By Libbie Summers
Assisted by Candace Brower
Wahini is the Hawaiian word for woman or queen. In my small world, woman and queen are interchangeable. Luckily, in my husband’s world they are as well. This salty, sweet pie is fit for any queen. It’s my go-to pie for the holidays, and no one has ever been disappointed that there wasn’t a pecan pie on the table.
Wahini Pie (from Sweet and Vicious –baking with attitude)
(macadamia nut pie)
Serves 8-10 (it’s rich)
What you need:
1 prepared pie dough for a single crust pie, recipe below
3 large eggs
1⁄2 cup vanilla sugar (sugar that a vanilla been has been steeping in for a few weeks), can substitute regular sugar
1 cup light corn syrup (must be light; don’t even think about using dark)
2 teaspoons vanilla paste, can substitute extract
2 cups salted macadamia nuts, roughly chopped
3 tablespoons butter, melted
Whipped cream (optional)
Preheat the oven to 325° F. Line a baking sheet with foil.
On a lightly floured work surface, roll the dough out to an 11-inch round, about 1⁄8 inch thick. Gently drape the dough into a 9-inch pie pan. (Draping is the key: You don’t want to push the pie dough into the pan; just let it fall naturally). Trim
the dough to create a 1-inch overhang from the edge of the pie pan. (Kitchen shears are the best tool for this.) Turn the edge of the dough under and decoratively crimp (Check out all these cool crimps HERE). Refrigerate while you make the filling.
In a medium mixing bowl, whisk together the eggs, vanilla sugar, corn syrup, and vanilla extract. Stir in the nuts and melted butter. Transfer the pie shell from the refrigerator to the baking sheet. Give the filling another good stir and gently pour it into the pie shell. Bake for 50 to 60 minutes, until set (the filling will be jiggly in the center but firm around the edges). Let cool completely on a wire rack.
Blue Ribbon Pie Dough
yields 1 double crust pie dough
What you need:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
12 tablespoons unsalted butter, cold and cubed
1/4 cup rendered leaf lard, cold (can substitute vegetable shortening)
1/4-1/2 cup ice water
What to do:
In a large mixing bowl, whisk together the flour, salt and sugar. Using two forks or a pastry blender, cut in the butter and lard making sure to leave some chunks of butter (the size of peas) visible.
Stir the water into the flour mixture until a ball is formed. Work quickly and be mindful not to over mix. Form mixture into two equal disks. Cover with plastic wrap and chill for 2 hours. Dough will be a little crumbly. Refrigerate dough for 2 days or freeze for up to 3 months.