Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pineapple-Orange Pie with Macadamia Crust and Candied Nuts Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Yield: 1 9-inch A pie with a crunchy macadamia-nut-and-sugar-cookie crust, a supple pineapple-orange filling, and a cloud of whipped cream dotted with candied macadamia nuts beautifully balances textures. Ingredients 1 ½ cups macadamia nuts (about 6 ounces) 27 store-bought sugar cookies (6 ¾ ounces), such as Pepperidge Farm Bordeaux ¼ cup (½ stick) unsalted butter, melted 1 cup fresh pineapple juice ½ teaspoon finely grated orange zest, plus ¼ cup fresh orange juice 1 ½ cups plus 1 tablespoon sugar 3 tablespoons cornstarch ½ teaspoon coarse salt ½ teaspoon pure vanilla extract 4 cups chopped fresh pineapple 1 ½ cups cold heavy cream Directions Preheat oven to 375 degrees. Pulse 3/4 cup macadamia nuts in a food processor until they resemble coarse crumbs; set aside in a small bowl. Pulse cookies in a food processor until they resemble coarse crumbs. Add cookie crumbs and melted butter to nuts; stir to combine. Press mixture into a 9-inch pie plate. Bake until golden, 8 to 10 minutes. Transfer to a wire rack; let cool completely. Put pineapple juice, orange zest and juice, 1/2 cup sugar, cornstarch, salt, 1/4 teaspoon vanilla, and the chopped pineapple into a medium saucepan. Simmer, stirring occasionally, over medium heat until thick and transparent, 5 to 7 minutes. Let cool 5 minutes. Pour into crust. Refrigerate 1 hour (up to overnight). Heat 1 cup sugar and 1/4 cup water in a small saucepan, stirring to dissolve sugar. Cook over medium heat until thickened and golden brown, about 5 minutes. Remove from heat. Stir in remaining 3/4 cup nuts. Spread nuts onto a baking sheet lined with parchment, and let cool completely. Coarsely chop. Beat cream with remaining tablespoon sugar and 1/4 teaspoon vanilla until soft peaks form. Spread whipped cream over pie, and refrigerate 30 minutes. Serve sprinkled with candied nuts. Rate it Print