White Chocolate Macadamia Pie

White Chocolate Macadamia Pie

Raise your hand if you like pie?

I know I do.  There isn’t a pie that I have disliked.  Ok, maybe mincemeat pie is on my “not the best” list, but it sure was my grandpa King’s favorite.  I have been in charge of making the pies for Thanksgiving for the past few years and I go a little crazy and make every pie I can think of.  My friends asked me how many people we had at dinner after seeing all of the pies I made last year and I felt a little silly telling her that it was just my sisters and parents (and our kiddos).  I see nothing wrong with 20 pies for less than 20 people.  The more the merrier right?

Now, this is a new pie and will be served this Thanksgiving.  Family, you are welcome!  White chocolate macadamia with a chocolate ganache makes my taste buds go wild.  You really need to make this and it is practically no bake!

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I love white chocolate macadamia and whenever I go to The Cheesecake Factory I usually always get their white chocolate macadamia cheesecake. It is so good.  This reminds me of it a little.  It is sweet and nutty and a little bit of orange zest in it is a surprise.  My hubby likes it without the orange zest so I put that as optional in the recipe.  It is topped with chocolate ganache (don’t be intimidated if you haven’t made ganache before, it is so simple to do).  Heat up some heavy cream and pour on top of chocolate chips and you have ganache…see, easy peasy.  And then on top of that is homemade whipping cream…YUM-O!

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Be sure to save this recipe to Pinterest so you can have the recipe on hand for your Thanksgiving dinner (or whenever you feel like it).  Enjoy!

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Get the recipe here.

Ingredients

  • 1 baked 9-inch pie shell
  • FILLING
    1 (8-ounce) package cream cheese, softened
    1/3 cup granulated sugar
    1/3 cup heavy cream, plus 3/4 cup whipped soft
    6 1/2 ounces white baking chocolate, melted
    1/4 teaspoon orange zest (optional)
    2/3 cup chopped macadamia nuts, roasted
  • GANACHE
    3/4 cup semisweet chocolate chips
    1/2 cup heavy cream
  • TOPPING
    3 Cups sweetened whipped cream
    1-2 tablespoons chopped macadamia nuts

Directions

  1. For Filling: Beat cream cheese and sugar with mixer until smooth. Scrape bowl with spatula and mix in 1/3 cup heavy cream. Add melted chocolate, orange zest and nuts and stir until incorporated. Fold in the whipped cream. Spread into baked pie shell and level off. Freeze until solid, 2-4 hours.
  2. For Ganache: Prepare 30 minutes before serving. Place chocolate chips in a metal mixing bowl and set aside. Bring cream to a simmer over medium heat. Pour cream over chocolate chips and stir until melted. Set aside and cool slightly. Spread warm ganache over top of frozen pie.
  3. For Topping: Placed whipped cram in a piping bag and pipe cream onto edges of pie. Refrigerate until ready to serve.

Slightly adapted from Lionhouse Cookbook
PC: Sodapop Photography

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