Keto Macadamia Nut Cream Pie Recipes

KETO MACADAMIA NUT CREAM PIE

Steps:

• Combine almond flour and melted butter, add sweetener, stir to form crust dough.
• Bake at 350° for 10 to 12 minutes. Let cool thoroughly.
• Place the heavy cream into a saucepan over low heat.
• Add the vanillia bean (or vanilla extract) to the cream and allow to infuse for 5 minutes.
• Turn off the heat and set aside to cool.
• In a mixing bowl, add the egg yolks and sweetener and whisk until the mixture is pale. Add caramel flavor if desired.
• Check the temperature of the cream, if the cream is cool enough for you to put your finger in it then it is ready to use. *If not allow to sit for a little longer to cool.
• Pour ¼ of the cream mixture into the egg yolk and whisk to combine, add another ¼ of the cream and finally all of the cream. This method is called tempering and allows the eggs to slowly warm up without cooking.
• Pour the eggs and cream back into the saucepan and back over low heat.
• Using a silicone spatula, continually stir the mixture until it begins to thicken. The mixture is thick enough when it coats the spatula without dripping off.
• Pour the custard into a clean mixing bowl and continue to stir as it cools for 5 minutes. Add your chopped macadamia nuts. To cool quicker, place the bowl of pudding into larger bowl filled with ice cubes.
• Place a sheet of cling film over the custard and press it onto the surface to prevent a skin from forming.
• Place the custard in the fridge for 1-2 hours(we recommend at minimum 2 hours) to cool completely before completing assembly.
• Add chilled custard layer to pie shell, and gently spread out filling your pie.
• Beat 1 cup heavy whipping cream with sweetener to taste (I used two tablespoons.
• spread evenly over pie. Let chill and set for 1-2 hours (overnight is best). This gives the pie a chance to solidify (set up).
• Decorate with additional nuts if desired. Chill. Serves 10.

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.

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.