Caramel and Macadamia Nut Pie
Recipe contributed by Chef Einat Abramovich Partin. Photo by Gina Corrie Photography.
- 1½ cup all-purpose flour
- ½ cup (1 stick) unsalted butter, cold and cut into small cubes
- 4 tablespoons sugar
- 2 egg yolks
- 2 tablespoons heavy whipping cream, chilled
- Pinch of salt
- 1¼ cups sugar
- 1 cup heavy whipping cream
- 10½ ounces roasted, unsalted macadamia nuts
- Place flour, cold butter and sugar in a food processor. Blend the ingredients using repetitive short pulses until a sand-like texture is achieved. Add yolks, whipping cream and salt, and mix until the mixture becomes a ball of dough. Remove the dough from the food processor. Place the dough in a 9-by-13-inch pan, and press firmly with your hands to flatten it to the base of the pan, to create a uniform crust. Cover with plastic wrap and freeze for 20 minutes.
- Preheat the oven to 350 degrees. In a large heavy-bottomed saucepan, melt the sugar (be careful not to burn it). In a separate pot, heat the heavy whipping cream until almost boiling. Just as the sugar turns an amber color, carefully pour the hot heavy cream into the pan with the melted sugar (the mixture will bubble). Reduce the heat and cook for another 3 to 4 minutes, stirring continuously until all lumps are eliminated and it is smooth. Remove from heat. Add the macadamia nuts. Stir well until all nuts are covered thoroughly with caramel. Pour into the pan pan, over the pie crust. Bake for 15 to 20 minutes, or until edges of the dough are golden. Cool completely; then cut into wedges or bars.