Tchoup Chop Macadamia Nut Pie with Vanilla Bean Ice Cream and Nocello Whipped Cream

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   On a lightly floured surface, roll out the dough to a circle about 12-inches in diameter.

3. 3

   Transfer to a 10-inch pie pan, trim any excess, and decoratively flute the edges.

4. 4

   Refrigerate until ready to use.

5. 5

   In a large bowl, beat the eggs.

6. 6

   Add the remaining ingredients and whisk to combine.

7. 7

   Evenly spread the nuts across the bottom of the pie shell.

8. 8

   Pour the filling over the nuts and place in the preheated oven.

9. 9

   Lower the temperature to 325 degrees F and bake for 30 minutes.

10. 10

    Turn the pie one-half turn and bake until set and golden, 10 to 15 minutes.

11. 11

    Place on a wire rack to cool completely.

12. 12

    Slice and serve with ice cream on the side and whipped cream on top.

13. 13

    8 ounces flour, about 1 1/2 cups plus 2 tablespoons

14. 14

    1 tablespoon sugar

15. 15

    1/2 teaspoon salt

16. 16

    1 stick cold butter, cut into 1/4-inch pieces

17. 17

    2 tablespoons solid vegetable shortening

18. 18

    3 tablespoons ice water

19. 19

    Sift the flour, sugar, and salt into a large bowl.

20. 20

    Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.

21. 21

    Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.

22. 22

    Add more water as needed to make a smooth dough, being careful not to over mix.

23. 23

    Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

24. 24

    1 cup heavy cream

25. 25

    3 tablespoons Nocello

26. 26

    Whip the cream to soft peaks.

27. 27

    Slowly drizzle in the Nocello and whip to firm peaks.

* Per serving · 4 servings · Values may vary.