Tchoup Chop Macadamia Nut Pie with Vanilla Bean Ice Cream and Nocello Whipped Cream

Total Time:
1 hr 45 min
Prep:
30 min
Inactive:
30 min
Cook:
45 min

Yield:
1 pie, about 8 servings
Level:
Intermediate

Ingredients
  • 1 prepared Basic Sweet Pie Crust, recipe follows
  • 2 cups macadamia nuts, lighted toasted and chopped
  • 3 large eggs
  • 3/4 cup sugar
  • 3/4 cup light corn syrup
  • 3/4 cup dark corn syrup
  • 2 tablespoons melted butter
  • 1 tablespoon Frangelico, Nocello, or other nut-flavored liqueur
  • Pinch salt
  • Vanilla Bean Ice Cream, accompaniment
  • Nocello Whipped Cream, recipe follows
Directions
  • Preheat the oven to 425 degrees F.

  • On a lightly floured surface, roll out the dough to a circle about 12-inches in diameter. Transfer to a 10-inch pie pan, trim any excess, and decoratively flute the edges. Refrigerate until ready to use.

  • In a large bowl, beat the eggs. Add the remaining ingredients and whisk to combine.

  • Evenly spread the nuts across the bottom of the pie shell. Pour the filling over the nuts and place in the preheated oven. Lower the temperature to 325 degrees F and bake for 30 minutes. Turn the pie one-half turn and bake until set and golden, 10 to 15 minutes.

  • Place on a wire rack to cool completely.

  • Slice and serve with ice cream on the side and whipped cream on top.

Basic Sweet Pie Crust:
  • 8 ounces flour, about 1 1/2 cups plus 2 tablespoons

  • 1 tablespoon sugar

  • 1/2 teaspoon salt

  • 1 stick cold butter, cut into 1/4-inch pieces

  • 2 tablespoons solid vegetable shortening

  • 3 tablespoons ice water

  • Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

  • Yield: 1 (9 or 10-inch) pie crust

Nocello Whipped Cream:
  • Whip the cream to soft peaks. Slowly drizzle in the Nocello and whip to firm peaks.


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