Macadamia Cream Pie

  • 6 to 8 macadamia white chocolate cookies, crushed
  • 1 TBS sugar
  • 4 TBS melted butter
  • 2 cups half and half
  • 1 cup whole millk
  • 3/4 cup roasted macadamia nuts
  • 1/2 cup sugar
  • 1/8 tsp salt
  • 5 large egg yolks
  • 1/4 cup cornstarch
  • 2 TBS butter
  • 1 tsp vanilla extract
  • 1 cup whipped cream
  1. Grease pie pan with butter and mix cookie crumbs, 1 TBS sugar and 4 TBS melted butter.
  2. Press mixture into pie pan and bake at 325 for 10 to 15 minutes, remove and allow to cool.
  3. Chop nuts in food processor/blender to coarse pieces. Remove 1/4 cup for garnish. 
  4. Continue processing remaining nuts until they reach the consistency of creamy peanut butter.
  5. In a saucepan, bring milk, half & half, sugar and salt to simmer over medium-high heat.
  6. Add macadamia nut butter to saucepan and mix until combined. Remove from heat.
  7. In medium sized bowl, combine yolks and cornstarch with a whisk.
  8. Add hot milk mixture to yolks 1 cup at a time, whisking vigorously. 
  9. Return to saucepan. Return mixture to heat and boil for 1 minute. 
  10. Remove from heat. Mix butter and vanilla into mixture until completely blended.
  11. Pour custard into pie crust. Cover with plastic wrap and refrigerate for at least 3 hours.
  12. Top chilled pie with whipped cream and sprinkle with chopped nut pieces.