Marshall Islands Macadamia Nut Pie
Yield
servingsPrep
45 minCook
45 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
macadamia nuts
coarsely chopped |
*
|
| ⅓ | cup |
coconut
shredded |
*
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 4 | large |
eggs
|
|
| 1 | cup |
light corn syrup
|
|
| ½ | cup |
sugar
white |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
heavy whipping cream
|
|
| 3 | tablespoons |
cream of coconut
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
macadamia nuts
coarsely chopped |
*
|
| 79 | ml |
coconut
shredded |
*
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 4 | large |
eggs
|
|
| 237 | ml |
light corn syrup
|
|
| 118 | ml |
sugar
white |
|
| 7.5 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
heavy whipping cream
|
|
| 45 | ml |
cream of coconut
|
* |
Directions
Preheat oven to 350℉ (180℃) F (175 degrees C).
Press coconut into bottom and sides of unbaked pie shell.
If macadamia nuts are salted, place in colander and rinse with hot water.
Drain well; dry thoroughly with paper towel.
Combine eggs, corn syrup, sugar, vanilla, and salt in large bowl and mix well.
Fold in macadamia nuts. Pour into pie shell.
Bake for 15 minutes.
Reduce oven temperature to 325℉ (160℃) (165 degrees C), and continue baking until top is brown and filling is set; this will take about 30 more minutes.
Let pie cool.
To make Topping: Whip cream to soft peaks.
Then fold cream of coconut into whipped cream.
Slice pie into wedges and serve, passing coconut cream separately.
Makes 1 to 9 inch pie
