Sunday Bake | White Chocolate and Macadamia Nut Pie

13 Apr 2014

Pie is back on the menu this Sunday Bake and I couldn't be happier. Yesterday, Katie and myself decided to have a day watching films and eating yummy food so obviously baking was going to be a part of that somehow! You may be confused when I say this pie is a White Chocolate and Macadamia Nut considering it looks veryy much like dark chocolate in the pictures above! It is actually the filling that's white chocolate and on top is a yummy dark chocolate ganache. 

The recipe is from the original Hummingbird Bakery Cookbook and is actually really easy to make. Although, I would make sure you have a hand-whisk unless you want to kill your arms when whipping cream like we did! So on with the recipe! 


- 110g Cold Unsalted Butter, Cubed
- 225g Plain Flour
- 80g Caster Sugar
- 1 Large Egg

- 200g Cream Cheese 
- 80g Caster Sugar
- 200g White Chocolate, Chopped
- 1/2tsp Grated Orange Zest (We didn't actually include this, so I'd say its definitely optional!)
- 80g Macadamia Nuts, Roasted and Chopped
- 80ml Double Cream 

- 125ml Double Cream
- 110g Dark Chocolate, Chopped
- Handful of Macadamia Nuts for decoration 


1. Using your hands rub together the butter and flour until a fine crumb consistency is formed, then add the caster sugar and mix together. Add the egg and mix until a dough starts to form. 

2. Turn the pastry onto a lightly floured surface and bring it together by hand until smooth and even. Form into a ball and flatten slightly, then wrap in cling film and chill in the fridge for 30-40 minutes. 

3. Roll the chilled dough out onto a lightly floured surface to about 5mm thick then place into your pie dish, trimming off any excess. Then place back into the fridge to chill for about 20 minutes and pre-heat the oven to 170C, Gas Mark 3. 

4. Bake the pastry blind, by lining the pie crust loosely with baking parchment and adding baking beans, for 10 minutes. Then remove the beans and continue to bake for a further 15-20 minutes until the crust is an even golden brown colour. Allow to cool before adding the filling.

5. To make the filling, beat the cream cheese and sugar together until smooth then melt the white chocolate over a pan of simmering water and add to the cream cheese mixture, mixing thoroughly. Add the orange zest and chopped nuts and stir to incorporate evenly throughout the mix. 

6. Whip the double cream until soft peaks form, then fold into the cream cheese mixture. Spoon the mixture into the baked pie crust, spreading it out evenly. Then cover with clingfilm and place in the freezer until frozen - about an hour. 

7. To make the ganache topping, heat the cream over a gentle heat and then pour over the chopped dark chocolate. Continuously stir until all the chocolate has melted and the mixture has tuned smooth and glossy. Pour this over the frozen pie, spreading out evenly and place in the fridge for 20 minutes to set.

8. Finally, add the chopped macadamia nuts to serve! 

So there we have it! A reallyy tasty pie, that looks impressive whilst not being tricky to make at all! It's not too sweet either making it all the more easier to eat another slice....;) 



  1. Mmmmm that looks so delicious !
    Eb x

  2. This looks like my perfect dessert - love anything chocolatey and nutty. Yum! xx