Caramelized Pineapple Custard with Macadamia Nut C

Julie Hayashi


Serving: remove from refrigerator 10 to 15 minutes prior to serving to make easier to cut


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  • 1 c
  • 1/2 c
    macadamia nuts
  • 1/3 c
    melted butter
  • 1/4 c
  • 1
    fresh pineapple
  • 1 c
    pineapple juice
  • 8 oz
    cream cheese, softened
  • 14 oz
    sweetened condensed milk
  • 3
    large egg yolks
  • 1 tsp
    vanilla extract
  • 1/2 c
    cold heavy cream
  • 2 Tbsp
    powdered sugar
  • 1/4 c
    chopped macadamia nuts
  • ·
    caramel topping (store bought or homemade)

How to Make Caramelized Pineapple Custard with Macadamia Nut C


  1. Pre-Heat Oven to 300


    1. Peel, core and slice pineapple
    2. Add some butter to a skillet. Add pineapple and brown until golden.
    3. When all the pineapple is browned, place all back into skillet and add sugar. Cook until caramelized
    4. Remove pan from heat and set aside 6 to 8 pieces
  2. Custard

    1. In a large mixing bowl, beat cream cheese until fluffy.
    2. Gradually add pineapple juice and mix until smooth
    3. Add egg yolks, one at a time, thoroughly mixing
    4. Add vanilla and cornstarch, mix thoroughly
    5. Slowly add sweetened condensed milk and mix thoroughly
  3. Assembly

    1. Remove crust from refrigerator
    2. Layer caramelized pineapple on the bottom of the crust. Be sure there is at least 2 layers
    3. Pour custard over the pineapple
    4. Bake at 300 for 40 to 50 minutes or until center of pie is almost set
    5. Layer the remaining pineapple on top of the pie
    6. Cool completely
  4. Topping

    ½ cup cold heavy cream
    2 tbsp. powdered sugar
    ¼ cups chopped macadamia nuts
    Caramel topping (store bought or homemade)

Printable Recipe Card

About Caramelized Pineapple Custard with Macadamia Nut C

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American

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