Marshallese Macadamia Nut Pie

Ingredients

• 1 ½ cups (180g) all-purpose flour 1 ½ cups (180g) all-purpose flour
• ½ cup (120g) cold unsalted butter, cubed ½ cup (120g) cold unsalted butter, cubed
• 2 tablespoons (30ml) coconut oil 2 tablespoons (30ml) coconut oil
• ¼ cup (50g) granulated sugar ¼ cup (50g) granulated sugar
• ¼ teaspoon salt ¼ teaspoon salt
• 1 egg yolk 1 egg yolk
• 1 cup (120g) macadamia nuts, roughly chopped 1 cup (120g) macadamia nuts, roughly chopped
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• ½ cup (120ml) whole milk ½ cup (120ml) whole milk
• ½ cup (100g) brown sugar ½ cup (100g) brown sugar
• 3 tablespoons (45g) cornstarch 3 tablespoons (45g) cornstarch
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lime Zest of 1 lime

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 30g, 14g
• Carbohydrates (total, sugars): 35g, 18g
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a food processor, combine the flour, cold butter cubes, coconut oil, granulated sugar, and salt. Pulse until the mixture resembles coarse crumbs.
2. 2.
   Add the egg yolk and continue pulsing until the dough comes together.
3. 3.
   Transfer the dough onto a lightly floured surface and knead it gently until smooth. Shape it into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Press the dough into the dish and trim any excess.
6. 6.
   In a saucepan, combine the heavy cream, whole milk, brown sugar, cornstarch, vanilla extract, and lime zest. Whisk until smooth.
7. 7.
   Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a boil.
8. 8.
   Remove the saucepan from the heat and stir in the chopped macadamia nuts.
9. 9.
   Pour the filling into the prepared pie crust and smooth the top with a spatula.
10. 10.
    Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is set.
11. 11.
    Remove the pie from the oven and let it cool completely before serving.

Treat your ingredients with care...

• Macadamia nuts — Toast the macadamia nuts in a dry skillet over medium heat for a few minutes until they turn golden brown. This will enhance their flavor and add a delightful crunch to the pie.

Tips & Tricks

• For an extra tropical touch, serve the pie with a dollop of whipped coconut cream.
• If you prefer a smoother filling, you can blend the macadamia nuts with the cream mixture before cooking it on the stovetop.
• To make the pie crust extra flaky, freeze the cubed butter for 15 minutes before incorporating it into the dough.
• If you don't have a food processor, you can make the pie crust by cutting the cold butter into the dry ingredients using a pastry cutter or your fingers.
• To prevent the crust from becoming soggy, brush the bottom with a thin layer of beaten egg white before adding the filling.

Serving advice

Serve the Marshallese Macadamia Nut Pie at room temperature or slightly chilled. It pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Presentation advice

Garnish the pie with a sprinkle of toasted macadamia nuts and a dusting of powdered sugar for an elegant presentation. Serve it on a decorative pie dish or plate to showcase its golden crust.