Coconut-Macadamia Nut Pie

Coconut-Macadamia Nut Pie
Photo by J. Savage Gibson


  • Garnishes: whipped cream, chopped macadamia nuts, toasted flaked coconut
  • ½ (15-ounce) package refrigerated piecrusts
  • ¼ cup whipping cream
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1 cup flaked coconut
  • ¾ cup coarsely chopped macadamia nuts
  • + 3 more ingredients
    • 1 tablespoon butter or margarine, melted
    • 3 large eggs
    • 1 cup light corn syrup

Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Freeze 15 minutes. Bake at 425° for 6 to 8 minutes or until golden; cool on a wire rack. Whisk together sugar and next 5 ingredients; stir in nuts and coconut. Pour into prepared piecrust. Bake at 35...

View full recipe at My Recipes


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