Best 4 Macadamia Nut Cream Pie Recipes

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Indulge in a culinary journey with our exquisite Macadamia Nut Cream Pie, a symphony of flavors and textures that will tantalize your taste buds. This delightful dessert features a buttery graham cracker crust, filled with a luscious, velvety macadamia nut cream filling, and topped with a fluffy whipped cream topping. Each bite offers a harmonious blend of nutty richness, creamy smoothness, and a hint of sweetness, creating an unforgettable taste experience.

Along with the main recipe, discover variations that cater to diverse dietary preferences and elevate your baking skills. Learn how to create a gluten-free version with an almond flour crust, ensuring everyone can savor this delectable treat. For those who prefer a vegan option, we provide a dairy-free macadamia nut cream filling, allowing you to indulge without compromise. Additionally, enhance your pie with a homemade whipped cream topping or a dollop of vanilla ice cream for an extra touch of indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

MACADAMIA NUT CREAM PIE



Macadamia Nut Cream Pie image

This recipe is per a board request for this Hawaiian treat. The recipe originates from a recipe from the Residential Services Division Organization: Hawaiian Electric Company

Provided by Steve P.

Categories     Pie

Time 40m

Yield 1 Nine inch pie, 8 serving(s)

Number Of Ingredients 10

1 1/3 cups milk
3/4 cup sugar
1/2 cup chopped macadamia nuts
1 dash salt
1 teaspoon vanilla
1 whole egg
5 teaspoons cornstarch
2 egg whites
1 9-inch baked pie crust
1 cup heavy cream, whipped

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.

BAILEY'S IRISH CREAM AND MACADAMIA NUT PIE



Bailey's Irish Cream and Macadamia Nut Pie image

I have no idea where I got this recipe, but it is always a hit and it's super easy. Update: Recently I decided to bring this to a party and wanted it to be more like finger food, so I used a biscuit cutter to make little pie shells and tucked them gently into a mini-muffin tin (using a fork to poke the bottom), then I placed 4 chocolate chips in each one and poured the rest of the mix over them until nearly full. They were a HUGE hit!

Provided by Erin K. Brown

Categories     Pie

Time 1h45m

Yield 2 pies, 12-16 serving(s)

Number Of Ingredients 9

1 1/2 cups sugar
6 ounces butter
1/2 teaspoon salt
5 eggs
1 cup light corn syrup
6 ounces bailey's irish cream
8 ounces chocolate chips
10 ounces macadamia nuts, chopped
2 unbaked 9-inch pie shells

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.

IRISH CREAM MACADAMIA NUT PIE



Irish Cream Macadamia Nut Pie image

You would be crazy not to try this!

Provided by Jenn Hall

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 9

5 eggs
1 ¼ cups white sugar
½ tablespoon salt
¾ cup butter
1 cup light corn syrup
¾ cup Irish cream liqueur
1 ⅓ cups semisweet chocolate chips
2 cups macadamia nuts
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Cream together eggs, salt, sugar, and butter or margarine. Blend in corn syrup and liqueur. Stir in chocolate chips and nuts. Pour filling into pie shell.
  • Bake in a preheated 300 degrees F (150 degrees C) oven for 1 1/2 hours, or until browned. Cool.

Nutrition Facts : Calories 1006.9 calories, Carbohydrate 106.1 g, Cholesterol 162 mg, Fat 61.7 g, Fiber 5.4 g, Protein 9.3 g, SaturatedFat 22.8 g, Sodium 751 mg, Sugar 68.9 g

MACADAMIA NUT - BANANA CREAM PIE RECIPE - (4.4/5)



Macadamia Nut - Banana Cream Pie Recipe - (4.4/5) image

Provided by BabyDoll-2

Number Of Ingredients 20

Crust
1 1/4 cups Gold Medal® all-purpose flour
1/2 cup macadamia nuts, finely chopped
1/3 cup butter or margarine, softened
2 tablespoons granulated sugar
1/2 teaspoon vanilla
1 egg, beaten
Filling
2/3 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
4 egg yolks
2 tablespoons butter or margarine
1 tablespoon vanilla
2 large bananas, sliced
Topping
1 cup whipping cream
2 tablespoons powdered or granulated sugar
1/2 cup macadamia nuts, coarsely chopped, toasted*

Steps:

  • In medium bowl, beat all crust ingredients with electric mixer on low speed about 1 minute or just until blended. Press mixture on bottom and up side of ungreased 9-inch glass pie plate; prick mixture with fork. Refrigerate 30 minutes while preparing filling. 2. In 2-quart saucepan, mix 2/3 cup sugar, the cornstarch and salt. In large bowl, beat milk and egg yolks with wire whisk until blended; gradually stir into sugar mixture. Cook over medium-low heat about 15 minutes, stirring constantly, until mixture thickens and boils. Boil 2 minutes, beating constantly with wire whisk; remove from heat. Beat in 2 tablespoons butter and 1 tablespoon vanilla with wire whisk. Press plastic wrap on filling to prevent a tough layer from forming. Cool at room temperature while baking crust. 3. Heat oven to 400°F. Bake crust 16 to 18 minutes or until edge is golden brown. Cool at room temperature 15 minutes. Place banana slices on pie crust. Stir filling well; pour filling over bananas. Press plastic wrap on filling; refrigerate at least 2 hours until thoroughly chilled. 4. In chilled small bowl, beat whipping cream and 2 tablespoons sugar on high speed until soft peaks form; spread over top of pie. Sprinkle with toasted nuts Notes: *To toast nuts, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until golden brown. Pecans or walnuts can be substituted for the macadamia nuts. For a chocolate version of this pie, add 2 ounces unsweetened baking chocolate to the filling with the milk and egg yolks.

Tips:

  • Choose fresh macadamia nuts. Fresh macadamia nuts have a creamy, buttery flavor that is perfect for this pie. Avoid nuts that are dry or shriveled.
  • Toast the macadamia nuts before using them. Toasting the nuts will bring out their flavor and make them more aromatic.
  • Use a high-quality chocolate. The chocolate in this pie is a key ingredient, so it's important to use a chocolate that you enjoy the taste of.
  • Don't overbake the pie. The pie is done baking when the center is just set. Overbaking will make the pie dry and crumbly.
  • Let the pie cool completely before serving. This will allow the flavors to meld and the pie to set properly.

Conclusion:

This macadamia nut cream pie is a delicious and decadent dessert that is perfect for any occasion. The creamy filling is made with macadamia nuts, cream cheese, and whipped cream, and the chocolate crust is the perfect complement to the filling. This pie is sure to be a hit with everyone who tries it.

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