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

Method

• Preheat the oven to 425 degrees F.
• On a lightly floured surface, roll out the dough to a circle about 12-inches in diameter.
• Transfer to a 10-inch pie pan, trim any excess, and decoratively flute the edges.
• Refrigerate until ready to use.
• In a large bowl, beat the eggs.
• Add the remaining ingredients and whisk to combine.
• Evenly spread the nuts across the bottom of the pie shell.
• Pour the filling over the nuts and place in the preheated oven.
• Lower the temperature to 325 degrees F and bake for 30 minutes.
• Turn the pie one-half turn and bake until set and golden, 10 to 15 minutes.
• Place on a wire rack to cool completely.
• Slice and serve with ice cream on the side and whipped cream on top.
• 8 ounces flour, about 1 1/2 cups plus 2 tablespoons
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 stick cold butter, cut into 1/4-inch pieces
• 2 tablespoons solid vegetable shortening
• 3 tablespoons ice water
• Sift the flour, sugar, and salt into a large bowl.
• Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
• Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
• Add more water as needed to make a smooth dough, being careful not to over mix.
• Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
• Yield: 1 (9 or 10-inch) pie crust
• 1 cup heavy cream
• 3 tablespoons Nocello
• Whip the cream to soft peaks.
• Slowly drizzle in the Nocello and whip to firm peaks.