In essence this macadamia and raspberry pie recipe started life as a pecan pie, then it was remixed for summer. See, pecan pie to me is the type of thing you eat on an Autumn day, with a hot cup of coffee. This lighter, brighter version with it’s nutty macadamias and sharp raspberries is a gorgeous dessert to serve in summer. Great just on it’s own or with a spoon full of cream, it is heavenly hot from the oven and just as good when cool.
The nice thing about this recipe is that it is completely up to you how involved you’d like this it to be. You can make your own pastry from scratch, pick up a block of ready made pastry, get a pre-rolled sheet or the ultimate cheat; a pre-baked pastry case.
The filling can also be scooped in to ramekins and baked along for a simple pudding. Baking it this way was an entirely accidental discovery thanks to some left over filling and a suggestion from my Mum whilst testing the recipe. The result is a sticky, nutty custard with sharp raspberry pockets. Delicious!
If I told you that macadamia nuts are buttery, would you know what I mean? Matt hates hearing textures described using other foods. I still insist that swordfish is meaty, that certain white wines are syrupy and that macadamia nuts are buttery. I’ve made it a life aim to convince him that sometimes there just isn’t a more fitting adjective. Who do you side with?
I side with buttery nuts and custardy fillings.
So there you have it. If you’re looking for macadamia recipes, this is the one. You can make it as easy or as difficult as you like depending on what you choose to do for the pastry, heck you might abandon pastry all together and just bake the filling. Whatever you do, I hope you enjoy it and as always, I’d love it if you let me know how you get on.
- For a 30cm pie tin or three 10cm tins:
- 300g Shortcrust pastry, rolled or a pre-baked pastry case
- 170g Condensed milk
- 150g Light brown soft sugar
- 100g Butter, melted
- 3 Eggs
- ¼ tsp Vanilla extract
- 150g Macadamia
- 80g Raspberries
- Preheat the oven to 170? (325?, gas mark 3 )
- Skip to step 8 if using prebaked cases
- Line each tin with the rolled pastry, gently pushing it in to the edges. Crimp or trim the edges if you wish.
- Chill in the fridge for 10 minutes.
- Cover the pastry lined tins with greaseproof paper, and weigh down with baking beads. This step is known as blind baking and the weight of the beads prevents air bubbles from forming.
- Bake for 10 minutes, then remove the beads and repeat the 10 minutes.
- Take the tins out of the oven and turn it down to 150 degrees Celsius.
- To make the filling, whisk together everything, apart from the macadamias and raspberries, in a large mixing bowl.
- Roughly chop half of the macadamias and add them to the mixture along with the whole nuts.
- Pour the mixture in to the pastry cases then push in the raspberries.
- Bake for 50 minutes of until the centre has the texture of thick custard. Smaller pies may need less time.
The filling can be baked separately in ramekins for a delicious simple dessert.
If you do decide to go the whole hog and make the pastry too, I always use Be-ro recipes as a reference, so I’d suggest trying their shortcrust pastry recipe.
If you’re a nut pie fanatic or you’re looking for something more wintery, check out my recipe for pecan pie with espresso.