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Emeril’s Tchoup Chop Macadamia Nut Pie w Ice Cream

Source of Recipe

Recipe courtesy Emeril Lagasse, 2003


List of Ingredients

1 prepared Emeril's Basic Sweet Pie Crust
2 cups macadamia nuts, lighted toasted and chopped
3 large eggs
3/4 cup sugar
3/4 cup light corn syrup
3/4 cup dark corn syrup
2 tablespoons melted butter
1 tablespoon Frangelico, Nocello, or other nut-flavored liqueur
Pinch salt
Emeril's Vanilla Bean Ice Cream, accompaniment
Emeril's Nocello Whipped Cream



Recipe

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.