Macadamia Nut Pie Recipe

Name: Macadamia Nut Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (2 1/2 oz.) jars Macadamia nuts; 1/3 c. flaked coconut; 1 unbaked 9-inch pie shell; 4 large eggs, lightly beaten; 1 c. light corn syrup; 1/2 c. sugar; 1 1/2 tsp. vanilla; 1/4 tsp. salt; 1 1/2 Tbsp. cream of coconut; 1/2 c. whipping cream, whipped

Servings: persons

2 (2 1/2 oz.) jars Macadamia nuts
1/3 c. flaked coconut
1 unbaked 9-inch pie shell
4 large eggs, lightly beaten
1 c. light corn syrup
1/2 c. sugar
1 1/2 tsp. vanilla
1/4 tsp. salt
1 1/2 Tbsp. cream of coconut
1/2 c. whipping cream, whipped

1
Rinse nuts with hot water.
2
Drain and pat dry with paper towels.
3
Coarsely chop nuts; set aside.
4
Press coconut into bottom and up sides of pastry shell; set aside.
5
Combine eggs and next 4 ingredients; stir in nuts.
6
Pour filling into prepared pastry shell.
7
Bake at 350u00b0 for 25 minutes.
8
Reduce oven temperature to 325u00b0 and bake an additional 35 minutes or until set.
9
Fold cream of coconut into whipped cream; serve whipped cream mixture with pie. Yield:
10
One 9-inch pie.

439

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: 2 (2 1/2 oz.) jars Macadamia nuts, 1/3 c. flaked coconut, 1 unbaked 9-inch pie shell, 4 large eggs, lightly beaten, and more.

Yes, 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.

Macadamia Nut Pie

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