White Chocolate Macadamia Nut Cream Pie

• 2 cups heavy cream
• 4 ounces white chocolate, chopped
• 1 teaspoon almond extract
• 1/2 cup sweetened condensed milk
• 2 cups flour
• 3/4 cup melted butter, cooled
• 1/4 cup cold water
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 3/4 cup macadamia nuts, for crust
• 2 cups heavy cream
• 4 ounces white chocolate, chopped
• 1 teaspoon almond extract
• 1/2 cup sweetened condensed milk
• 4-ounce white chocolate bar, for garnish
• 1 cup macadamia nuts. coarsely chopped, for garnish

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1. NOTE: Start the filling a full day before you plan to serve the pie. It needs to chill overnight. In a medium saucepan over medium heat, bring cream to a gentle simmer.
2. Remove from heat and add 4 ounces chopped white chocolate. Let sit briefly to melt. Add almond extract and whisk until smooth.
3. Transfer to glass bowl, cover and refrigerate overnight.
4. Preheat oven to 400 degrees Fahrenheit.
5. Combine flour, melted butter, cold water, salt and sugar in medium mixing bowl. Stir until dough comes together. Form into a ball.
6. Roll crust out between two sheets of waxed paper to make a 12-inch circle. Peel top layer of waxed paper off crust, turn over and carefully transfer to glass pie plate. Peel remaining waxed paper off crust. Crimp edges and sprinkle edges of pie crust with sugar. Prick bottom of crust with fork and press 3/4 cup macadamia nuts into crust.
7. Bake crust in preheated oven for 15 minutes, until light golden brown and flaky.
8. Let cool completely before filling.
9. Beat chilled filling with electric mixer until stiff peaks form.
10. Fold in sweetened condensed milk until thoroughly combined.
11. Transfer whipped filling into cooled crust.
12. Heat white chocolate bar in microwave for about 15 seconds to warm.
13. Use a vegetable peeler to make chocolate curls.
14. Garnish pie with macadamia nuts and chocolate curls. Chill pie in refrigerator until ready to slice and serve,

Enjoy!