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White Chocolate Macadamia Nut Pie

Ganache
¾         Cup      Semisweet chocolate chips
½         Cup      Heavy cream
 

For ganache, put chocolate chips in a metal mixing bowl.  Bring cream to a light boil and pour over chips until they completely dissolve.  Set aside and allow to cool to room temperature.

 
Filling
8       Oz          Cream cheese, softened
1/4     Cup     Granulated sugar
1/3        Cup       Heavy cream plus 1/4 cup sugar,  whipped soft
8    Oz          White chocolate, melted
½         Tsp         Orange zest
2/3      Cup        Roasted chopped macadamia nuts
1                          9-inch graham cracker crust
 
Garnish
1 ½       Cups     Heavy cream
¼          Cup       Confectioners’ sugar
2            Oz         Macadamia nuts, chopped
 

For filling, beat cream cheese and granulated sugar until smooth.  Mix in the 1/3 cup heavy cream.  Add white chocolate, zest and nuts and stir just until incorporated.  Fold in the ¾ cup heavy cream.  Spread into pre-baked pie shell and level off using a rubber spatula.  Put in freezer until frozen.   To finish pie, you will need to place the ganache in a microwave on the low setting for no more than 10 seconds at a time.  Stir after each warming until ganache pours loosely but is not even close to boiling.  Spread warm ganache over the top of frozen pie. 

For garnish, beat cream and confectioners’ sugar with a handheld electric mixer to a stiff peak.  Pipe edges of pie with whipped cream and sprinkle macadamia nuts over pie.  Store in fridge.