Irish Cream Chocolate Macadamia Nut Pie Food

MACADAMIA NUT CREAM PIE

Steps:

• Make the crust: Pulse the flour, coconut and salt in a food processor until the coconut is finely chopped. Add the butter and shortening and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary). Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.
• Preheat the oven to 375 degrees F. Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork. Refrigerate the crust until firm, about 15 minutes. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the filling: Heat 1 1/2 cups milk and the macadamia nuts in a medium saucepan over medium heat (do not boil). Whisk the egg yolks, 1/2 cup sugar, the cornstarch, vanilla and the remaining 1/4 cup milk in a bowl until combined. Gradually whisk half of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture and cook, stirring constantly with a wooden spoon, until the mixture thickens and just begins to boil, 2 to 3 minutes. Remove from the heat and stir in the white chocolate until smooth. Transfer the filling to a large bowl and let cool to room temperature, stirring occasionally, about 30 minutes.
• Once the filling is cool, bring a few inches of water to a simmer in a medium saucepan. Whisk the egg whites and the remaining 1/4 cup sugar in a large heatproof bowl. Set the bowl over the pan (do not let the bowl touch the water) and whisk until the sugar dissolves and the mixture is warm. Remove the bowl from the pan and beat with a hand mixer until the egg whites are glossy and stiff, about 5 minutes. Fold the beaten egg whites into the filling, then spread in the prepared crust. Cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight.
• Just before serving, make the whipped cream for topping: Beat the heavy cream and confectioners' sugar with a mixer until medium peaks form. Transfer to a piping bag fitted with a star tip and pipe around the edge of the pie. Top with the macadamia nuts and toasted coconut.

CHOCOLATE-MACADAMIA NUT TART

Steps:

• Pate Sucree:In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds. In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Refrigerate at least 1 hour. Dough may be frozen up to 1 month. To thaw, transfer disks to refrigerator overnight, or let stand at room temperature 1 hour.
• Tart:Preheat oven to 400 degrees. On a lightly floured surface, roll out one disk of pate sucree to a 14-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into an 11-inch round tart pan with removable bottom; trim dough flush with rim. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes or up to overnight.
• Meanwhile, in a large bowl, whisk together eggs, sugar, and bourbon until combined. Whisk in flour and salt, then whisk in butter. Stir in chocolate until combined. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.
• Bake 10 minutes. Reduce oven temperature to 350 degrees and continue baking until crust and filling are golden, about 35 minutes more. If tart is browning too quickly, tent with aluminum foil. Transfer pan to a wire rack and let cool completely. Tart can be stored in an airtight container at room temperature up to 2 days.

MACADAMIA NUT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the dark corn syrup, sugar, and eggs. Stir in macadamia nuts and melted butter. Pour into pie shell.
• Bake in preheated oven for 50 to 60 minutes, or until filling is set. If necessary, cover edge with foil to prevent overbrowning.

CHOCOLATE MACADAMIA NUT PIE

Steps:

• To prepare the crust, in a bowl, using an electric mixer on low speed, cream the butter and sugar together. Add the egg yolk, cream, and vanilla and mix well. In another bowl, sift together the flour, cocoa, and salt. Mix the flour mixture with the wet ingredients until incorporated. Press into a square on a piece of plastic wrap, wrap in the plastic, and refrigerate for 1 to 2 hours.
• Remove the dough from the refrigerator, unwrap, and knead on a floured work surface until the dough is pliable. If using a 10-inch fluted tart pan with a removable bottom, roll the dough out to 1/4-inch thick and 12 inches in diameter. Spray the tart pan with vegetable-oil cooking spray. Carefully transfer the dough to the prepared pan and press firmly into the bottom and sides of the pan. Using a rolling pin, press down on the pan edges to trim off the excess dough. If using individual 3-inch tartlet pans with removable bottoms, divide the dough into 8 equal parts. Roll each one out to 1/4 inch thick and 4 inches in diameter. Spray the tartlet pans with vegetable-oil cooking spray. Carefully transfer each dough round to a prepared tartlet pan and press firmly into the bottom and sides of the pans. Using a rolling pin, press down on the edges of the pans to trim off the excess dough. Refrigerate the lined tart or tartlet pans for 20 minutes.
• Preheat the oven to 350 degrees. Line the pastry shells with aluminum foil. Bake the 10-inch tart for 15 minutes, or the tartlets for 10 minutes, until the pastry begins to pull away from the sides of the pan. Remove the shells from the oven and allow to cool before removing the foil. Decrease the oven temperature to 300 degrees.
• To prepare the filling, in a small saucepan, melt the butter over low heat. Stir in the chocolate until completely melted. In a bowl, mix the eggs, sugar, and corn syrup together. Add the chocolate mixture to the egg mixture and mix well. Add the vanilla extract and mix well. Fold in the nuts.
• Pour the filling into the prebaked shells. Bake the 1-inch tart for about 1 hour and 20 minutes, or the tartlets for 35 to 40 minutes, untill the filling puffs up in the center but is not cracked. Allow to cool on racks and then refrigerate for 2 hours to make unmolding easier.
• To prepare the whipped cream, combine all the ingredients in a bowl, and whip with an electric mixer on high speed until stiff peaks form.
• To unmold, remove the pan sides and slide the pie or tarts onto a serving plate. Serve the pie at room temperature with the whipped cream and chopped nuts.
• Makes 1 (10-inch) pie or 8 individual tarts.

CHOCOLATE MACADAMIA NUT PIE

Steps:

• Preheat to 350F In 1 qt saucepan, combine chocolate and margarine; stir over low heat until smooth and melted.
• Remove from heat.
• Stir in cream& corn syrup until well blended.
• In medium bowl, beat eggs and sugars (white and brown) until well mixed.
• Stir in chocolate mixture and add nuts.
• Pour into pie crust and bake 40 minutes or until knife inserted halfway comes out clean.
• cool and then enjoy.

TCHOUP CHOP MACADAMIA NUT PIE WITH VANILLA BEAN ICE CREAM AND NOCELLO WHIPPED CREAM

Steps:

• 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.
• 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.
• Whip the cream to soft peaks. Slowly drizzle in the Nocello and whip to firm peaks.

BAILEY'S IRISH CREAM AND MACADAMIA NUT PIE

Steps:

• Preheat oven to 300 degrees.
• With an electric mixer, cream together sugar, butter, and salt.
• Add the eggs and mix well.
• Add the corn syrup and bailey's and mix well again.
• Stir in the chocolate chips and nuts by hand.
• Pour into unbaked pie shells and bake for 90 minutes or until a knife inserted in the center comes out clean.

ULTIMATE IRISH CREAM CHOCOLATE MOUSSE

Steps:

• Melt the dark chocolate in a small saucepan over low heat. Remove from heat and allow to cool. In a bowl, beat the egg yolks and stir in the melted chocolate and Irish cream. Fold in 1/2 of the whipped cream.
• In a separate bowl, beat the egg whites until stiff. Fold the egg whites into the chocolate mixture. Pour the mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving.

CHOCOLATE-IRISH CREAM MOUSSE

Steps:

• Beat pudding mix, milk and liqueur in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
• Spoon into 6 dessert dishes. Refrigerate 20 min.
• Top with remaining COOL WHIP, berries and chocolate.

MACADAMIA NUT PIE

Steps:

• Combine eggs, sugar, corn syrup, mixing well; stir in macadamia nuts, butter and vanilla. Pour filling into pastry shell.
• Bake at 325 degrees F for 50 to 60 minutes or until filling is set. Cool and completely chill before serving.

MIXED NUT PIE

Steps:

• In a saucepan boil the sugar and corn syrup together for 3 minutes to dissolve the sugar. Cool slightly.
• In a large bowl beat eggs lightly and slowly pour the sugar/corn syrup mixture into the eggs, stirring constantly.
• Stir in the butter, vanilla and nuts and pour into crust.
• Bake at 350 degrees for about 60 minutes or until set in the middle.
• If getting too brown cover with aluminum foil.during last 15 minutes of cooking.

MACADAMIA NUT CREAM PIE

Steps:

• In a saucepan, combine 1 cup of the milk, 1/4 cup of the sugar, 1/4 cup of the nuts, the salt and the vanilla; scald.
• Mix the remaining 1/3 cup milk with 1 whole egg and cornstarch.
• Thoroughly stir some of hot mixture into egg mixture (adding a small amount first to even out the temperature helps to prevent the egg from scrambling when added to the rest of the hot mixture); return all to saucepan.
• Cook 5 more minutes, stirring constantly, until mixture thickens.
• Cool 1 hour.
• Beat egg whites until soft peaks form; fold carefully into cooled mixture.
• Pour into pie shell; chill.
• Before serving, top with sweetened whipped cream and remaining 1/4 cup nuts.