Coconut Macadamia Nut Pie
Indulge in the tropical decadence of Coconut Macadamia Nut Pie, a dessert that combines rich, buttery macadamia nuts with the sweet, nutty aroma of toasted coconut nestled in a golden, flaky pie crust. This recipe delivers a luscious filling made from a blend of light corn syrup, melted butter, and vanilla extract, creating a perfectly sweet and gooey base that's effortlessly balanced by the crunch of roasted macadamias and the chewiness of coconut. Quick to prepare in just 15 minutes with a simple pre-made crust, this dazzling pie is baked to perfection in under an hour, making it an ideal treat for any gathering or special occasion. Serve it chilled or at room temperature, and don't forget to top with a dollop of whipped cream for the ultimate indulgence. Perfect for coconut pie lovers and macadamia nut enthusiasts alike, this dessert promises to transport your taste buds to paradise!
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Recipe Information
Ingredients
- 1 cup unsweetened shredded coconut
- 1 cup macadamia nuts
- 1 piece pre-made pie crust
- 3 large eggs
- 1 cup light corn syrup
- 1 cup granulated sugar
- 3 tablespoons unsalted butter, melted
- 1.5 teaspoons vanilla extract
- 0.25 teaspoons salt
Instructions
Preheat your oven to 350°F (175°C).
Spread the shredded coconut evenly on a baking sheet and toast it in the oven for 5-7 minutes, or until lightly golden and fragrant. Keep an eye on it to prevent burning. Remove and set aside.
Roughly chop the macadamia nuts into smaller pieces and set aside.
Place the pre-made pie crust into a 9-inch pie dish, crimping the edges as desired. Set it aside.
In a large mixing bowl, beat the eggs lightly. Add the light corn syrup, granulated sugar, melted butter, vanilla extract, and salt. Mix until well combined.
Stir the toasted coconut and chopped macadamia nuts into the filling mixture.
Pour the filling into the prepared pie crust, spreading it evenly.
Place the pie dish on a baking sheet to catch any potential drips, then bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly.
Remove the pie from the oven and allow it to cool completely on a wire rack. The filling will continue to set as it cools.
Slice and serve at room temperature or chilled. Optionally, garnish with a dollop of whipped cream for added indulgence.
Nutrition Facts
Calories |
4680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.3 g | 350% | |
| Saturated Fat | 108.1 g | 540% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 2242 mg | 97% | |
| Total Carbohydrate | 551.5 g | 201% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 392.6 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 224 mg | 17% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1341 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
