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Macadamia Nut Pie

November 22, 2010

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

8 Comments leave one →
  1. Dolly Tabura permalink
    November 22, 2010 7:01 am

    Pat, thanks for posting the recipe: this is on my shopping list to make this pie. I think I will like make this dessert. And thanks for the tribute. The memories of our fun times together will live in my memory forever; Chelle as my little princess, and “Grik” as we fondly called him.

    I will certainly give you heads up on the results and the taste test from my church family.

    Love you,

    • November 22, 2010 12:59 pm

      Dolly, Yes, do try the pie. I know I made it for you years ago and once you see it, you will remember it. Do you remember that the first bag of nuts you brought were in the shell and try as we might, we could never open them? Even David and Bobby worked on them. Such fun memories!! Let me know if any of your friends have seen this recipe. I would love to remember where it came from. Loves!!

  2. November 22, 2010 8:10 pm

    This would be great around the holidays… This is a great recipe

  3. Chelle Parmele permalink*
    November 22, 2010 11:14 pm

    I love this pie! Not as much as the Fluffy Raspberry Pie –nothing is as awesome as that pie… But this is great too! 😉

    Thanks for sharing!

    (And beautiful pictures, Gerik!)

  4. November 22, 2010 11:39 pm

    In case you dont know you are in FoodPress today.
    Thats a really wonreful pie, you made me hungry now


  5. Megan permalink
    November 24, 2010 2:24 am

    Looks FABULOUS Aunt Pat! I’ll have to try making it!

  6. November 28, 2010 3:12 pm

    Thank you so much for sharing this recipe to us. I have tried this recipe and all I can say is TWO THUMBS UP for your recipe. One of the best that I have tried in a very long time. Easy to follow recipe too. Thanks a lot. Kudos to you!

    • November 28, 2010 9:30 pm

      I’m so glad you tried it and it was liked. It really is a great pie!! Happy Holidays!!

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