Ingredients
- Ganache:
- 3/4 cup semisweet chocolate chips
- 1/2 cup heavy cream
- Filling:
- 1 (8-ounce) package, cream cheese, softened
- 2 1/2 cups confectioner's sugar
- 1/3 cup heavy cream, plus 3/4 cup, whipped soft, divided
- 5 (1 ounce) squares white chocolate, melted
- 1/2 teaspoon orange zest
- 2/3 cup roasted chopped macadamia nuts
- 1 (9-inch) prebaked deep-dish pie shell
- Garnish:
- 1/2 cup heavy cream
- 2 tablespoons confectioner' sugar
- Whole macamia, about 1/3 cup
Preparation
Step 1
For ganache, put chocolate chips in a metal mixing bowl. Bring cream to a light boil and pour over chips until they are completely dissolved. Set aside and allow to cool to room temperature.
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 white chocolate. , zest, and nuts and stir just until incorporated. Fold in 3/4 cup whipped cream. Spread into prebaked pie shell and level off using a rubber spatula. Put in freezer until frozen.
To finish pie, you will need to place the ganache in a microwave on the low setting or no more than 10 seconds at a time. Stir after each warming until ganache pours loosely but is not even close to boiling (see note). Spread warm ganache over top of frozen pie, smoothing to the edges with a spatula.
For garnish, beat cream and confectioners' sugar with a handheld electric mixer to a stiff peak. Pipe edges of pie with whipped cream. Garnish with macadamia nuts. Store in refrigerator.
Note: Be very careful when warming chocolate, as it will burn very quickly when heated in the microwave. Once chocolate is scorched it is unuseable.