Picture swirling peaks of fluffy white chocolate mousse cradled in a cookie crust and crowned with bits of macadamia nuts. No, it’s not a dream; it’s my White Chocolate Macadamia Mini Pies.
I love me me some White Chocolate Macadamia Nut Cookies. That may be my favorite cookie flavor. Naturally, I took it upon myself to morph those tasty cookies into pie form. But not just any pie; mini pie, because I don’t want to have to share with anybody. I want this baby all to myself.
These personal pies start with a cookie crust. Literally. It’s the cookie dough from my favorite White Chocolate Macadamia Nut cookies pressed into a mini pan like a crust and baked. The only change I make is to cut down on some of the sugar and omit the white chocolate chips.
You see, instead of studding the crust with white chocolate chips, I fill it with the most incredible, fluffy white chocolate mousse. I think this is what a cloud in Heaven tastes like. Luscious and creamy, with just the right amount of white chocolate flavor, it’s rich yet light at the same time. This mousse will melt in you mouth. I didn’t even need the cookie crust; I could go to town on the filling alone.
When you pair that smooth, soft mousse with the crisp yet chewy crust, you get one heavenly dessert. The saltiness of the nuts perfectly compliments the white chocolate filling, creating the ideal balance of salty and sweet. Best of all, these babies look impressive, but are surprisingly easy to make. You can divided the steps into a two-day process and make your life easier.
If you’re a fan of the classic white chocolate macadamia cookie, then you’re going to love these delicious little pies. Soft, chewy crust meets fluffy mousse. Salty meets sweet. Nuts meet chocolate. It’s a union of deliciousness in more ways than one.
A Few Tips Before You Get Cooking:
- This makes more filling than necessary, so you have two options: freeze the rest until you feel like making another batch of cookie crusts to fill or eat it plain!
- Use the best quality white chocolate you can. DO NOT use white chocolate morsels. They will not melt properly!
- These are best the second day because the mousse filling makes the crust soften.
White Chocolate Macadamia Mini Pies
By The Smart Cookie Cook
Yield: 6 mini pies
For the cookie crust:
Adapted from Baking Illustrated
- 2 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
- 1 cup packed light brown sugar, not dark
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup chopped macadamia nuts
For the white chocolate mousse:
- 1 package vanilla instant pudding mix (NOT cook and serve)
- 3 4.4-oz. white chocolate bars, finely chopped (I used Lindt)
- 2 cups heavy cream
Special Equipment: Six 4.5-inch round cake pans or ramekins
1. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
2. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients while beating at low speed just until combined. Stir in the nuts. Chill the dough in the fridge for at least 2 hours before continuing, preferably 6 hours to overnight.
3. Meanwhile, make the filling: cook the pudding according to package directions. Set aside. In a microwave-safe bowl, cook the white chocolate on high in 15 second intervals, stirring in between to avoid scorching. Once the white chocolate is completely melted, immediately stir it into the pudding until well-combined. Allow to chill in fridge for 15 minutes.
4. Meanwhile, in a large bowl with an electric mixer, beat the heavy cream on high until stiff peaks form. Gently fold the whipped cream into the chilled white chocolate filling until well combined. Cover and store in fridge.
5. If you chilled the cookie dough longer than 2 hours, allow to sit at room temperature for a few minutes before continuing. Preheat oven to 325 degrees.
6. Line the bottom of each mini pan with a circle of parchment paper. Do not skip this step or you will never get the crust out! Grab about a 1/4 cup of dough and press it into the bottom of the pan.
7. Gently press the dough down into a thin crust, working it up the sides and forming it to the shape of the pan. Make it as thin as possible or it will puff up and lose its shape while baking. Cut off any excess edges.
8. Bake for 15-20 minutes, or until cookies are puffy and golden brown around the edges. Let cool for 5 minutes on a wire rack then run a knife around the edge to loosen. Turn the pan over and gently let the crust slide out. Discard parchment paper.
9. Once crusts are completely cooled, fill each cookie with a generous amount of white chocolate mousse. You can simply spoon it into the crusts or you can pipe it in. I used a large ziplock bag with the corner snipped off to pipe.
10. Serve immediately or store in fridge until ready to eat. The crusts will soften and the chocolate flavor will intensify as they chill, so they are better the second day.