Description
A rich, velvety cream pie filled with roasted macadamia nuts and topped with whipped cream. Perfect for special occasions or a decadent dessert.
Ingredients
1 9-inch pie crust, pre-baked
1 cup macadamia nuts, roughly chopped
1/2 cup granulated sugar
1/4 cup light brown sugar
1/4 cup cornstarch
1/4 tsp salt
2 cups whole milk
4 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract
1/2 cup heavy cream, whipped (for topping)
Extra macadamia nuts, for garnish
Instructions
1. In a saucepan, whisk together granulated sugar, brown sugar, cornstarch, and salt.
2. Gradually whisk in milk over medium heat until the mixture begins to thicken, about 5–7 minutes.
3. In a separate bowl, beat egg yolks. Slowly pour a small amount of the hot milk mixture into the yolks while whisking.
4. Return the egg mixture to the saucepan and cook another 2–3 minutes, stirring constantly, until very thick.
5. Remove from heat and stir in butter and vanilla extract.
6. Fold in the chopped macadamia nuts.
7. Pour the filling into the pre-baked pie crust and smooth the top.
8. Refrigerate for at least 4 hours or until set.
9. Top with whipped cream and garnish with extra chopped macadamia nuts before serving.
Notes
You can toast the macadamia nuts in a dry skillet for extra flavor.
Store the pie in the refrigerator for up to 3 days.
Try adding a splash of coconut extract for a tropical twist.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 25g
- Sodium: 140mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
Keywords: macadamia pie, cream pie, nut dessert, holiday dessert