Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Macadamia nuts

  2. 1 Ten-inch pie crust

  3. 1 cup 93g / 3 1/3oz Shredded coconut flakes

  4. 4 Eggs

  5. 1/2 cup 99g / 3 1/2oz Sugar

  6. 1/2 cup 80g / 2.8oz Light brown sugar - (packed)

  7. 1 cup 328g / 11oz Light corn syrup

  8. 1/2 teaspoon 2 1/2ml Pure vanilla extract

  9. 1/8 teaspoon 0.6ml Salt

  10. 4 tablespoons 60ml Butter - melted

  11. 1 tablespoon 15ml Flour

  12. 8 Vanilla ice cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 375 degrees. Place the nuts on a baking sheet and toast until golden, about 8 to 10 minutes. Remove from the oven and cool completely. Using a sharp knife, roughly chop the nuts. Line a 10-inch tart pan with pastry. Sprinkle the nuts and coconut over the pastry. In a mixing bowl, beat the eggs. Combine the sugar, brown sugar, corn syrup, vanilla, salt, butter and flour. Mix well. Pour the mixture over the macadamia nuts and coconut. Place in the oven on sheet tray and bake for about 45 to 50 minutes, or until the filling sets. Remove from the oven and cool completely. Serve each piece of pie with a scoop of ice cream. This recipe yields 8 servings.


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