Macadamia Caramel Pie Recipes

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MACADAMIA CARAMEL PIE



Macadamia Caramel Pie image

This pie is for the caramel lover! you will have to resist the urge to eat all the caramel before putting in the pie shell.

Provided by Carolyn Osteen

Categories     Pies

Time 1h

Number Of Ingredients 4

1 c cream
1 stick real butter
1 1/2 c brown sugar
THE CARAMEL SAUCE

Steps:

  • 1. Add the cream, butter, and brown sugar to a pan and boil two minutes.
  • 2. Place the macadamia nuts into the pastry-lined pie pan and pour the caramel sauce over it.
  • 3. Bake 375 degrees for 45 minutes or until the pastry is lightly brown. Use your favorite pastry. I fold the pastry over the top to make a rustic tart. The baking will thicken the caramel sauce, so don't boil it more than two minutes before putting in pie shell. You may want to make miniature pies, as it can be a bit tricky to cut and serve.

MACADAMIA NUT CREAM PIE



Macadamia Nut Cream Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 16

1 1/4 cups all-purpose flour, plus more for dusting
1/2 cup sweetened shredded coconut
1/2 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons cold vegetable shortening
1 3/4 cups whole milk
1/2 cup salted macadamia nuts, finely chopped
2 large eggs, separated
3/4 cup granulated sugar
1/2 cup cornstarch
1 tablespoon vanilla extract
3 ounces white chocolate, finely chopped
3/4 cup cold heavy cream
1 tablespoon confectioners' sugar
1/4 cup salted macadamia nuts
2 tablespoons sweetened shredded coconut, toasted

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 PIE



Macadamia Nut Pie image

When I was young, friends of our family traveled to Hawaii and brought back macadamia nuts. My mom used them in this recipe. It's a tasty twist on traditional pecan pie.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10 servings.

Number Of Ingredients 7

1 sheet refrigerated pie crust
3 large eggs
1 cup dark corn syrup
2/3 cup sugar
2 tablespoons butter, melted
2 teaspoons vanilla extract
2 cups chopped macadamia nuts

Steps:

  • Unroll crust and place in a 9-in. pie plate; flute edge and set aside. In a small bowl, beat the eggs, corn syrup, sugar, butter and vanilla until combined. Stir in the nuts. Pour into crust. , Bake at 325° for 50-55 minutes or until center is set and top is golden brown. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 476 calories, Fat 30g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 264mg sodium, Carbohydrate 52g carbohydrate (40g sugars, Fiber 2g fiber), Protein 5g protein.

MACADAMIA NUT PIE



Macadamia Nut Pie image

Nice alternative to Southern pecan pie; very rich and buttery. Even better with homemade whipped cream on the side!

Provided by STORMYRPR

Categories     Desserts     Pies

Time 1h

Yield 8

Number Of Ingredients 6

1 cup dark corn syrup
⅔ cup white sugar
3 eggs, lightly beaten
1 (6.5 ounce) jar macadamia nuts, coarsely chopped
¼ cup butter, melted
1 (9 inch) unbaked pie shell

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, mix together the dark corn syrup, sugar, and eggs. Stir in macadamia nuts and melted butter. Pour into pie shell.
  • Bake in preheated oven for 50 to 60 minutes, or until filling is set. If necessary, cover edge with foil to prevent overbrowning.

Nutrition Facts : Calories 536.5 calories, Carbohydrate 62 g, Cholesterol 85 mg, Fat 32.3 g, Fiber 2.8 g, Protein 5.6 g, SaturatedFat 8.8 g, Sodium 248.7 mg, Sugar 28.8 g

CARAMEL MACADAMIA NUT TART



Caramel Macadamia Nut Tart image

Categories     Candy     Nut     Dessert     Bake     Raw     Pastry     Boil

Yield serves 12

Number Of Ingredients 16

CHOCOLATE CRUST
1/2 cup unsalted butter, melted
1/3 cup light agave nectar
1 large egg
1 teaspoon vanilla extract
Pinch of sea salt
1/3 cup plus 1 tablespoon unsweetened cocoa powder
1/2 cup sprouted spelt flour or whole wheat pastry flour
FILLING
1/2 cup unsalted butter
2 cups amber agave nectar
1/4 teaspoon sea salt
1/2 cup light cream
3 cups whole raw macadamia nuts
1 teaspoon vanilla extract
Sinfully Rich Vanilla Bean Ice Cream (page 82) or Agave Nectar Whipped Cream (page 113), for garnish (optional)

Steps:

  • Preheat the oven to 325°F. Line the bottom of a 10-inch removable bottom tart pan with a circle of parchment paper.
  • In an electric mixer, beat together all the crust ingredients until smooth and creamy. Pour the batter into the prepared tart pan and bake for 15 minutes, or until the crust is set.
  • For the filling, combine the butter, agave nectar, and salt in a saucepan. Bring to a boil. The mixture should reach 250°F on a candy thermometer. Remove from the heat and stir in the cream, nuts, and vanilla extract. Pour into the prebaked crust and return to the oven for 15 to 20 minutes, until golden and bubbly.
  • Important note: place the tart pan on a baking sheet before placing in the oven. This will prevent the caramel from dripping inside your oven and make it easier to remove the hot tart from the oven.
  • Cool the tart to room temperature, then refrigerate for 4 or more hours. It will look a bit gooey at first, but the caramel hardens when refrigerated. When the tart has set, carefully cut out wedges, remembering to peel off the parchment paper. This tart is difficult to remove as a whole from the pan because of the hardened caramel topping, so you'll need to cut it into individual pieces to serve. Serve warm with vanilla ice cream or whipped cream.

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