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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
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Description:
Ingredients: [CRUST]
2 cups Macadamia nuts --
finely ground, unsalted
1/2 stick butter -- lightly
salted
2 tablespoons artificial
sweetener -- splenda
1 large Egg
1/8 teaspoon orange extract
1/4 teaspoon ground
cinnamon
[CHOCOLATE FILLING]
1 stick Unsalted Butter
1/2 cup Splenda
2 squares unsweetened
chocolate square
2 tablespoons Heavy
Whipping Cream
1/2 teaspoon Vanilla Extract
[PEANUT BUTTER FILLING]
6 tablespoons Unsalted
Butter
5 tablespoons peanut
butter -- creamy
1/4 cup Splenda
1 tablespoon Heavy
Whipping Cream
1/2 teaspoon Vanilla Extract
[CHOCOLATE CREAM
TOPPING]
1/2 cup Heavy Whipping
Cream
1/8 cup Splenda
1/2 tablespoon
Unsweetened Cocoa
1/4 teaspoon Vanilla Extract
How To Prepare: [Crust]
Preheat Oven to 350F
- Set aside 1 tbs of the
Macadamias for the
"Finishing" portion of the
recipe.
- Sift the ground Macadamia
nuts, Cinnamon, and
Splenda together into
into a medium bowl. Mix
well.
- Beat the Egg and Orange
Extract together in a small
bowl.
- Melt the Lightly Salted
Butter, then mix it into the
small bowl.
- Create a well in the
Macadamia mixture and
pour the wet mixture into the
well.
- Stir until the mix becomes
a mass, then knead with
hands as necessary
to blend everything well.
- Press the mix evenly into a
9-inch pie pan to form the
crust.
- Bake for 15 minutes, or
until the crust starts to
brown. Do not go
all the way to "golden
brown."
- Allow the crust to cool for
10 minutes before
preparing the fillings.


[Chocolate Filling]
- In a small sauce pan, melt
the Unsalted butter on low
heat.
- Add in the Bakers
Chocolate (break into
pieces for faster melting),
Heavy Whipping Cream,
and Vanilla.
- Stir constantly!
- When the everything is
melted and evenly mixed,
sprinkle in the
Splenda slowly, stirring
constantly.
- Continue stirring
constantly.
- Filling is done when a
drop of the hot filling forms
a ball when
dropped into cold water.
(Usually about 15 minutes)
- Pour the filling into the
prepared pie crust.
- Refrigerate immediately.


[Peanut Butter Filling]- In a
small saucepan, melt the
Unsweetened
Butter on low heat.
- Stir in the Heavy Whipping
Cream, Vanilla Extract, and
Peanut Butter.
- When the mix is evenly
melted and mixed, sprinkle
in the Splenda and stir.
- Stir constantly on low for
eight minutes.
- Pour the filling atop the
chocolate pie filling.
- Refrigerate immediately.


[Chocolate Cream Topping]
- Combine all ingredients in
a mixer bowl and beat on
high until stiff.
- Spread the mix atop the
pie with a rubber spatula.


[FINISHING]
- Sprinkle leftover
macadamias on top.
- Refrigerate for at least one
hour before serving.
- Cut into 10 slices
Carbs per serving - include all nutritional information if known: 101g carbs total
Effort (Easy, Average, Difficult): Easy
 


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