Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
oz bittersweet chocolate (from 6-oz bar), chopped
1/2
teaspoon vegetable oil
1/4
cup granulated sugar
2
tablespoons light corn syrup
1/3
cup butter or margarine, softened
1/3
cup whipping cream
1
cup chopped macadamia nuts
1
cup powdered sugar
1
package (3 oz) cream cheese, softened
1
teaspoon vanilla
5
oz bittersweet chocolate (from 6-oz bar), melted
1 1/2
cups whipping cream
1/2
cup whipping cream
1
tablespoon powdered sugar
1/4
teaspoon vanilla
1/3
cup toasted macadamia nuts*, coarsely chopped
Preparation
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
In small bowl, microwave 1 oz chocolate and the oil uncovered on High 20 to 30 seconds, stirring every 10 seconds, until melted. Spread in bottom of crust.
In 1-quart saucepan, mix granulated sugar and corn syrup; cook over medium heat 4 to 6 minutes (do not stir). Stir in butter, 1/3 cup whipping cream and 1 cup macadamia nuts. Cook 4 to 5 minutes, stirring frequently, until hot. Carefully spread in crust. Freeze until set, about 20 minutes.
Meanwhile in large bowl, beat 1 cup powdered sugar, the cream cheese and vanilla with electric mixer on high speed until smooth. Add melted chocolate; beat until smooth. Gradually add 1 1/2 cups whipping cream, beating until soft peaks form. Spread chocolate filling over nut filling. Refrigerate until filling is set, 2 to 3 hours.
In medium bowl, beat topping ingredients with electric mixer on high speed until stiff peaks form. Spoon over chocolate filling. Top with toasted macadamia nuts.
