excess. Press dough into any cracks or tears. Prick bottom and sides using a fork. Place in oven.
After 5-6 minutes of baking check crust. If bubbles developed prick these using tip of pairing knife or fork. Bake until golden, about 12-15 minutes. Time will depend on if using a glass, metal or earthenware pie pan. Once cooled place in freezer.
In a saucepan, vigorously whisk together milk, brown sugar, egg yolks, and cornstarch. Once very well combined place over medium-high heat. Constantly whisk until mixture boils and makes thick bubbles. Remove from heat. At this point do not unnecessarily whisk as it can make mixture break down and become runny. Place lid over hot cream.
Chop chocolate in small pieces and stir into cream. Once chocolate has dissolved place over ice bath and stir occasionally using a rubber spatula. Once mixture has cooled to room temperature remove from ice.
Whip cream and sugar to medium peaks. It cannot be whipped as firm as you would to decorate a pie or cake. Must be soft and pillowy and barely hold shape.
Add whipped cream to chilled white chocolate mixture and gently fold together.
Transfer to baked crust and place in refrigerator. It will take several hours before cream has set.
Sprinkle surface with macadamia nuts.
Combine chocolate and oil in a small bowl and heat in microwave in 10 second increments until melted. Drizzle onto macadamia nuts.
In a cold bowl whip cream, sugar, and vanilla to firm peaks and using a large star tip pipe a border of cream onto edge of pie.