Haute Pie: White Chocolate Raspberry Macadamia Nut

Awhile back, Food & Wine magazine stated, that “pie is the new cupcake.” While I love cupcakes, I couldn’t be more excited about this new exuberance for pie…for obvious reasons. For Haute Pie Week, I decided to make a pie inspired after my favorite cookie – white chocolate macadamia nut.

As a little side note, this is the second pie I made. My first pie was a bit of a fail. When it lay crumbled on a plate in front of my husband, he called it “deconstructed pie.” (And he says he doesn’t pay attention when I watch Top Chef).

The graham cracker and macadamia nut crust gives that cookie texture and the addition of raspberry added tartness to the sweet mousse filling.

Ingredients

6-8 graham crackers
3/4 C macadamia nuts
1/2 stick butter
1/4 C raspberry preserves
1 cup cold 2% milk
1 package (3.3 ounces) instant white chocolate pudding mix
1 envelope unflavored gelatin
3 cups heavy whipping cream, divided
1/4 cup sugar
1/4 teaspoon almond extract

For the crust:

Crush graham crackers and macadamia nuts in food processor. Melt butter in small dish in microwave and add to graham cracker crumbs. Press crumbs into pie dish, pushing it up against the sides. Layer raspberry preserves on top of crust, gently spreading with a rubber spatula. Place pie dish in refrigerator.

For the mousse:

In a large bowl, whisk milk and pudding mix for 2 minutes until thick; set aside. In a small saucepan, sprinkle gelatin over 1/2 cup cream. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat. Allow to cool completely.

In a large bowl, beat remaining cream until it begins to thicken. Gradually add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. Fold in pudding mixture. Refrigerate until slightly firm, about 30 minutes.

Spread mousse on top of crust. Refrigerate for two hours.