Macadamia Nut Pie Recipes

Steps:

• Unroll crust and place in a 9-in. pie plate; flute edge and set aside. In a small bowl, beat the eggs, corn syrup, sugar, butter and vanilla until combined. Stir in the nuts. Pour into crust. , Bake at 325° for 50-55 minutes or until center is set and top is golden brown. Cool on a wire rack. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the dark corn syrup, sugar, and eggs. Stir in macadamia nuts and melted butter. Pour into pie shell.
• Bake in preheated oven for 50 to 60 minutes, or until filling is set. If necessary, cover edge with foil to prevent overbrowning.

Steps:

• Combine eggs, sugar, corn syrup, mixing well; stir in macadamia nuts, butter and vanilla. Pour filling into pastry shell.
• Bake at 325 degrees F for 50 to 60 minutes or until filling is set. Cool and completely chill before serving.

Steps:

• To prepare the crust, in a bowl, using an electric mixer on low speed, cream the butter and sugar together. Add the egg yolk, cream, and vanilla and mix well. In another bowl, sift together the flour, cocoa, and salt. Mix the flour mixture with the wet ingredients until incorporated. Press into a square on a piece of plastic wrap, wrap in the plastic, and refrigerate for 1 to 2 hours.
• Remove the dough from the refrigerator, unwrap, and knead on a floured work surface until the dough is pliable. If using a 10-inch fluted tart pan with a removable bottom, roll the dough out to 1/4-inch thick and 12 inches in diameter. Spray the tart pan with vegetable-oil cooking spray. Carefully transfer the dough to the prepared pan and press firmly into the bottom and sides of the pan. Using a rolling pin, press down on the pan edges to trim off the excess dough. If using individual 3-inch tartlet pans with removable bottoms, divide the dough into 8 equal parts. Roll each one out to 1/4 inch thick and 4 inches in diameter. Spray the tartlet pans with vegetable-oil cooking spray. Carefully transfer each dough round to a prepared tartlet pan and press firmly into the bottom and sides of the pans. Using a rolling pin, press down on the edges of the pans to trim off the excess dough. Refrigerate the lined tart or tartlet pans for 20 minutes.
• Preheat the oven to 350 degrees. Line the pastry shells with aluminum foil. Bake the 10-inch tart for 15 minutes, or the tartlets for 10 minutes, until the pastry begins to pull away from the sides of the pan. Remove the shells from the oven and allow to cool before removing the foil. Decrease the oven temperature to 300 degrees.
• To prepare the filling, in a small saucepan, melt the butter over low heat. Stir in the chocolate until completely melted. In a bowl, mix the eggs, sugar, and corn syrup together. Add the chocolate mixture to the egg mixture and mix well. Add the vanilla extract and mix well. Fold in the nuts.
• Pour the filling into the prebaked shells. Bake the 1-inch tart for about 1 hour and 20 minutes, or the tartlets for 35 to 40 minutes, untill the filling puffs up in the center but is not cracked. Allow to cool on racks and then refrigerate for 2 hours to make unmolding easier.
• To prepare the whipped cream, combine all the ingredients in a bowl, and whip with an electric mixer on high speed until stiff peaks form.
• To unmold, remove the pan sides and slide the pie or tarts onto a serving plate. Serve the pie at room temperature with the whipped cream and chopped nuts.
• Makes 1 (10-inch) pie or 8 individual tarts.

Steps:

• Preheat oven to 325°F. Whisk sugar, corn syrup, eggs, butter and vanilla in large bowl to blend. Fill pie crust with nuts. Pour sugar mixture over nuts in pie crust. Bake pie until center puffs slightly, about 55 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving.) Serve with vanilla ice cream, if desired.

Steps:

• Make the crust: Pulse the flour, coconut and salt in a food processor until the coconut is finely chopped. Add the butter and shortening and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary). Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.
• Preheat the oven to 375 degrees F. Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork. Refrigerate the crust until firm, about 15 minutes. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the filling: Heat 1 1/2 cups milk and the macadamia nuts in a medium saucepan over medium heat (do not boil). Whisk the egg yolks, 1/2 cup sugar, the cornstarch, vanilla and the remaining 1/4 cup milk in a bowl until combined. Gradually whisk half of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture and cook, stirring constantly with a wooden spoon, until the mixture thickens and just begins to boil, 2 to 3 minutes. Remove from the heat and stir in the white chocolate until smooth. Transfer the filling to a large bowl and let cool to room temperature, stirring occasionally, about 30 minutes.
• Once the filling is cool, bring a few inches of water to a simmer in a medium saucepan. Whisk the egg whites and the remaining 1/4 cup sugar in a large heatproof bowl. Set the bowl over the pan (do not let the bowl touch the water) and whisk until the sugar dissolves and the mixture is warm. Remove the bowl from the pan and beat with a hand mixer until the egg whites are glossy and stiff, about 5 minutes. Fold the beaten egg whites into the filling, then spread in the prepared crust. Cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight.
• Just before serving, make the whipped cream for topping: Beat the heavy cream and confectioners' sugar with a mixer until medium peaks form. Transfer to a piping bag fitted with a star tip and pipe around the edge of the pie. Top with the macadamia nuts and toasted coconut.

Steps:

• In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine.
• Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press coconut into bottom and sides of unbaked pie shell.
• In a large bowl, mix together the eggs, corn syrup, sugar, vanilla, and salt until well blended. Fold in macadamia nuts. Pour into pie shell.
• Bake for 15 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (165 degrees C), and continue baking until top is brown, and filling is set; this will take about 30 more minutes. Let pie cool.
• To make Topping: In a chilled bowl, whip cream to soft peaks. Gradually pour in cream of coconut while whipping just until cream of coconut is fully incorporated. Slice pie into wedges and serve, passing coconut cream separately.

Steps:

• In a small bowl, mix cookie crumbs, macadamia nuts and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate 30 minutes., In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours., In a small bowl, beat cream until soft peaks form; spoon or pipe onto pie. Top with macadamia nuts.

Steps:

• Finely chop enough of the macadamia nuts to measure 1/3 cup; set aside. Coarsely chop remaining nuts; toss with coconut and 1 tablespoon sugar. Set aside. , In a large bowl, cream butter and remaining sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in the lemon juice, lemon zest, vanilla and reserved finely chopped nuts. , Spoon into five greased 5-3/4x3x2-in. loaf pans. Sprinkle with reserved coconut mixture. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean (cover loosely with foil if top browns too quickly). Cool for 10 minutes before removing from pans to wire racks to cool completely.

Steps:

• Preheat oven to 350.
• If madadamia nuts are salted, spread on towel and rub to remove as much salt as possible.
• Chop nuts and place in single layer on baking sheet.
• Toast about 5 minutes, or until golden brown. Set aside.
• Combine sugar, gelatin, cornstarch and salt in blender or food processor.
• Add cream cheese and sour cream.
• Whirl, gradually adding milk, and continue blending or processing until smooth.
• Note: If using a food processor, add part of the milk, process and pour part of the mixture into top of a double boiler, then add remainder of milk and process. This will prevent an overflow from too much liquid.
• Place mixture in top of double boiler and cook over gently boiling water until thick and smooth, stirring constantly, about 15 minutes.
• Whisk some of the mixture into egg yolks. Return to pan, whisking as it continues to cook, about 3 minutes.
• Remove top of double boiler and set aside to cool slightly.
• Whip egg whites until stiff peaks form.
• Stir rum into filling mixture and fold in egg whites.
• Chill until thickened but not firm.
• Whip cream until stiff and fold into filing along with half of the toasted nuts.
• Pour into prepared crust and chill at least 2 hours.
• Sprint top with remaining nuts just before serving.

Steps:

• In a saucepan, combine 1 cup of the milk, 1/4 cup of the sugar, 1/4 cup of the nuts, the salt and the vanilla; scald.
• Mix the remaining 1/3 cup milk with 1 whole egg and cornstarch.
• Thoroughly stir some of hot mixture into egg mixture (adding a small amount first to even out the temperature helps to prevent the egg from scrambling when added to the rest of the hot mixture); return all to saucepan.
• Cook 5 more minutes, stirring constantly, until mixture thickens.
• Cool 1 hour.
• Beat egg whites until soft peaks form; fold carefully into cooled mixture.
• Pour into pie shell; chill.
• Before serving, top with sweetened whipped cream and remaining 1/4 cup nuts.

Steps:

• Preheat to 350F In 1 qt saucepan, combine chocolate and margarine; stir over low heat until smooth and melted.
• Remove from heat.
• Stir in cream& corn syrup until well blended.
• In medium bowl, beat eggs and sugars (white and brown) until well mixed.
• Stir in chocolate mixture and add nuts.
• Pour into pie crust and bake 40 minutes or until knife inserted halfway comes out clean.
• cool and then enjoy.

Steps:

• Preheat over 425 degrees.
• Fit piecrust into a 9 inch pieplate according to package directions; fold edges under and crimp. Freeze 15 minutes.
• Bake 6 -8 minutes or until golden; cool on a wire rack.
• Whisk together sugar and next 5 ingredients; stir in nuts and coconut.
• Pour into prepared piecrust.
• Lower oven temperature to 350 degrees and bake 55-60 minutes; cool on wire rack.

Steps:

• In medium bowl, beat all crust ingredients with electric mixer on low speed about 1 minute or just until blended. Press mixture on bottom and up side of ungreased 9-inch glass pie plate; prick mixture with fork. Refrigerate 30 minutes while preparing filling.
• In 2-quart saucepan, mix 2/3 cup sugar, the cornstarch and salt. In large bowl, beat milk and egg yolks with wire whisk until blended; gradually stir into sugar mixture. Cook over medium-low heat about 15 minutes, stirring constantly, until mixture thickens and boils. Boil 2 minutes, beating constantly with wire whisk; remove from heat. Beat in 2 tablespoons butter and 1 tablespoon vanilla with wire whisk. Press plastic wrap on filling to prevent a tough layer from forming. Cool at room temperature while baking crust.
• Heat oven to 400°F. Bake crust 16 to 18 minutes or until edge is golden brown. Cool at room temperature 15 minutes. Place banana slices on pie crust. Stir filling well; pour filling over bananas. Press plastic wrap on filling; refrigerate at least 2 hours until thoroughly chilled.
• In chilled small bowl, beat whipping cream and 2 tablespoons sugar on high speed until soft peaks form; spread over top of pie. Sprinkle with toasted nuts.