Ingredients
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CRUST
1 refrigerated pie crust, softened as directed on box
1 ounce bittersweet chocolate, chopped (from 6-oz bar)
1/2 teaspoon vegetable oil
MACADAMIA NUT FILLING
1/4 cup granulated sugar
2 tablespoons light corn syrup
1/3 cup butter or 1/3 cup margarine, softened
1/3 cup whipping cream
1 cup chopped macadamia nuts
CHOCOLATE FILLING
1 cup powdered sugar
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla
5 ounces bittersweet chocolate, melted (from 6-oz bar)
1 1/2 cups whipping cream
TOPPING
1/2 cup whipping cream
1 tablespoon powdered sugar
1/4 teaspoon vanilla
GARNISH
1/3 cup toasted macadamia nuts, coarsely chopped (optional)
Preparation
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Heat oven to 450\u00b0F & 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.*
*(To toast macadamia nuts, heat oven to 350\u00b0F Spread macadamia nuts in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown).
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