Macadamia Nut Pie
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5
2 reviews
Excellent
Macadamia Nut Pie
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Macadamia nut pie is a traditional recipe from the Marshall Islands and a delicious twist on pecan pie, typically served with coconut whipped cream.
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Ingredients
For the dough (amount for 2 pie shells, you can freeze the remaining half)
- 2 cups flour
- 10 tablespoons butter (at room temperature)
- ½ cup icing sugar
- 1 pinch salt
- 1 egg (at room temperature)
For the pie filling
- 3 cups macadamia nuts
- ½ cup coconut grated
- 4 egg
- ½ cup corn syrup
- ¼ cup sugar
- ½ teaspoon vanilla extract
For the coconut-flavored whipped cream
- 1 cup heavy cream
- 3 tablespoons coconut cream
Instructions
- Beat butter, icing sugar and salt. Then add the egg and mix well, and knead with the flour just enough to get a smooth dough.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- Preheat oven at 350F/180C.
- Roll out the dough and line a tart pan or pie mold with the dough. Prick the bottom with a fork.
- Sprinkle coconut on the pastry and press with fingertips to adhere coconut to the bottom and the edges of the dough.
- Mix the eggs and sugar. Then add the corn syrup and vanilla extract and mix again.
- Pour this mixture over the dough and dispose the macadamia nuts.
- Bake for 15 minutes in preheated oven, then 30 minutes after lowering the oven temperature to 310F/160C.
- Let the pie cool completely before unmolding.
- Whip the heavy cream with the coconut cream until stiff.
- Serve the pie accompanied by the cream.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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