MACADAMIA NUT-BANANA CREAM PIE
Give banana cream pie a bit of crunch by using macadamia nuts in both the crust and topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 8
Number Of Ingredients 17
Steps:
- In medium bowl, beat all crust ingredients with electric mixer on low speed about 1 minute or just until blended. Press mixture on bottom and up side of ungreased 9-inch glass pie plate; prick mixture with fork. Refrigerate 30 minutes while preparing filling.
- In 2-quart saucepan, mix 2/3 cup sugar, the cornstarch and salt. In large bowl, beat milk and egg yolks with wire whisk until blended; gradually stir into sugar mixture. Cook over medium-low heat about 15 minutes, stirring constantly, until mixture thickens and boils. Boil 2 minutes, beating constantly with wire whisk; remove from heat. Beat in 2 tablespoons butter and 1 tablespoon vanilla with wire whisk. Press plastic wrap on filling to prevent a tough layer from forming. Cool at room temperature while baking crust.
- Heat oven to 400°F. Bake crust 16 to 18 minutes or until edge is golden brown. Cool at room temperature 15 minutes. Place banana slices on pie crust. Stir filling well; pour filling over bananas. Press plastic wrap on filling; refrigerate at least 2 hours until thoroughly chilled.
- In chilled small bowl, beat whipping cream and 2 tablespoons sugar on high speed until soft peaks form; spread over top of pie. Sprinkle with toasted nuts.
Nutrition Facts : Calories 590, Carbohydrate 55 g, Cholesterol 200 mg, Fat 6 1/2, Fiber 3 g, Protein 9 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 32 g, TransFat 1 g
MACADAMIA NUT PIE
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
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
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
MACADAMIA NUT CREAM PIE
This recipe is per a board request for this Hawaiian treat. The recipe originates from a recipe from the Residential Services Division Organization: Hawaiian Electric Company
Provided by Steve P.
Categories Pie
Time 40m
Yield 1 Nine inch pie, 8 serving(s)
Number Of Ingredients 10
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.
CHOCOLATE MACADAMIA NUT PIE
Steps:
- To prepare the crust, in a bowl, using an electric mixer on low speed, cream the butter and sugar together. Add the egg yolk, cream, and vanilla and mix well. In another bowl, sift together the flour, cocoa, and salt. Mix the flour mixture with the wet ingredients until incorporated. Press into a square on a piece of plastic wrap, wrap in the plastic, and refrigerate for 1 to 2 hours.
- Remove the dough from the refrigerator, unwrap, and knead on a floured work surface until the dough is pliable. If using a 10-inch fluted tart pan with a removable bottom, roll the dough out to 1/4-inch thick and 12 inches in diameter. Spray the tart pan with vegetable-oil cooking spray. Carefully transfer the dough to the prepared pan and press firmly into the bottom and sides of the pan. Using a rolling pin, press down on the pan edges to trim off the excess dough. If using individual 3-inch tartlet pans with removable bottoms, divide the dough into 8 equal parts. Roll each one out to 1/4 inch thick and 4 inches in diameter. Spray the tartlet pans with vegetable-oil cooking spray. Carefully transfer each dough round to a prepared tartlet pan and press firmly into the bottom and sides of the pans. Using a rolling pin, press down on the edges of the pans to trim off the excess dough. Refrigerate the lined tart or tartlet pans for 20 minutes.
- Preheat the oven to 350 degrees. Line the pastry shells with aluminum foil. Bake the 10-inch tart for 15 minutes, or the tartlets for 10 minutes, until the pastry begins to pull away from the sides of the pan. Remove the shells from the oven and allow to cool before removing the foil. Decrease the oven temperature to 300 degrees.
- To prepare the filling, in a small saucepan, melt the butter over low heat. Stir in the chocolate until completely melted. In a bowl, mix the eggs, sugar, and corn syrup together. Add the chocolate mixture to the egg mixture and mix well. Add the vanilla extract and mix well. Fold in the nuts.
- Pour the filling into the prebaked shells. Bake the 1-inch tart for about 1 hour and 20 minutes, or the tartlets for 35 to 40 minutes, untill the filling puffs up in the center but is not cracked. Allow to cool on racks and then refrigerate for 2 hours to make unmolding easier.
- To prepare the whipped cream, combine all the ingredients in a bowl, and whip with an electric mixer on high speed until stiff peaks form.
- To unmold, remove the pan sides and slide the pie or tarts onto a serving plate. Serve the pie at room temperature with the whipped cream and chopped nuts.
- Makes 1 (10-inch) pie or 8 individual tarts.
MACADAMIA LIME PIE
Provided by Gina Schild
Categories Milk/Cream Citrus Dairy Nut Dessert Bake Lime Macadamia Nut Summer Bon Appétit Miami Florida Peanut Free Soy Free
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Place nuts on cookie sheet and toast until golden brown, stirring several times and watching carefully, about 2 minutes. Remove from oven. Cool completely. Maintain oven temperature. Grind 1/2 cup macadamia nuts in processor. Transfer nuts to medium bowl. Add cookie crumbs, sugar and butter and mix. Press mixture into 9-inch pie pan. Bake until golden brown, about 10 minutes. Cool.
- Place 2 tablespoons lime juice in small bowl. Sprinkle gelatin over and let stand until softened, about 10 minutes. Meanwhile, whisk egg yolks and condensed milk in heavy medium saucepan to blend. Whisk in remaining 1/2 cup lime juice. Stir over medium heat 6 minutes to cook eggs (do not boil). Add softened gelatin and lime peel and stir until gelatin dissolves. Pour filling into prepared crust and refrigerate until filling is set, about 6 hours or overnight.
- Spread whipped cream decoratively over pie. Chop remaining macadamia nuts and sprinkle over cream. Cut into wedges and serve.
MACADAMIA NUT PIE
Provided by Roy Yamaguchi
Categories Dairy Egg Nut Dessert Bake Thanksgiving Macadamia Nut Fall Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Whisk sugar, corn syrup, eggs, butter and vanilla in large bowl to blend. Fill pie crust with nuts. Pour sugar mixture over nuts in pie crust. Bake pie until center puffs slightly, about 55 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving.) Serve with vanilla ice cream, if desired.
MACADAMIA NUT - BANANA CREAM PIE RECIPE - (4.4/5)
Provided by BabyDoll-2
Number Of Ingredients 20
Steps:
- In medium bowl, beat all crust ingredients with electric mixer on low speed about 1 minute or just until blended. Press mixture on bottom and up side of ungreased 9-inch glass pie plate; prick mixture with fork. Refrigerate 30 minutes while preparing filling. 2. In 2-quart saucepan, mix 2/3 cup sugar, the cornstarch and salt. In large bowl, beat milk and egg yolks with wire whisk until blended; gradually stir into sugar mixture. Cook over medium-low heat about 15 minutes, stirring constantly, until mixture thickens and boils. Boil 2 minutes, beating constantly with wire whisk; remove from heat. Beat in 2 tablespoons butter and 1 tablespoon vanilla with wire whisk. Press plastic wrap on filling to prevent a tough layer from forming. Cool at room temperature while baking crust. 3. Heat oven to 400°F. Bake crust 16 to 18 minutes or until edge is golden brown. Cool at room temperature 15 minutes. Place banana slices on pie crust. Stir filling well; pour filling over bananas. Press plastic wrap on filling; refrigerate at least 2 hours until thoroughly chilled. 4. In chilled small bowl, beat whipping cream and 2 tablespoons sugar on high speed until soft peaks form; spread over top of pie. Sprinkle with toasted nuts Notes: *To toast nuts, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until golden brown. Pecans or walnuts can be substituted for the macadamia nuts. For a chocolate version of this pie, add 2 ounces unsweetened baking chocolate to the filling with the milk and egg yolks.
BAILEY'S IRISH CREAM AND MACADAMIA NUT PIE
I have no idea where I got this recipe, but it is always a hit and it's super easy. Update: Recently I decided to bring this to a party and wanted it to be more like finger food, so I used a biscuit cutter to make little pie shells and tucked them gently into a mini-muffin tin (using a fork to poke the bottom), then I placed 4 chocolate chips in each one and poured the rest of the mix over them until nearly full. They were a HUGE hit!
Provided by Erin K. Brown
Categories Pie
Time 1h45m
Yield 2 pies, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- With an electric mixer, cream together sugar, butter, and salt.
- Add the eggs and mix well.
- Add the corn syrup and bailey's and mix well again.
- Stir in the chocolate chips and nuts by hand.
- Pour into unbaked pie shells and bake for 90 minutes or until a knife inserted in the center comes out clean.
GOLDEN MACADAMIA NUT PIE
??If you love all things Hawaiian, you'll love this pie filled with one of the island's most abundant crops-macadamia nuts. It makes a luscious ending to any meal. -Cathy Evans, Madison, MO
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge., In a large saucepan, mix brown sugar, flour and salt; stir in corn syrup until smooth. Add butter; bring to a boil, stirring constantly. Remove from heat; cool 10 minutes. Stir in eggs and vanilla. Stir in macadamia nuts; pour into crust., Bake on a lower oven rack until a knife inserted near the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 605 calories, Fat 37g fat (14g saturated fat), Cholesterol 111mg cholesterol, Sodium 409mg sodium, Carbohydrate 68g carbohydrate (49g sugars, Fiber 3g fiber), Protein 7g protein.
MACADAMIA NUT CREAM PIE
Make and share this Macadamia Nut Cream Pie recipe from Food.com.
Provided by nemokitty
Categories Pie
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine egg yolks, milk, sugar, cornstarch, salt and butter. Bring to a boil over medium heat, stirring constantly. Boil for 1 minutes and remove from heat. Stir in vanilla and macadamia nuts. Pour into pie shell, chill covered with plastic wrap.
Nutrition Facts : Calories 431.6, Fat 27.9, SaturatedFat 8.3, Cholesterol 82.7, Sodium 264.1, Carbohydrate 40.7, Fiber 2.3, Sugar 19.6, Protein 6.7
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