Easy Coconut-Macadamia Nut Pie Recipe

Name: Easy Coconut-Macadamia Nut Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.); 1 cup packed brown sugar; 2 Tbsp. flour; 4 eggs; 1 cup light corn syrup; 1/2 cup half-and-half; 1/4 cup butter, melted; 1 tsp. vanilla; 1-1/2 cups PLANTERS Macadamias; 1-1/2 cups BAKER'S ANGEL FLAKE Coconut

Servings: persons

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 cup packed brown sugar
2 Tbsp. flour
4 eggs
1 cup light corn syrup
1/2 cup half-and-half
1/4 cup butter, melted
1 tsp. vanilla
1-1/2 cups PLANTERS Macadamias
1-1/2 cups BAKER'S ANGEL FLAKE Coconut

1
Heat oven to 375 degrees F.
2
Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie.
3
Combine sugar and flour in large bowl.
4
Whisk next 5 ingredients in medium bowl until blended.
5
Add to sugar mixture; mix well.
6
Stir in nuts and coconut; pour into crust.
7
Bake 40 to 45 min.
8
or until top is puffed and lightly browned.
9
Cool completely.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.), 1 cup packed brown sugar, 2 Tbsp. flour, 4 eggs, and more.

Yes, Easy Coconut-Macadamia Nut 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.

Easy Coconut-Macadamia Nut Pie

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