Chocolate Macadamia Nut
Pie
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Chocolate Macadamia Nut Pie Crust: 1/3 c. unsalted butter, room temperature ½ c. + 2 T. sugar 1 egg yolk 3 T. heavy cream ½ tsp. vanilla extract 2 c. and 2 T. unbleached flour 1/4 c. cocoa powder
¼ tsp. salt Filling: 4 T. unsalted butter 2 oz. semisweet chocolate 5 eggs 1 c. sugar (or 1 ¼ c. if using unsweetened
chocolate) 1 ½ c. dark corn syrup 1 tsp. vanilla extract 2 ½ c. halved macademia nuts
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In mixer, cream butter and sugar together. Add egg yolk, cream, and vanilla. Mix well.
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 and refrigerate 1 – 2
hours. Unwrap, knead on a floured work
surface until dough is pliable (dough will initially be very crumbly). Roll dough out ¼” thick and 13” in
diameter. Spray 11” (28 cm.) fluted
tart pan (removable bottom) with cooking spray. Transfer dough to pan and press firmly into
bottom and sides. Press down on pan
edges with a rolling pin to remove excess dough. Preheat oven to 350 degrees. Line dough with aluminum foil. Bake for 15 mins. or until pastry begins to
pull away from the sides of the pan.
Remove from oven and let cool before removing the foil. Reduce oven heat to 300 degrees. Microwave butter and chocolate until completely
melted. Mix eggs, sugar and corn syrup
together in bowl. 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 shell. Bake
1 hour and 20 mins., until the filling puffs up in the center but is not
cracked. Cool on rack, then
refrigerate for 2 hours to make unmolding easier. Remove pan sides and slide the pie onto a
serving plate. Serve at room
temperature with whipped cream and chopped nut garnish. |
