Macadamia Nut Cream Pie from King's Hawaiian Bakery & Restaurant features a buttery macadamia nut crust filled with smooth, velvety cream, topped with toasted macadamia nuts and whipped cream, offering a rich and crunchy tropical dessert experience.
Equipments
- Mixing bowls
- Electric mixer or whisk
- Food processor
- Pie dish
- Spatula
- Measuring cups
- Measuring spoons
- Saucepan
- Wooden spoon
- Baking sheet
- Oven
- Cooling rack
- Offset spatula or spoon (for spreading cream)
- Piping bag (optional, for whipped cream)
Ingredients
- For the crust:
- 1 1/2 cups macadamia nuts
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter
- For the filling:
- 2 cups whole milk
- 1/2 cup heavy cream
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 5 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup toasted macadamia nuts (chopped)
Ensure you use fresh, high-quality macadamia nuts both for the crust and the topping to achieve the richest flavor and best texture in your pie. When preparing the filling, carefully temper the egg yolks with the warm milk mixture to avoid curdling and achieve a smooth, velvety cream. Use heavy whipping cream with at least 36% fat content for both the filling and the topping to create a rich, luscious consistency. Toast the macadamia nuts lightly before chopping to enhance their natural nuttiness and add a satisfying crunch. Your Macadamia Nut Cream Pie will closely replicate the decadent, buttery experience of the King's Hawaiian Bakery & Restaurant's signature dessert when these ingredient tips are followed precisely.
Instructions
- Instructions:
- Preheat oven to 350°F (175°C).
- Add macadamia nuts to food processor; pulse until finely ground.
- Add flour and granulated sugar to processor; pulse to combine.
- Add butter; pulse until mixture resembles wet sand.
- Press mixture evenly into bottom and sides of pie dish.
- Place pie dish on baking sheet.
- Bake crust for 18–22 minutes, until golden.
- Remove crust from oven; let cool on rack.
- In a saucepan, heat milk and heavy cream over medium until steaming (not boiling).
- In mixing bowl, whisk together sugar, cornstarch, salt, and egg yolks until smooth.
- Gradually add hot milk mixture to yolk mixture, whisking constantly.
- Return mixture to saucepan; cook over medium heat, stirring until thickened (about 2–4 minutes).
- Remove from heat; stir in butter and vanilla extract.
- Pour filling into cooled macadamia crust; smooth top with offset spatula.
- Let cool to room temperature; cover and chill in refrigerator at least 4 hours.
- Whip heavy cream, powdered sugar, and vanilla extract to medium peaks.
- Spread or pipe whipped cream over chilled pie.
- Sprinkle toasted macadamia nuts on top.
- Slice and serve.
Substitution
The Macadamia Nut Cream Pie from King's Hawaiian Bakery & Restaurant copycat menu can be adapted by substituting macadamia nuts with pecans or almonds if you have nut allergies or difficulties sourcing. When making the crust, you can replace all-purpose flour with gluten-free flour blends to accommodate dietary preferences. Use coconut cream instead of heavy cream for a dairy-free variation, keeping the creamy texture intact. If you lack an electric mixer, whisking by hand or using a handheld frother can achieve sufficient cream consistency. Your pie will maintain a rich, tropical flavor even with these adjustments, ensuring a delicious final product.
Tips
Grinding macadamia nuts finely is crucial for a cohesive crust that holds together well without crumbling. When heating the milk and cream, avoid boiling to prevent curdling your custard base. Whisk the egg yolks mixture continuously while gradually adding the hot milk to temper the eggs, ensuring a smooth filling without lumps. You must chill the filled pie thoroughly before adding whipped cream to help the filling set firmly and make slicing easier.
Nutritions
The Macadamia Nut Cream Pie from King's Hawaiian Bakery & Restaurant provides a high-calorie dessert due to its rich ingredients like macadamia nuts, butter, heavy cream, and sugar. Macadamia nuts contribute healthy monounsaturated fats and essential minerals such as magnesium and manganese, enhancing the pie's nutrient profile. The filling, made with whole milk, egg yolks, and sugar, offers protein and calcium but also adds saturated fat and sugar content. When enjoying Your slice, balance it within your dietary goals, as the pie delivers both indulgent flavors and significant energy density.
Storage
Store your Macadamia Nut Cream Pie in the refrigerator, covered loosely with plastic wrap or in an airtight container to maintain freshness and prevent the whipped cream topping from absorbing other odors. Consume within 2-3 days for optimal taste and texture, as the creamy filling and crust may soften over time. Avoid freezing, as the delicate whipped cream and custard filling can separate and affect the dessert's quality.
Variation or Alternatives
You can replace whole milk and heavy cream in the filling with coconut milk and coconut cream for a dairy-free, tropical twist. Try swapping granulated sugar in the crust and filling with coconut sugar or maple syrup for a subtle caramel flavor and reduced refined sugar content. For a crunchier crust texture, toast the macadamia nuts before processing to enhance their nutty aroma. Use a stand mixer with a whisk attachment to achieve stiffer peaks when whipping the cream, ensuring it holds its shape longer on the pie.
Allergies
The Macadamia Nut Cream Pie contains macadamia nuts, which can cause severe allergic reactions in individuals with tree nut allergies. The pie also includes eggs and dairy products like milk, heavy cream, and butter, which are common allergens that may affect people with sensitivities to these ingredients. If you have any known allergies to nuts, eggs, or dairy, it's important to avoid this dessert to prevent potential allergic responses.
Why this recipe?
The Macadamia Nut Cream Pie from King's Hawaiian Bakery & Restaurant is beloved for its creamy, rich filling perfectly complemented by buttery, crunchy macadamia nuts. The unique combination of sweet and nutty flavors creates a luxurious dessert experience that's hard to find elsewhere. Your taste buds will appreciate the pie's balanced texture, blending smooth creaminess with satisfying crunch. Trying to replicate this signature treat at home promises a rewarding baking challenge and a delicious payoff.