Pineapple Macadamia Nut Pie
Indulge in a slice of tropical paradise with this Pineapple Macadamia Nut Pie, a luscious dessert that blends the tangy sweetness of crushed pineapple with the rich, buttery crunch of macadamia nuts. Nestled in a flaky pie crust and infused with hints of vanilla and caramel-like brown sugar, the creamy, custard-like filling bakes to golden perfection. A touch of optional shredded coconut and whipped cream takes this tropical treat to the next level. Ready in just 15 minutes of prep time and perfect for serving chilled or at room temperature, this crowd-pleasing pie shines as a refreshing finish to your next dinner party or summer gathering.
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Recipe Information
Ingredients
- 1 9-inch crust Pre-made or homemade pie crust
- 1 cup Crushed pineapple (canned, with juice)
- 0.75 cup Granulated sugar
- 0.25 cup Light brown sugar
- 3 tablespoons Cornstarch
- 2 large Eggs
- 0.25 cup Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 0.75 cup Macadamia nuts (coarsely chopped)
- 0.25 cup Sweetened shredded coconut (optional for garnish)
- Whipped cream (optional for serving)
Instructions
Preheat your oven to 350°F (175°C) and place the rack in the center position.
Press the pre-made or homemade pie crust into a 9-inch pie dish. If using homemade dough, crimp or flute the edges as desired.
In a medium saucepan, combine the crushed pineapple (with juice), granulated sugar, light brown sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and turns glossy (about 5–7 minutes). Remove from heat and let cool slightly.
In a large mixing bowl, whisk the eggs until well beaten. Stir in the melted butter and vanilla extract until fully combined.
Gradually add the slightly cooled pineapple mixture to the egg mixture, stirring constantly to avoid cooking the eggs.
Fold in the macadamia nuts, ensuring they are evenly distributed throughout the filling.
Pour the filling into the prepared pie crust, spreading it evenly with a spatula.
Bake the pie in the preheated oven for 40–45 minutes, or until the filling is set and the top is golden brown. If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie crust shield.
Remove the pie from the oven and allow it to cool to room temperature on a wire rack. Once cooled, refrigerate for at least 2 hours to allow the filling to fully set.
Before serving, optionally garnish with shredded coconut and dollops of whipped cream for an extra touch of tropical decadence.
Slice and serve chilled or at room temperature. Enjoy your Pineapple Macadamia Nut Pie!
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 113 mg | 5% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 31.5 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 135 mg | 3% | |
*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.
