White Chololate Macadamia Nut Pie!

  Since Dave had to work this weekend I had a lot of time to create some new recipes for delicious baked goods. I decided on white chocolate macadamia nut pie which has turned out to be quite tiring to say over and over. In the past I have always purchased my pie crust because it didn't seem worth the effort to make. This time I tried a fantastic recipe from one of Mark Bittman's cookbooks that I recieved from my sister in law for Christmas a few years ago. The cookbook is called How to Cook Everything Vegetarian and I highly recomend it.

Sweet Piecrust *for a 8-10 inch single crust pie.

1 cup plus 2 tablespoons all purpose flour

1/2 teaspoon salt

1 teaspoon sugar

1 stick cold unsalted butter

3 tablespoon ice water 

Combine flour, salt, sugar and butter in food processor. Pulse until mixture looks like bread crumbs. Place mixture in a bowl and add 3 tablespoons of ice water and mix with your hands until dough forms a ball. If more water is needed it may be added.

Wrap dough in plastic wrap and freeze for 10 minutets. When you pull the dough out of the freezer place it on a on a clean, lightly floured counter top and roll dough out so it is two inches larger than the pie plate. Drape crust over rolling pin and move to pie plate. Press dough firmly into pie plate and freeze for 1/2 hour.

White Chocolate Macadamia Nut Pie 

Preheat oven to 325 degrees 

2 large eggs

1/2 cup all purpose flour

1/2 cup granulated sugar

1/2 cup brown sugar

3/4 butter (or 1 1/2 sticks) softened

1 cup white chocolate chips

1 cup macadamia nuts chopped


Beat eggs until foamy then add flour, sugars, butter white chips and macadamia nuts.Spoon into pie shell. Mixture will be thin

Bake 55 to 60 minutes or until knife inserted into pie comes out clean

Angie enjoying the pie