Caramelized Pineapple Custard with Macadamia Nut Crust
Caramelized Pineapple Custard with Macadamia Nut Crust Crust 1 cup shortbread ½ cup macadamia nuts 1/3 cup melted butter ¼ cup sugar 1. Put nuts, cookies and sugar in food processor and process until fine. 2. Pour crumbs into a bowl and add the melted butter and mix 3. Press crumbs into a 9” pie pan 4. Refrigerate while making the filling Pineapple Custard 1 Fresh Pineapple Butter Sugar 1 cup pineapple juice 8 oz. cream cheese, softened 14 oz. sweetened condensed milk 3 large egg yolks 1 tsp. vanilla extract 3 tbsp. corn starch Pre-Heat Oven to 300 Pineapple 1. Peel, core and slice pineapple 2. Add some butter to a skillet. Add pineapple and brown until golden. 3. When all the pineapple is browned, place all back into skillet and add sugar. Cook until caramelized 4. Remove pan from heat and set aside 6 to 8 pieces Custard 1. In a large mixing bowl, beat cream cheese until fluffy. 2. Gradually add pineapple juice and mix until smooth 3. Add egg yolks, one at a time, thoroughly mixing 4. Add vanilla and cornstarch, mix thoroughly 5. Slowly add sweetened condensed milk and mix thoroughly Assembly 1. Remove crust from refrigerator 2. Layer caramelized pineapple on the bottom of the crust. Be sure there is at least 2 layers 3. Pour custard over the pineapple 4. Bake at 300 for 40 to 50 minutes or until center of pie is almost set 5. Layer the remaining pineapple on top of the pie 6. Cool completely Topping ½ cup cold heavy cream 2 tbsp. powdered sugar ¼ cups chopped macadamia nuts Caramel topping (store bought or homemade) 1. Whip cream and powdered sugar to stiff peaks 2. Pipe or spread on top of cooled pie 3. Sprinkle nuts and caramel on top Serving: remove from refrigerator 10 to 15 minutes prior to serving to make easier to cut
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