American Pie Council

Macadamia Nut Chocolate Chunk Pie

Macadamia Nut Chocolate Chunk Pie

2004 APC Crisco National Pie Championships
1st Place Nut
Emily Lewis, Mt. Dora, FL

Crust
1 cup Crisco shortening
6 TBS butter
6 TBS ice water
1 ½ tsp salt
3 cups all purpose flour

1. Put flour and slat into work bowl of food processor. Pulse
2. Add Crisco (cut up) and pulse 6 times
3. Add butter and pulse 6 times
4. Add water 1 TBS at a time, pulse after each addition
5. Pour out of bowl onto plastic wrap. Divide into 2 parts. Create two discs and flatten. Refrigerate
6. Save one disc for another use, in a freezer bag. It can be stored in the freezer for weeks.
7. After about 15 minutes in the refrigerator, remove your disc. Place a piece of plastic wrap or parchment paper on the counter. Flour it. Cover your disc with another piece of wrap or parchment. Roll out form the center, until disc is about 11” in diameter. Remove top wrap, flour the surface lightly and drape crust over rolling pin. Center over pie plate and put it in. Smooth into pan. Remove wrap. Trim edge to about ½ “ around outside of pan.
8. Fold edge under and flute using thumb and forefingers to make a stand up edge. Refrigerate until ready to fill.

Filling
3 eggs
1 cup light corn syrup
1 oz unsweetened chocolate, melted
5 TBS melted, brown butter
2 tsp vanilla extract
½ tsp salt
2 cups chopped macadamia nuts (toasted)
½ cup chocolate bar, roughly chopped

1. Preheat oven to 350
2. Toast macadamia nuts on cookie sheet about 5 minutes
3. In a large bowl, lightly beat eggs. Stir in sugar, corn syrup, melted chocolate, butter, vanilla and salt.
4. Into prepared crust layer chopped chocolate, sprinkle nuts on top. Slowly pour egg mixture over nuts.
5. Bake for 15 minutes at 350. Remove from oven and cover edge with foil. Return to oven Bake for another 40 minutes or until toothpick inserted in center comes out clean.
6. When pie has cooled, melt chocolate in a small sandwich baggie for 15 seconds in the microwave, cut a small corner off the bag and squiggle melted chocolate over the top to decorate.