White Chocolate Macadamia Nut Pie
Indulge in the irresistible decadence of White Chocolate Macadamia Nut Pie—a creamy, nutty, and utterly luxurious dessert perfect for any occasion. This no-bake filling features velvety white chocolate ganache whipped with cream cheese for a silky texture, complemented by the buttery crunch of chopped macadamia nuts. Encased in a perfectly baked pie crust, this dessert is finished with optional garnishes of whipped cream and white chocolate shavings for an elegant touch. With just 20 minutes of prep time and minimal effort, this show-stopping pie is ideal for holiday celebrations, dinner parties, or whenever your sweet tooth craves something special. Make it ahead for easy entertaining and enjoy every luscious, nut-studded bite!
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Recipe Information
Ingredients
- 1 piece Pie crust (pre-made or homemade)
- 1.5 cups White chocolate chips
- 1.25 cups Heavy cream
- 8 ounces Cream cheese (softened)
- 0.5 cups Granulated sugar
- 1 teaspoon Vanilla extract
- 1 cup Macadamia nuts (chopped)
- 1 cup Whipped cream (optional, for garnish)
- 0.25 cups White chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). If using a homemade pie crust, roll it out into a 9-inch pie dish and trim the edges. If using a pre-made crust, place it directly into the pie dish and set aside.
Blind bake the pie crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for 10 minutes. Remove the parchment paper and pie weights, and let the crust cool completely.
Place the white chocolate chips in a heatproof bowl. In a small saucepan, heat 1 cup of heavy cream over medium heat until it just starts to simmer. Pour the hot cream over the white chocolate chips and let sit for 2-3 minutes.
Stir the white chocolate and cream mixture until smooth and glossy. Set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric hand mixer until creamy and smooth.
Add the vanilla extract and the cooled white chocolate mixture to the cream cheese mixture. Beat until well combined and fluffy.
In a medium bowl, whip the remaining 0.25 cup of heavy cream to stiff peaks. Gently fold the whipped cream into the white chocolate mixture until fully incorporated.
Fold in the chopped macadamia nuts, reserving a small handful for topping if desired.
Pour the filling into the cooled pie crust, smoothing the top with a spatula. Sprinkle the reserved macadamia nuts on top, if using.
Chill the pie in the refrigerator for at least 4 hours, or until firm and set. Overnight chilling is ideal for the best texture.
Before serving, garnish the pie with whipped cream and white chocolate shavings, if desired. Slice and enjoy!
Nutrition Facts
Calories |
6980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 524.5 g | 672% | |
| Saturated Fat | 274.1 g | 1371% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 860 mg | 287% | |
| Sodium | 2097 mg | 91% | |
| Total Carbohydrate | 515.8 g | 188% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 356.1 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1218 mg | 94% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2421 mg | 52% | |
*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.
