Macadamia Nut Crust Dark Chocolate Pie

Ingredients

Nutty Crust

• 3/4 cup all purpose flour
• 1/8 cup granulated sugar
• 1/8 cup packed brown sugar
• 6 Tablespoons cold butter
• 1/2 cup uncooked oat flakes
• 1/2 cup chopped macadamia nuts

Chocolate Pie Filling

• 6 ounces dark chocolate chips
• 1 ½ cups coconut milk
• 1 cup milk
• 1 cup granulated sugar
• 1/2 cup cornstarch
• 1 cup water
• Whipping Cream
• 1 cup heavy whipping cream
• 1/8 cup granulated sugar
• 1/2 teaspoon vanilla extract

Garnish

• 1 cup crushed very lightly toasted macadamia nuts (see roasting tips below)
• 8-12 macadamia nuts for each whip cream flower on the top of the cake.
• A sprinkling of cocoa powder to dust the top

Directions

Nutty Crust

1. Preheat oven to 350 degrees F.
2. Grease a 9 inch spring form pan.
3. Mix flour, granulated sugar and brown sugar in medium bowl; cut in butter with a fork until mixture resembles coarse crumbs. Stir in oats and nuts. Press the mixture into bottom and sides of prepared pie pan.
4. Bake for 15-20 minutes or until golden brown.
5. Remove crust from oven and put in fridge to cool slightly.

Chocolate Pie Filling

1. Whisk together coconut milk, milk and sugar together in a saucepan and bring to a boil.
2. While it is coming to a boil, whisk the cornstarch and water together in a separate bowl.
3. Reduce coconut mixture to a simmer and pour in cornstarch mixture. Continue whisking until mixture is thick. All the while stir with a spatula and be sure not to scorch.
4. Melt the chocolate chips in the top of a double boiler on the stove top over medium heat
5. Pour the melted chocolate chips into the warm coconut milk mixture and stir in well.
6. You should have a nice thick creamy textured pie filling.
7. Once stirred together, pour the pie filler mixture into the pre cooked pie crust.
8. Place pie in refrigerator for at least one hour to cool.
9. Remove the outside of the spring form pan and apply the crushed roasted macadamia nuts around the outside of the pie by patting them in place with your hand.
10. Whipping Cream
11. In a cold metal or glass bowl, whip heavy cream, sugar and vanilla until stiff peaks form.
12. Put the whipping cream into a piping bag and pipe little peaks around the outside of the top of the pie.
13. Pipe a flower onto each section of the pie that will be cut into a piece and place a macadamia nut on it.
14. Dust with a sprinkling of cocoa powder.
15. Cool another hour in fridge.
16. Roasting the Macadamia Nuts
17. Preheat the oven to 225degreesF. Place the chopped nuts in a shallow baking pan and spread them out. Keep the nut sized similar so they roast at the same rate of time. Roast them for about 6 to 12 minutes and watch them carefully so they do not scorch. As soon as they are lightly browned, remove from the oven and pour them off the hot pan into a dish to cool.
18. Do not leave them on the hot pan as they will continue roasting and could scorch. Let them cool before placing them onto the outside of the pie.