Ingredients for Coconut Macadamia Nut Pie
- 1 (9-inch) pie crust
- 1 cup granulated sugar
- 3 large eggs
- 0 Light Corn Syrup
- 0 Whipping Cream
- 0 Butter
- 1/2 teaspoon vanilla extract
- 1 cup macadamia nuts
- 1 cup shredded sweetened coconut
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How to Make Coconut Macadamia Nut Pie
- Preheat oven to 425°F (220°C).
- Carefully place your store-bought or homemade pie crust into a 9-inch pie plate. Trim and crimp the edges according to package directions or your preferred method.
- Freeze the unbaked pie crust for 15 minutes.
- Bake for 6-8 minutes, or until the crust is lightly golden. Remove from oven and cool on a wire rack.
- In a medium bowl, whisk together 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, and 1/2 teaspoon vanilla extract until well combined.
- Stir in 1 cup shredded sweetened coconut, 1 cup macadamia nuts (roughly chopped), and 3 large eggs.
- Gradually whisk in 1 (12-ounce) can of evaporated milk until smooth.
- Pour the filling into the pre-baked pie crust.
- Reduce oven temperature to 350°F (175°C).
- Bake for 55-60 minutes, or until the filling is set and the top is lightly golden brown. Insert a knife or toothpick into the center – it should come out clean.
- Let the pie cool completely on a wire rack before serving. For best results, chill for at least 4 hours or overnight to allow the flavors to meld and the filling to fully set.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
224g
Fat
66g
Carbs
35g
