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Marshall Islands Macadamia Nut Pie

 

22

Yield

servings

Prep

45

min

Cook

45

min

Ready

90

min

Trans-fat Free
 

Ingredients

2 cups macadamia nuts
coarsely chopped
*
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
*

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

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 79644% of calories from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 20g 100%
Trans Fat 0g
Cholesterol 293mg 98%
Sodium 498mg 21%
Total Carbohydrate 36g 36%
Dietary Fiber 1g 3%
Sugars g
Protein 18g
Vitamin A 22% Vitamin C 1%
Calcium 8% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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