Macadamia Nut Pie

Photo by Gerik

If someone asked you to name a nut pie, I bet you would say pecan pie.  Besides pecan, can you name another kind of nut pie?  Most likely not.  I love pecan pie but the heavy sweetness makes my desire for one happen about once a year.

Many years ago, my best friend Dolly would bring me Macadamia Nuts from her hometown.  Dolly was everything Hawaiian. From food to music to the way she threw her parties.  Her infectious smile and laugh made every day a joy and she could cook a Hawaiian Luau  at a moments notice. Something I envied later in my catering life.

Macadamia nuts were almost unheard of in our local supermarkets back then, so when Dolly brought me a bag full of them a search began for a way to make them into pie.  In my mad searching I came across a recipe that was so different and interesting I knew immediately that I had to try it.  I don’t exactly remember where the recipe popped up from but I could tell from the first bite that it was a keeper.

This pie is not very sweet but deliciously creamy which makes it the perfect background for the decadent flavor of the macadamia nuts.  It made a stunning pie and my husband declared it one of his all time favorites so we have been making it for the past 40 years.

This pie recipe looks complicated but the time and effort will be worth it in the end.  Trust me!

Macadamia Nut Pie

Photo by Pat

1  9-inch baked pie shell

1 3 ½-oz. jar Macadamia Nuts

½ cup sugar
1 envelope unflavored gelatin
2 T. cornstarch
¼ tsp. salt
1 3-oz. pkg. cream cheese
¼ cup sour cream
1 ½ c. milk
2 eggs separated
1 cup whipping cream
Additional whipped cream and nuts for garnish

Chop and toast the macadamia nuts and set aside.

Combine the sugar, gelatin, cornstarch and salt in a blender or food processor.  While blade is running, the cream cheese and sour cream.  Add the milk last and blend well.  Place the mixture in a double boiler and cook while stirring until it is a smooth custard, about 15 minutes.  Whisk in the egg yolks (temper first) and cook about 3 minutes more.  Set aside to cool.

Whip egg whites and stir in the almost cool mixture.  Chill until the mixture is thick but not set.  Whip the whipping cream and fold into the semi-set filling, along with the nuts.  Pour into the pie crust and chill at least 2 hours but overnight is best.  Top with additional whipped cream and a sprinkle of nuts for garnish before serving.

Photo by Gerik