Recipe

		Chocolate Macadamia Nut Pie
		Serving Size - 10
		Prepared By - Monica & Bill
		Recipe Rating	Printer Friendly Recipe

PIE CRUST:

2 cups flour

1 & 1/2 tablespoons sugar

3/4 teaspoons salt

3/4 cups cold unsalted butter, cut into 1/2-inch pieces

1/4 cup ice water

FILLING:

1 1/8 cups sugar

1 cup butter

2 & 1/2 cups heavy cream

1/2 lb macadamia nut bits

2 baked 8-inch pie crusts

6 oz bittersweet chocolate, chopped

1 tablespoons sugar

PIE CRUST - In a food processor, add flour, sugar, and salt; pulse to blend. Add butter and pulse until the mixture is the size of peas. Add ice water and process just until dough comes together. Wrap dough in plastic wrap; chill for 1 hour. On a floured board, roll dough to 1/8-inch thickness. Place dough into two 8-inch pie pans. Trim edges and prick the bottom several times with a fork. Preheat electric oven to 400ºF. Line pie crusts with foil and fill with pie weights or dried beans. Bake for 10 minutes. Remove crusts from the oven and remove the foil and weights. Bake crusts for about 20 minutes longer or until golden brown. Cool. Makes two 8-inch crusts. FILLING - In a heavy saucepan, over low heat, caramelize sugar. Whisk in butter and 1/2 cup of the cream. Add nuts; cool to room temperature. Pour filling into pie crusts. When filling is set, bring 1 cup of the remaining cream to a boil; add chocolate and mix well. Spread over macadamia layer. Chill overnight. Whip the remaining 1 cup heavy cream; add remaining 1 tbl sugar to sweeten and spread over chocolate filling before serving.