Macadamia Pie
Indulge in the rich, tropical decadence of this Macadamia Pie—a show-stopping dessert that’s as luxurious as it is comforting. With a buttery caramel filling studded with golden macadamia nuts, this pie combines velvety sweetness and nutty crunch in every bite. The luscious caramel is made from a heavenly blend of brown sugar, honey, and cream, then whisked with eggs and vanilla for a silky, custard-like texture. Nestled in a flaky 9-inch pie crust, this treat bakes to golden perfection, with a glossy top and irresistibly aromatic filling. Perfect for holidays, dinner parties, or any occasion that calls for a dessert that wows, this pie pairs beautifully with whipped cream or a scoop of your favorite vanilla ice cream. Whether served slightly chilled or at room temperature, this Macadamia Pie promises to be a crowd-pleasing centerpiece for your dessert table.
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Recipe Information
Ingredients
- 1 9-inch Pie crust (pre-made or homemade)
- 1.5 cups Macadamia nuts
- 0.5 cups Unsalted butter
- 1 cups Brown sugar
- 0.25 cups Granulated sugar
- 0.25 cups Honey
- 0.5 cups Heavy cream
- 3 pieces Large eggs
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie pan and crimp the edges if desired.
Spread the macadamia nuts evenly over the bottom of the pie crust. Set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar, granulated sugar, and honey. Cook and stir continuously until the mixture is fully combined and begins to bubble gently.
Slowly pour in the heavy cream while stirring, then cook for 1-2 minutes more until the caramel mixture thickens slightly. Remove the saucepan from heat and allow the mixture to cool for 5 minutes.
In a separate bowl, whisk together the eggs, vanilla extract, and salt until well blended.
Gradually pour the slightly cooled caramel mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
Carefully pour the caramel-egg mixture over the macadamia nuts in the pie crust, ensuring the nuts are evenly distributed.
Place the pie on the middle rack of the preheated oven and bake for 45-50 minutes, or until the filling is set and slightly puffed. The center should jiggle slightly but not be liquid.
Remove the pie from the oven and allow it to cool completely on a wire rack. This will take about 2 hours and ensures the filling sets properly.
Serve the Macadamia Pie at room temperature or slightly chilled. Optionally, top with whipped cream or vanilla ice cream for an extra indulgent treat.
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 283 mg | 12% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 45.0 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 220 mg | 5% | |
*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.
