White Chocolate Macadamia Pie

This Thanksgiving I told Mike that he could choose 2 pies in addition to the classic pumpkin and apple, and I would cook them for him. One of his choices was this pie from the LionHouse Pies cookbook. This pie looked so good that I made four of them and the only thing that I changed was the crust. I used an Oreo Crust for one, and graham cracker crusts for the others.

White Chocolate Macadamia Pie

1 baked 9-inch pie shell

Filling
    1 (8 ounce) package cream cheese, softened
    1/3 cup granulated sugar
    1/3 cup heavy cream, plus 3/4 cup whipped soft
    6 1/2 ounces white baking chocolate, melted
    1/2 tsp orange zest
    2/3 cup chopped macadamia nuts, roasted
Ganache
    3/4 cup semisweet chocolate chips
    1/2 cup heavy cream
Topping
    3 cups sweetened whipped cream
    1-2 Tbsp chopped macadamia nuts

For Filling: Beat cream cheese and sugar with an electric mixer until smooth. Scrape bowl with a spatula and mix in 1/3 cup heavy cream. Add melted white chocolate, orange zest, and nuts and stir just until incorporated. Fold in the whipped cream. Spread into baked pie shell and level off with a rubber spatula. Freeze until solid, about 4 hours.

For ganache: Prepare thirty minutes to an hour before serving. Plave chocolate chips in a metal mixing bowl and set asied. Bring cream to a simmer over medium heat. Pour simmering cream over chocolate chips and stir until melted. Set aside and allow to cool slightly. Spread warm ganache over top of the frozen pie, smoothing edges with a spatula.

For topping: Plave sweetened whipped cream in a piping bag and pipe edges of pie with whipped cream or pipe rosettes onto each pie. Sprinkle with macadamia nuts. Refrigerate until ready to serve. Makes 1 pie.