Tchoup Chop Macadamia Nut Pie with Nocella Whipped Cream

ingredients

1
Preheat the oven to 425 degrees F.
2
On a lightly floured surface, roll out the dough to a circle about 12-inches in diameter. Transfer to a 10-inch pie pan, trim any excess, and decoratively flute the edges. Refrigerate until ready to use.
3
In a large bowl, beat the eggs. Add the remaining ingredients and whisk to combine.
4
Evenly spread the nuts across the bottom of the pie shell. Pour the filling over the nuts and place in the preheated oven. Lower the temperature to 325 degrees F and bake for 30 minutes. Turn the pie one-half turn and bake until set and golden, 10 to 15 minutes.
5
Place on a wire rack to cool completely.
6
Slice and serve with ice cream on the side and whipped cream on top.
7
For the crust: Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
8
For the cream: Whip the cream to soft peaks. Slowly drizzle in the Nocello and whip to firm peaks.