Recipe: Harris’ White Chocolate Macadamia Nut Pie

Macadamia Pie

Ingredients
• 9 1/2″ or 10″ unbaked, deep dish pie shell- you can make your own, or buy an unbaked, deep dish pie shell from the freezer section of your grocery store
• 12 oz can of Evaporated Whole Milk
• 12 oz Ghirardelli White Chocolate, broken into pieces.
• 4 tablespoons Butter
• 3 Eggs
• 1 1/2 cups Sugar
• 3 heaping tablespoons Flour
• 1-2 teaspoons Vanilla Extract
• 8 oz Macadamia Nuts – halved if you prefer

Directions

Place a medium saucepan over very low heat and add butter. Once the butter is melted, add the milk and chocolate. Stir constantly until the chocolate is melted. Once melted, remove the mixture from the heat.

In a large bowl, mix the eggs, sugar, flour, and vanilla. Add the chocolate mixture and stir until well blended.

Cover the bottom of a prepared pie shell with the Macadamia Nuts. Pour filling over the nuts. The nuts will actually rise to the top.

Carefully, place the pie in a preheated oven at 425 degrees F and bake for ten minutes.

Reduce the heat to 350 degrees. Vent your oven and bake for another ten minutes.

Reduce the heat again to 300 degrees. Vent your oven and bake for another 15 minutes

Reduce heat one last time to 250 degrees for the remaining hour and fifteen minutes.

Note: The reduction of the temperatures really depend on your oven, but you really want to keep the top from becoming too brown or burned.

The pie will be done when the filling cracks around the edges and rises ½ to ¾ inches.

Remove the pie from the oven. Allow it to cool completely and refrigerate before serving. Enjoy!

The Dessert Table

The Dessert Table

No party is complete without a delicious dessert table!

Presentation is key to helping your guests decide which treat they will be going for.

We recommend to have some of your desserts sitting on the table, while others are elevated on a dessert stand. The height difference, will give your treats a grander appearance! Sometimes we will also make labels so that our guests can identify each dessert. This is especially helpful for gluten-free and sugar-free desserts.

The Heart of Your Table

Centerpiece

Many people get their centerpieces at florists for dinner parties, but we like to make it personal by making it ourselves.

Making a big arrangement evenly spaced and full can be tough. To make it quick and easy, we always use a frog (a piece of glass with a bunch of holes).

Just place the ends of your stem in the holes in the frog. This allows your larger flowers to be evenly disbursed and held in place, while adding your filler flowers.

Check out our most recent arrangement which we used for our fall harvest dinner party!

Quick Tip: The Microplane

The Microplane is an outstanding tool for every kitchen. When looking to zest a lemon, lime, or orange, you have to treat yourself to a Microplane!

We love this tool and it costs less than $15! What we love about it, is that it removes just the zest and none of the bitter part of the skin of the citrus. We make the best Lemon Meringue Pie with ours! We have also used it to grate Parmesan Reggiano as well as other hard cheeses into fine lacy wisps.

You will love it!

Just another tip from The Dads: Harris & Dave!

zester

http://www.microplane.com