Zutaten für Irish Cream Chocolate Macadamia Nut Pie
- 2 large eggs
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter
- ½ cup light corn syrup
- ½ cup Irish cream liqueur
- 2 cups semi-sweet chocolate chips
- 1 cup macadamia nuts
- 9 Inch Pie Shells
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Zubereitung von Irish Cream Chocolate Macadamia Nut Pie
- Preheat oven to 300°F (150°C).
- Prepare two 9-inch pie crusts (store-bought or homemade) and place them in pie plates. Set aside.
- In a large mixing bowl, cream together 2 large eggs, 1 ½ cups granulated sugar, ½ teaspoon salt, and ½ cup (1 stick) unsalted butter until light and fluffy.
- Add ½ cup light corn syrup and ½ cup Irish cream liqueur. Mix until well combined.
- Stir in 2 cups semi-sweet chocolate chips and 1 cup macadamia nuts.
- Pour the filling evenly into the prepared pie crusts.
- Bake for 75-90 minutes, or until the filling is set and the top is a deep golden brown. Insert a toothpick into the center; it should come out with moist crumbs attached. If it comes out clean, it's overbaked.
- Let the pies cool completely on a wire rack before serving. For optimal flavor, chill for at least 2 hours before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
117g
Fat
63g
Carbs
17g