CHOCOLATE MACADAMIA NUT PIE
FOR THE CRUST:
3/4 cup unsalted butter (1 1/2 sticks), room temperature
1/2 cup plus 1 teaspoon sugar
1 egg yolk
2 tablespoons plus 1 1/2 teaspoons heavy (whipping) cream
1/2 teaspoon vanilla
2 cups cake flour
1/4 cup cocoa powder
1/4 teaspoon salt
FOR THE FILLING:
4 tablespoons unsalted butter (1/2 stick)
2 ounces semisweet chocolate
5 eggs
1 cup sugar
1 1/2 cups dark corn syrup
1 teaspoon vanilla
2 1/2 cups halved macadamia nuts
Whipped cream (for serving)
TO PREPARE THE CRUST:
Use an electric mixer to cream 3/4 cup butter and 1/2 cup plus 1 teaspoon sugar together on low speed. Add egg yolk, heavy cream and vanilla and mix well. Set aside.
In another bowl, combine flour, cocoa powder and salt. Add flour mixture to wet ingredients, mixing until incorporated. Press into a square on a piece of plastic and wrap well. Refrigerate 1 to 2 hours.
Remove dough from refrigerator, unwrap and knead on floured work surface until dough is pliable. Roll out dough to a round 1/4-inch thick and 12 to 13 inches in diameter.
Spray an 11-inch tart pan with removable bottom with vegetable spray. Carefully transfer dough to pan and press down on the bottom and sides. Using a rolling pin, press down on edges of pan to trim off excess dough. Refrigerate tart pan for 20 minutes.
TO PREBAKE THE CRUST:
Preheat oven to 350 degrees F. Line the crust with foil (no weights).
Bake 15 minutes or until pastry begins to pull away from sides of pan. Remove from oven and allow to cool before removing foil.
Decrease oven temperature to 300 degrees F.
TO PREPARE THE FILLING:
Melt 4 tablespoons butter over low heat in a small saucepan. Stir in chocolate until completely melted.
In bowl, mix, eggs, sugar and corn syrup. Add chocolate mixture to eggs and mix well. Add vanilla and nuts and mix well. Pour filling into prebaked shell.
TO BAKE THE PIE:
Bake at 300 degrees F for 1 hour and 20 minutes, until filling puffs up in center but is not cracked. Allow to cool on rack, then refrigerate 2 hours.
Serve with whipped cream.
Yvonne Miller
Makes 1 (11-inch) tart
Source: The Hali'imaile General Store Cookbook: Home Cooking from Maui by Beverly Gannon and Bonnie Friedman
FOR THE CRUST:
3/4 cup unsalted butter (1 1/2 sticks), room temperature
1/2 cup plus 1 teaspoon sugar
1 egg yolk
2 tablespoons plus 1 1/2 teaspoons heavy (whipping) cream
1/2 teaspoon vanilla
2 cups cake flour
1/4 cup cocoa powder
1/4 teaspoon salt
FOR THE FILLING:
4 tablespoons unsalted butter (1/2 stick)
2 ounces semisweet chocolate
5 eggs
1 cup sugar
1 1/2 cups dark corn syrup
1 teaspoon vanilla
2 1/2 cups halved macadamia nuts
Whipped cream (for serving)
TO PREPARE THE CRUST:
Use an electric mixer to cream 3/4 cup butter and 1/2 cup plus 1 teaspoon sugar together on low speed. Add egg yolk, heavy cream and vanilla and mix well. Set aside.
In another bowl, combine flour, cocoa powder and salt. Add flour mixture to wet ingredients, mixing until incorporated. Press into a square on a piece of plastic and wrap well. Refrigerate 1 to 2 hours.
Remove dough from refrigerator, unwrap and knead on floured work surface until dough is pliable. Roll out dough to a round 1/4-inch thick and 12 to 13 inches in diameter.
Spray an 11-inch tart pan with removable bottom with vegetable spray. Carefully transfer dough to pan and press down on the bottom and sides. Using a rolling pin, press down on edges of pan to trim off excess dough. Refrigerate tart pan for 20 minutes.
TO PREBAKE THE CRUST:
Preheat oven to 350 degrees F. Line the crust with foil (no weights).
Bake 15 minutes or until pastry begins to pull away from sides of pan. Remove from oven and allow to cool before removing foil.
Decrease oven temperature to 300 degrees F.
TO PREPARE THE FILLING:
Melt 4 tablespoons butter over low heat in a small saucepan. Stir in chocolate until completely melted.
In bowl, mix, eggs, sugar and corn syrup. Add chocolate mixture to eggs and mix well. Add vanilla and nuts and mix well. Pour filling into prebaked shell.
TO BAKE THE PIE:
Bake at 300 degrees F for 1 hour and 20 minutes, until filling puffs up in center but is not cracked. Allow to cool on rack, then refrigerate 2 hours.
Serve with whipped cream.
Yvonne Miller
Makes 1 (11-inch) tart
Source: The Hali'imaile General Store Cookbook: Home Cooking from Maui by Beverly Gannon and Bonnie Friedman
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