Description
This decadent White Chocolate Macadamia Pie features a buttery flaky crust filled with a creamy white chocolate and macadamia nut filling. Topped with a silky chocolate ganache and garnished with whipped cream and crunchy macadamias, this pie offers a perfect balance of rich flavors and textures. It’s an impressive dessert ideal for special occasions or indulgent gatherings.
Ingredients
Units
Scale
White Chocolate Cream Filling:
- 8-ounce package cream cheese, softened
- 4 Tablespoons (1/4 cup) butter, softened
- 1/2 cup sugar
- 1 cup white chocolate, melted
- 1 teaspoon fresh orange zest
- 1 cup heavy cream, divided
- 3/4 cup macadamia nuts, chopped
Chocolate Ganache:
- 3/4 cup semi-sweet chocolate
- 1/2 cup heavy cream
Garnish (optional):
- 1 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 2 Tablespoons macadamia nuts
Pie Crust:
- Butter flaky pie crust (recipe at https://www.modernhoney.com/butter-flaky-pie-crust/)
Instructions
- Prepare Pie Crust: Bake the pie crust according to the linked instructions until golden and flaky. Allow it to cool completely to room temperature before filling.
- Make the Cream Cheese Mixture: In a mixer, beat the softened cream cheese, butter, and sugar together for about 4 minutes until smooth and creamy, ensuring no lumps remain.
- Melt White Chocolate: Slowly melt the white chocolate using a double boiler or microwave at 50% power in 30-second increments, then 15-second increments to prevent burning. Stir until fully smooth.
- Combine White Chocolate and Flavorings: Add the melted white chocolate to the cream cheese mixture and mix thoroughly. Stir in the fresh orange zest, chopped macadamia nuts, and 1/3 cup of the heavy cream, reserving the remaining 2/3 cup. Mix again until all ingredients are evenly incorporated.
- Whip Remaining Cream: Using a stand mixer or hand mixer, whip the reserved 2/3 cup heavy cream until soft peaks form. Gently fold this whipped cream into the white chocolate cream mixture to add lightness and volume.
- Fill Pie Shell and Chill: Spread the white chocolate cream filling evenly into the pre-baked pie shell. Cover and refrigerate for 3 to 4 hours to allow the filling to set well. Just before adding the ganache, place the pie in the freezer for 15 minutes to chill.
- Prepare Chocolate Ganache: Melt the semi-sweet chocolate and 1/2 cup heavy cream together over a double boiler or in short bursts in the microwave. Stir continuously until smooth, silky, and well combined.
- Finish Pie: Spread the warm ganache evenly over the cold pie surface using a spatula, smoothing it to the edges for a polished look.
- Prepare Garnish: Beat 1 1/2 cups heavy cream with 1/2 cup powdered sugar using a mixer until stiff peaks form. Transfer to a piping bag and pipe decorative edges on the pie.
- Add Final Touches: Sprinkle 2 Tablespoons of chopped macadamia nuts over the whipped cream garnish. Refrigerate the pie until ready to serve.
Notes
- Slow melting of white chocolate is essential to prevent burning and ensure a smooth texture.
- Chilling the pie thoroughly allows the filling to set properly and holds the ganache better.
- You can toast the macadamia nuts lightly before adding for extra flavor if desired.
- This pie is best enjoyed within 2-3 days of preparation, stored refrigerated.
- For a quicker setting, chilling overnight is recommended.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 480
- Sugar: 30g
- Sodium: 180mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
