Irish Cream Chocolate Macadamia Nut Pie
Indulge in the decadence of this Irish Cream Chocolate Macadamia Nut Pie, a dessert that combines rich, velvety chocolate with the buttery crunch of macadamia nuts and the smooth, boozy notes of Irish cream liqueur. Nestled in a flaky pre-made pie crust, this treat features a luscious chocolate filling made with semisweet chocolate chips, heavy cream, and a hint of vanilla, perfectly balanced with creamy sweetened condensed milk and a trio of eggs for a silky texture. Topped off with optional whipped cream and chocolate shavings, this pie is as stunning as it is delicious. Perfect for holidays, dinner parties, or any time you want a show-stopping dessert, this recipe is easy to make yet tastes like it came straight from a gourmet bakery. Whether you serve it chilled from the fridge or slightly warmed, every bite is pure indulgence that will leave your guests asking for seconds!
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Recipe Information
Ingredients
- 1 piece pre-made pie crust
- 1.5 cups semisweet chocolate chips
- 0.5 cup heavy whipping cream
- 2 tablespoons unsalted butter
- 1 cup macadamia nuts, chopped
- 14 ounces sweetened condensed milk
- 0.25 cup Irish cream liqueur
- 3 large eggs
- 1 teaspoon vanilla extract
- optional whipped cream for garnish
- optional chocolate shavings or curls for garnish
Instructions
Preheat your oven to 350°F (175°C).
Place the pre-made pie crust into a 9-inch pie pan and set aside.
In a microwave-safe bowl, combine semisweet chocolate chips and heavy whipping cream. Heat in 30-second intervals, stirring after each, until fully melted and smooth.
Stir in the unsalted butter until melted and incorporated. Allow the chocolate mixture to cool slightly.
Sprinkle the chopped macadamia nuts evenly across the bottom of the pie crust.
In a mixing bowl, whisk together the sweetened condensed milk, Irish cream liqueur, eggs, and vanilla extract until smooth and well combined.
Gradually fold the melted chocolate mixture into the condensed milk mixture, stirring until fully blended.
Pour the chocolate filling over the macadamia nuts in the pie crust, spreading it evenly.
Bake the pie in the preheated oven for 50 minutes or until the edges are set, but the center still has a slight jiggle.
Remove the pie from the oven and allow it to cool completely on a wire rack.
Refrigerate the pie for at least 2 hours or overnight to ensure it sets properly.
Before serving, garnish the pie with whipped cream and chocolate shavings or curls, if desired.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 43.9 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 184 mg | 14% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 363 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
