Classic Chocolate Cream Macadamia Nut Pie Recipe
Hawaiʻi-inspired chocolate cream pie with a buttery crust, caramel macadamia nut layer, and silky chocolate pudding—make-ahead friendly and always a hit.
Servings 8
Equipment
- 8-inch pie pan
- Pie weights or dried beans
- Heavy sauce pan
- Heatproof spatula
- Fine-mesh strainer (optional)
- Plastic wrap
Ingredients
Pie Crust
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar optional
- 1 cup cold unsalted butter cut into 1/2-inch cubes (2 sticks)
- 4–8 tbsp ice water as needed
Caramel–Macadamia Layer
- 1/3 cup granulated sugar
- 7 tbsp unsalted butter room temperature
- 1/4 cup heavy cream warm
- 1 cup macadamia nut bits about 4 oz, lightly chopped
Chocolate Pudding Layer (soft, sliceable)
- 1 ¼ cups whole milk
- ¼ cup heavy cream
- ⅓ cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 2 tbsp cornstarch
- ¼ tsp fine salt
- 4 oz bittersweet or semisweet chocolate chopped
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
Whipped Cream
- 1/2 cup heavy cream
- 1 ½ tsp sugar
Instructions
Crust:
- Add flour, salt, and sugar to a food processor. Pulse 2-3 times until combined.
- Add cubed butter over the flour mixture and process until the dough looks crumbly.
- Then add in the iced water. Pulse until the dough starts to come together. Add in teaspoon of water if the mixture still looks a little dry.
- Remove the dough and form it into a ball. Cut the ball in half and form each half into a disk. Wrap one disk in plastic wrap and store in the refrigerator for up to 3-4 days or freeze for up to 3 months.
- Roll remaining disc 1/8-inch thick. Fit into an 8-inch pie pan. Let it gently fall into the pie pan. Trim and crimp and dock bottom with a fork. Chill 20 minutes in the fridge. Or quickly chill it in the freezer for 10 minutes.
- Blind-bake at 400°F: line with parchment paper then line it with foil to provide extra support. Add pie weights or beans; bake for 10 minutes. Remove weights/foil and bake ~20 minutes more until golden. Cool completely.
Caramel–Macadamia Layer:
- Cook sugar on a medium saucepan over medium heat. Continously stir until the sugar melts to a deep amber caramel.
- Take off of the heat and whisk in room temperature butter and warm cream. Stir until it is nice and glossy. Stir in chopped macadamia nuts. Cool for 10 minutes.
- Spread evenly in cooled crust, and chill 20–30 minutes to set.
Chocolate Pudding Layer:
- Whisk sugar, cocoa, cornstarch, and salt in a saucepan. Slowly whisk in milk and cream until smooth.
- Cook over medium heat, whisking constantly, until thick and bubbling; let bubble 30–60 seconds to activate the starch.
- Off heat, whisk in chocolate, butter, and vanilla until smooth (strain for ultra-smooth texture, optional).
- Cool 10–15 minutes (warm, not hot). Pour over caramel layer, smooth the top, and press plastic wrap directly onto the surface.
- Chill at least 4 hours or overnight until fully set.
Whipped Cream:
- Whip the cream with a hand mixer until it begins to create soft peaks; add sugar and whip to medium peaks. Spread or pipe on top before serving.
- Optionally garnish with chocolate shavings. Slice, serve, and enjoy!
Video
Notes
- For café-smooth pudding, strain through a fine-mesh sieve before pouring into the crust.
- Slice with a hot, dry knife and wipe between cuts for clean edges.
Nutrition
Serving: 1g