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This week’s pie is a holiday staple in Hawaii. As pecan is an old southern favorite, Macadamia Nut Pie has been an island treat for more than 100 years. In some ways it’s similar to a pecan pie but the taste is very different and not as sweet. I expected it to be just like pecan pie without pecans. What do I know? It is very simple to make and was best served with sweetened whipped cream flavored with coconut extract.
Coconut-Macadamia Nut Pie
- 1 9-inch unbaked deep dish pie crust homemade or store bought (see notes for recipe)
For the Filling:
- ⅔ cup shredded coconut I used unsweetened but you can try using sweetened because the pie was not very sweet
- 2 cups raw macadamia nuts coarsely chopped
- 4 eggs
- 1 cup light corn syrup
- ½ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
For the Topping:
- 1 cup heavy whipping cream
- 1 teaspoon coconut extract
- 2 tablespoons powdered sugar
- Preheat oven to 350℉. Press the coconut in the bottom and up the sides of the unbaked pie crust. Spread the coarsely chopped macadamia nuts on top of the coconut in the unbaked pie crust. Place the pie crust in the refrigerator while preparing the filling.
- In a medium mixing bowl, lightly whisk the eggs until blended. Add the corn syrup, sugar, vanilla and salt and whisk until blended. Pour the filling over the nuts.
- Bake for 15 minutes at 350℉. Reduce the oven temperature to 325℉ and bake for about 30 minutes or until the top is lightly browned and the filling is set. Cool the pie to room temperature before cutting.
- To make the whipped topping, beat whipping cream at high speed until it starts to thicken. Add the powdered sugar and coconut extract and beat until soft peaks forms. Serve with sweetened cream and additional coconut sprinkled on top.