Tchoup Chop Macadamia Nut Pie with Vanilla Bean Ice Cream and Nocello Whipped Cream
- Level: Intermediate
- Yield: 1 pie, about 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 893
- Total Fat
- 56
- Saturated Fat
- 21
- Carbohydrates
- 97
- Dietary Fiber
- 4
- Sugar
- 72
- Protein
- 9
- Cholesterol
- 149
- Sodium
- 274
- Total: 1 hr 45 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 45 min
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
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
Nocello Whipped Cream:
1 cup heavy cream
3 tablespoons Nocello
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:
- 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.
Nocello Whipped Cream:
- Whip the cream to soft peaks. Slowly drizzle in the Nocello and whip to firm peaks.