Chocolate, Macadamia and Coconut Pie Recipe

Name: Chocolate, Macadamia and Coconut Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsalted macadamia nuts, coarsely chopped; 1 cup sweetened coconut flakes, shredded; 1/3 cup light cream; 1/4 cup light corn syrup; 1/4 cup light brown sugar; 1/4 cup granulated sugar; 2 oz. semisweet chocolate, coarsely chopped; 2 tbsp. butter; 2 eggs; 1/2 tsp. vanilla extract; 1 9-inch chocolate wafer pie crust

Servings: persons

1
1.
2
Preheat oven to 325F.
3
Spread nuts and coconut out on a baking sheet.
4
Bake for 8-10 minutes or until lightly toasted, stirring occasionally.
5
Set aside.
6
2.
7
Meanwhile, in a saucepan, combine cream, corn syrup, brown sugar, sugar, chocolate, and butter.
8
Stir over low heat until the chocolate and butter have melted and the mixture has come to a simmer, about 2 minutes.
9
Remove from heat.
10
3.
11
In a medium bowl, whisk eggs and vanilla until frothy.
12
Slowly whisk the hot chocolate mixture into the eggs.
13
Set aside 1/3 cup of the toasted macadamia-coconut mixture; stir remainder into the chocolate filling.
14
4.
15
Pour the filling into the pie shell.
16
Set the pie on a baking sheet.
17
Bake for 10 minutes, or until pie is beginning to set around the edges.
18
5.
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Sprinkle the reserved macadamia-coconut mixture over the top of the pie and bake for about 20 minutes longer, or until the pie is puffed throughout.
20
Set on a rack to cool.
21
Serve lukewarm or at room temperature.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup unsalted macadamia nuts, coarsely chopped, 1 cup sweetened coconut flakes, shredded, 1/3 cup light cream, 1/4 cup light corn syrup, and more.

Yes, Chocolate, Macadamia and Coconut Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate, Macadamia and Coconut Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions