Coconut-Macadamia Nut Pie

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5 from 1 vote

An island inspired pie, served with sweetened whipped cream flavored with coconut extract.

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: coconut, pie

Servings:

Calories: 723kcal

Author: Tricia

Ingredients

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

Instructions

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.

Notes

Adapted from a recipe on allrecipes.com
Pie Crust Recipe

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition