Macadamia Nut Cream Pie

Total Time: 24 hrs 25 mins Preparation Time: 24 hrs Cook Time: 25 mins

Ingredients

• 1 1/4 cups flour
• 1/2 cup sweetened flaked coconut
• 1/2 teaspoon sea salt
• 3 tablespoons cold unsalted butter, cut up
• 3 tablespoons cold vegetable shortening
• 1 3/4 cups whole milk
• 1/2 cup chopped macadamia nuts
• 2 eggs, separated
• 3/4 cup sugar
• 1/2 cup cornstarch
• 1 tablespoon vanilla extract
• 3 ounces finely chopped chocolate
• 3/4 cup cold heavy cream
• 1 tablespoon confectioners' sugar
• 1/4 cup whole macadamia nuts
• 2 tablespoons sweetened flaked coconut, toasted

Recipe

• 1 to make the crust: pulse teh flour, 1/2 cup coconut and salt in a food processor until the coconut is finely chopped.
• 2 add the butter and shorteneing and mix until looks like coarse meal with pea size bits of butter.
• 3 drizzle in 3 tablespoons ice water and pulse until dough begins to come together.
• 4 turn into a sheet of plastic wrap and pat into a disk.
• 5 wrap tightly and chill until firm, at least 1 hour.
• 6 preheat oven to 375.
• 7 roll out dough into an 11 inch round on a lightly floured surface.
• 8 ease into 9 inch pie plate.
• 9 fold in overhanging dough and crimp with your fingers.
• 10 pierce the bottom with a fork.
• 11 chill til firm, about 15 minutes.
• 12 line teh crust with foil then fill with pie weights or dried beans.
• 13 bake until edges are golden 20-25 minutes.
• 14 remove foil and weights and continue baking 10 to 15 more minutes.
• 15 transer to wire rack and cool completely.
• 16 to make the fillng: heat 1 1/2 cups milk and the macadamia nuts in a medium saucepan over medium heat.
• 17 (do not boil).
• 18 whisk the egg yolks, 1/2 cup sugar, cornstarch and vanilla with remaining 1/4 cup milk until combined.
• 19 gradually whisk half of the hot milk mixture into egg mixture then pour back into saucepan and whisk with remaining mix mixture.
• 20 cook stirring constantly until mixture begins to boil and gets thick, about 2-3 minutes.
• 21 remove from heat and stir in chocolate until smooth.
• 22 transer to a mixing bowl and let cool completely.
• 23 once filling is cool bring a few inches of water to a simmer in a saucepan.
• 24 whisk the egg whites and 1/4 cup sugar in a heatproof bowl.
• 25 set the bowl over the pan, do not let bowl touch water and whisk until sugar dissolves and mixture is warm.
• 26 remove from heat and beat with hand mixer until whites are glossy and stiff.
• 27 fold egg whites into filling.
• 28 cover and chill 6 hours to overnight.
• 29 just before serving, beat heavy cream and confectioner's sugar with mixer until stiff peaks form.
• 30 transer to piping bag with star tip and pipe aroudn edges of pie.
• 31 top with whole macadamia nuts and toasted coconut.