Food Network: White Chocolate Macadamia Nut Pie

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White Chocolate Macadamia Nut Pie
Recipe courtesy Paula Deen

Ingredients
Ganache:
3/4 cup semisweet chocolate chips
1/2 cup heavy cream

Filling:
6 1/2 ounces cream cheese, softened
1/3 cup sugar
1/3 cup heavy cream, plus 3/4 cup, whipped soft
6 1/2 (1-ounce) squares premium white baking chocolate, melted
1/2 teaspoon orange zest
2/3 cup roasted, chopped macadamia nuts

1 pre-baked deep-dish (9-inch) pie shell

Garnish:
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1 to 2 ounces chopped macadamia nuts

Instructions
Ganache:
Place chocolate chips in a metal mixing bowl. Bring cream to a simmer over medium
heat. Pour simmering cream over chips and stir until melted. Set aside and allow
to cool to room temperature.

Filling:

Beat cream cheese and sugar with a handheld electric mixer until smooth. Scrape
bowl with a spatula and mix in 1/3 cup heavy cream. Add the melted white
chocolate, zest, and nuts and stir just until incorporated. Fold in the whipped
cream. Spread into pre-baked pie shell and level off using a rubber spatula. Put
in freezer until frozen.

To finish pie, place the ganache in the microwave on low for no more than 10
seconds at a time. Stir after each warming, until ganache pours loosely but is not
even close to boiling. Be very careful when warming chocolate, as it will burn
very quickly when heated in the microwave. Once chocolate is scorched it is
unusable. Spread warm ganache over top of frozen pie, smoothing to the edges with
a spatula.

Garnish:

Beat cream and confectioners' sugar with a handheld electric mixer to stiff peaks.
Transfer to a piping bag and pipe edges of pie with whipped cream. Sprinkle
macadamia nuts over top. Refrigerate until ready to serve.