Best 7 Chocolate Macadamia Freezer Pie Recipes

MACADAMIA NUT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the dark corn syrup, sugar, and eggs. Stir in macadamia nuts and melted butter. Pour into pie shell.
• Bake in preheated oven for 50 to 60 minutes, or until filling is set. If necessary, cover edge with foil to prevent overbrowning.

CHOCOLATE CARAMEL HAZELNUT PIE

Steps:

• Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling., For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust., Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving.

CHOCOLATE MACADAMIA NUT PIE

Steps:

• To prepare the crust, in a bowl, using an electric mixer on low speed, cream the butter and sugar together. Add the egg yolk, cream, and vanilla and mix well. In another bowl, sift together the flour, cocoa, and salt. Mix the flour mixture with the wet ingredients until incorporated. Press into a square on a piece of plastic wrap, wrap in the plastic, and refrigerate for 1 to 2 hours.
• Remove the dough from the refrigerator, unwrap, and knead on a floured work surface until the dough is pliable. If using a 10-inch fluted tart pan with a removable bottom, roll the dough out to 1/4-inch thick and 12 inches in diameter. Spray the tart pan with vegetable-oil cooking spray. Carefully transfer the dough to the prepared pan and press firmly into the bottom and sides of the pan. Using a rolling pin, press down on the pan edges to trim off the excess dough. If using individual 3-inch tartlet pans with removable bottoms, divide the dough into 8 equal parts. Roll each one out to 1/4 inch thick and 4 inches in diameter. Spray the tartlet pans with vegetable-oil cooking spray. Carefully transfer each dough round to a prepared tartlet pan and press firmly into the bottom and sides of the pans. Using a rolling pin, press down on the edges of the pans to trim off the excess dough. Refrigerate the lined tart or tartlet pans for 20 minutes.
• Preheat the oven to 350 degrees. Line the pastry shells with aluminum foil. Bake the 10-inch tart for 15 minutes, or the tartlets for 10 minutes, until the pastry begins to pull away from the sides of the pan. Remove the shells from the oven and allow to cool before removing the foil. Decrease the oven temperature to 300 degrees.
• To prepare the filling, in a small saucepan, melt the butter over low heat. Stir in the chocolate until completely melted. In a bowl, mix the eggs, sugar, and corn syrup together. Add the chocolate mixture to the egg mixture and mix well. Add the vanilla extract and mix well. Fold in the nuts.
• Pour the filling into the prebaked shells. Bake the 1-inch tart for about 1 hour and 20 minutes, or the tartlets for 35 to 40 minutes, untill the filling puffs up in the center but is not cracked. Allow to cool on racks and then refrigerate for 2 hours to make unmolding easier.
• To prepare the whipped cream, combine all the ingredients in a bowl, and whip with an electric mixer on high speed until stiff peaks form.
• To unmold, remove the pan sides and slide the pie or tarts onto a serving plate. Serve the pie at room temperature with the whipped cream and chopped nuts.
• Makes 1 (10-inch) pie or 8 individual tarts.

WHITE CHOCOLATE MACADAMIA NUT PIE

Steps:

• Ganache:.
• Place choc chips in metal mixing bowl. Bring cream to a simmer over medium heat. por simmering cream over chips and stir until melted. Set aside let cool to room temperature.
• Filling:.
• Beat cream cheese and sugar until smoothe (with hand mixer). Scrape bowl and mix in 1/3 c heavy cream. Add melted white choc, zest, and nuts. stir until incorporated. Fold in the whipped cream. Spread into baked pie shell and level off using spatula. Put in freezer until frozen.
• To finish pie, place ganache in microwave on low for no more than 10 sec at a time. Stir after each warming, until pours loosely (not too hot). spread ganache over frozen pie, smoothing to edges with spatula.
• Garnish:.
• Beat cream and sugar with hand held mixer until stiff peaks form. Transfer to piping bag and pie edges of pie. Sprinkle with crushed mac nuts. Keep refrigerated until ready to serve.

CHOCOLATE MACADAMIA NUT PIE

Steps:

• Preheat to 350F In 1 qt saucepan, combine chocolate and margarine; stir over low heat until smooth and melted.
• Remove from heat.
• Stir in cream& corn syrup until well blended.
• In medium bowl, beat eggs and sugars (white and brown) until well mixed.
• Stir in chocolate mixture and add nuts.
• Pour into pie crust and bake 40 minutes or until knife inserted halfway comes out clean.
• cool and then enjoy.

ROCKY ROAD FREEZER PIE

Steps:

• In a large bowl, whisk cream and pudding mix for 2 minutes. Fold in whipped topping. Stir in the chocolate chips, marshmallows and pecans. Transfer to pie crust. Freeze until firm, about 6 hours. Remove from the freezer 10 minutes before serving.

MACADAMIA AND COCONUT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
• Beat egg whites and baking powder in a glass or metal bowl until foamy. Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg white mixture will form sharp peaks.
• Fold graham cracker crumbs, 1/2 cup coconut, and 1/2 cup macadamia nuts into egg white mixture; pour into the prepared pie dish.
• Bake in the preheated oven until set, about 30 minutes. Cool completely.
• Spread whipped topping over cooled pie and sprinkle 1/4 cup coconut and 1/4 cup macadamia nuts over whipped topping.