-
1
Heat oven to 450u00b0F & bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate.
-
2
Cool completely on cooling rack, about 15 minutes.
-
3
In small bowl, microwave 1 oz chocolate and the oil uncovered on High 20 to 30 seconds, stirring every 10 seconds, until melted & spread in bottom of crust.
-
4
In 1-quart saucepan, mix granulated sugar and corn syrup; cook over medium heat 4 to 6 minutes (do not stir).
-
5
Stir in butter, 1/3 cup whipping cream and 1 cup macadamia nuts.
-
6
Cook 4 to 5 minutes, stirring frequently, until hot.
-
7
Carefully spread in crust & freeze until set, about 20 minutes.
-
8
Meanwhile in large bowl, beat 1 cup powdered sugar, the cream cheese and vanilla with electric mixer on high speed until smooth.
-
9
Add melted chocolate; beat until smooth.
-
10
Gradually add 1 1/2 cups whipping cream, beating until soft peaks form.
-
11
Spread chocolate filling over nut filling.
-
12
Refrigerate until filling is set, 2 to 3 hours.
-
13
In medium bowl, beat topping ingredients with electric mixer on high speed until stiff peaks form.
-
14
Spoon over chocolate filling.
-
15
Top with toasted macadamia nuts.*
-
16
*(To toast macadamia nuts, heat oven to 350u00b0F Spread macadamia nuts in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown).
