White Chocolate Macadamia Pie

Name: White Chocolate Macadamia Pie
Prep time: 4 h
Total time: 4 h
Yield: 8 serving
Ingredients: 8- ounce Pkg. Cream Cheese; 4 Tablespoons 1/4 cup Butter, softened; 1/2 cup sugar; 1 cup white chocolate; 1 teaspoon fresh orange zest; 1 cup heavy cream; 3/4 cup macadamia nuts; 3/4 cup semi-sweet chocolate; 1/2 cup heavy cream; Garnish; 1 1/2 cup heavy cream; 1/2 cup powdered sugar; 2 Tablespoons macadamia nuts; Pie Crust Recipe:; https://www.modernhoney.com/butter-flaky-pie-crust/

User Reviews

5.0

6 reviews

Excellent

Prep Time
4 hrs
Total Time
4 hrs
Servings
8
Course
Dessert
Cuisine
American

White Chocolate Macadamia Pie

Zelda Zimmerman

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A delectable White Chocolate Macadamia Pie with Chocolate Ganache.

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Ingredients

Servings

White Chocolate Cream Filling:

8- ounce Pkg. 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 Recipe:
https://www.modernhoney.com/butter-flaky-pie-crust/

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Instructions

Bake pie crust according to directions. Let cool.
In a mixer, cream together cream cheese, butter, and sugar for 4 minutes.
When working with white chocolate, the key is to slowly melt it. You can use a double boiler or microwave method. If using the microwave, use only 50% power and cook in 30-second increments. After cooking it for 30 seconds, move to 15-second increments. White chocolate can burn easily!
Add melted white chocolate and mix.
Stir in orange zest, macadamia nuts, and only 1/3 cup heavy cream, reserving the remaining 2/3 cup. Mix well.
Using a stand mixer or hand mixer, whip remaining 2/3 cup heavy cream until soft peaks form. Fold into white chocolate cream. Spread into pre-baked pie shell. Cover and place in refrigerator for 3-4 hours. Before pouring chocolate ganache over pie, place in freezer for 15 minutes.

Chocolate Ganache:

To finish pie, melt semi-sweet chocolate and heavy cream over double boiler or in microwave. Stir until smooth and silky. Spread warm ganache over top of cold pie, smoothing to the edges with a spatula.
Beat heavy cream and powdered sugar with 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.