Makes a 9-inch pie
Crust:
2 cups pastry flour
1/2 teaspoon salt
12 tablespoons cold unsalted butter, cubed
6 tablespoons of ice water
Filling:
3 eggs
3/4 cup sugar
1 cup dark Karo corn syrup
2 tablespoons melted butter
1 teaspoon vanilla
1/4 cup chopped bittersweet chocolate or chocolate chips
1 cup whole macadamia nuts
Whipped cream
Make the pie crust by mixing the flour and salt together and adding the cold, cubed butter. You can use a mixer with a wire whip to break up the butter and flour until the butter is pea-sized. Stop the mixer and add the ice water. Turn the mixer on just enough to bring the dough together. Remove from the bowl and form a ball. Wrap in plastic and let rest in the refrigerator for 1/2 hour.
In a large bowl, lightly beat the eggs and add the sugar, corn syrup, melted butter, vanilla, chocolate, and macadamia nuts. Set aside.
Roll out the pastry slightly bigger than the pie shell. Throw small amounts of flour under the dough as you roll it out to prevent sticking. Place dough in pie shell and pinch edges to form a crust. Fill shell with filling and bake in a preheated, 360-degree oven for 50 minutes. Check doneness of the pie center by jiggling the pie. If the center wiggles, cook an additional 10 minutes. Serve warm with whipped cream.
