Monday, November 18, 2013

Pineapple Cream Pie with Macadamia Nuts

I Don't think I've ever told you guys how much I love pie.  Okay, just kidding, I've probably mentioned it a few thousand times.  So this is my favorite time on the blog..."We're Thankful for Pie" week!  Wahoo...it's finally here!  If you'd like to read about our traditional "We're Thankful for Pie Night" check it out here...you NEED to start this tradition!!!  

And to start off this wonderful week we've got a winner of a pie to share with you!  Not your traditional pie, but one that is sure to have oohh's and aahh's from anyone who takes a bite.  It's a little slice of tropical heaven in your mouth! What's not to love about that??!!

Pineapple Cream Pie with Macadamia Nuts

Crust:
6 tablepoons butter
3/4 cup flour
1/4 cup chopped macadamia nuts

Pineapple filling:
1 can (20 oz.) crushed pineapple in juice
1/3 cup cornstarch
4 egg yolks
1 tablespoon water
1 cup sugar
2 cups milk (whole is best)
2 tablespoons butter
1 teaspoon vanilla

Cream Cheese filling:
1 package (8 oz.) cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/3 cup finely chopped macadamia nuts
1/3 cup reserved pineapple, drained

Topping:
2 cups whipping cream
1/2 cup powdered sugar
remaining pineapple, well drained
macadamia nuts

Preheat oven to 375 degrees.  In a medium sized bowl , cut butter into flour and nut mixture.  You could also use a food processor for this step.  Press crust into the bottom and up the sides of a pie plate.  Bake for 15 minutes or until golden brown.  Cool.


Next, start the pineapple filling by measuring out 1 cup of pineapple with juice.  Drain the juice; set aside.  Combine the egg yolk, cornstarch and water in a small bowl; set aside.  In a medium size saucepan combine sugar, milk and drained pineapple.  Cook over medium heat stirring constantly until it almost comes to a boil.  Turn heat to low and then add the egg yolk mixture slowly while continuing to stir.  Continue cooking until filling thickens.  Add the butter and vanilla and stir until butter is melted and combined.  Remove from heat and place in fridge until ready to use.

Now for the cream cheese filling.  Beat the cream cheese and powdered sugar until combined and fluffy, about 3 minutes, scraping down sides of bowl a few times throughout.  Add the vanilla, nuts, and drained pineapple and mix until well combined.

Spread the cream cheese layer over crust then pour the pineapple filling over that.

Make the topping by mixing the whipped cream with powdered sugar and beating until stiff peaks form.  Spread over entire pie and then garnish with pineapple and macadamia nuts.

Delicious!!
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