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servings:

A pie with a crunchy macadamia-nut-and-sugar-cookie crust, a supple pineapple-orange filling, and a cloud of whipped cream dotted with candied macadamia nuts beautifully balances textures.

• 1 1/2 cups macadamia nuts (about 6 ounces)
• 27 store-bought sugar cookies (6 3/4 ounces), such as Pepperidge Farm Bordeaux
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 cup fresh pineapple juice
• 1/2 teaspoon finely grated orange zest, plus 1/4 cup fresh orange juice
• 1 1/2 cups plus 1 tablespoon sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon coarse salt
• 1/2 teaspoon pure vanilla extract
• 4 cups chopped fresh pineapple
• 1 1/2 cups cold heavy cream

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