Cajeta Macadamia Pie

Name: Cajeta Macadamia Pie
Yield: Makes one 9-inch (23-cm) pie
Cuisine: American
Ingredients: 1 bottom crust, crimped (½ recipe any crust type); 1 cup (240 ml) cajeta (canned or homemade; see recipe); 3 eggs; ⅔ cup (145 g) packed light brown sugar; ½ teaspoon vanilla; 1 egg yolk; ½ cup (1 stick/115 g) unsalted butter, melted; 1 cup (135 g) roasted salted macadamia nuts

Preparation info

Makes
one
9 inch pie

Difficulty
Easy

Appears in

Pie for Everyone

By Petra Paredez

Published 2020

About

This pie is unique in taste and texture—a complex cajeta (Mexican goat milk caramel with a hint of cinnamon) is a perfect partner for buttery roasted macadamias. Because of the addition of butter, technically the filling falls somewhere between a custard and a chess pie.

Ingredients

1 cup (240 ml) cajeta (canned or homemade; see recipe)
⅔ cup (

Americas
United States
New York
Pie
Vegetarian

Method

Preheat the oven to 400°F (205°C).

In a blender, combine the cajeta, brown sugar, eggs, egg yolk, and vanilla at a medium speed until smooth. Add the melted butter and blend briefly, until the filling is consistent.

Place the crust on a baking sheet. Place the macadamia