|Pie dough waiting the filling|
So, you’re not a math geek and instead love pie, it’s ok, celebrate anyway. To celebrate I made a Macadamia Nut pie. This orginaly was a tart recipe but I am trying to make a pie worthy of entry into the DC “state” fair. This is adapted from Martha Stewart Desserts cookbook. I added 1 teaspoons of expresso power to enhance the coffee flavor and 1 tablespoon of kaluaha instead of bourbon, even though bourbon is also good. I though that my dough was a little tough and it shrank as it baked. Not my best pie dough but it still tasted great.
- 1/2 cup sifted all-purpose flour, plus more for dusting
- Pate Sucree
- 2 large eggs
- 1 cup sugar
- 1/2 tablespoon bourbon
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, (1 1/2 sticks), melted and cooled
- 6 ounces semisweet chocolate, chopped
- 2 1/2 cups unsalted whole macadamia nuts, (10 1/2 ounces)
- Heat oven to 400 degrees. On a lightly floured surface, roll pate sucree into a 14-inch circle. Fit pastry into an 11-inch tart pan; trim dough evenly along edges. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes. Meanwhile, in a large bowl, whisk eggs, sugar, and bourbon until combined. Whisk in flour, salt, and butter; stir in chocolate. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into filling.
- Bake for 10 minutes. Reduce heat to 350 degrees. and continue baking until crust and nuts are golden, about 35 minutes. If tart gets too brown, place aluminum foil over top for remainder of cooking time. Cool on wire rack.
|Kahlua and chocolate|
|Pies in the oven|
|Pies out of the oven, cooling|
|One to eat, one pie to freeze for later|
|Ready to eat|
|Chocolate Macadamia Nut Pie|
Read more at Marthastewart.com: Chocolate Macadamia Nut Tart – Martha Stewart Recipes