Ingredients for Pineapple Macadamia Nut Pie
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- Dark Corn Syrup
- 1 cup all-purpose flour
- 1 tablespoon rum extract (optional)
- Crushed Pineapple
- Macadamia Nuts
- 9 Inch Pie Shell
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How to Make Pineapple Macadamia Nut Pie
- Preheat oven to 350°F (175°C). Prepare your 9-inch pie crust (homemade or store-bought).
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 3 large eggs one at a time, mixing well after each addition.
- Stir in ½ cup light corn syrup, 1 teaspoon vanilla extract, 1 tablespoon rum extract (optional), and 1 cup all-purpose flour until just combined.
- Gently fold in 2 cups crushed pineapple (drained well), and 1 cup chopped macadamia nuts.
- Pour the filling into the prepared pie crust.
- Bake for 40-45 minutes, or until the filling is set and lightly golden brown. A knife inserted near the center should come out clean.
- Let the pie cool completely on a wire rack before serving. For best results, chill for at least 2 hours to allow the flavors to meld and the filling to set completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
132g
Fat
52g
Carbs
16g
