Chocolate-Macadamia Pie

This luscious mocha flavored pie is just as good with pecans as with macadamia nuts, if you'd like to substitute.

Yield: Serves 8


  • 4 eggs, lightly beaten
  • 3/4 cup light corn syrup
  • 1/2 cup brown sugar, packed
  • 1/4 cup butter or margarine, melted
  • 2 teaspoons Kahlua or other coffee-flavored liqueur
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 (7-oz.) jar madamamia nuts
  • 1 unbaked 9" pastry shell
  • Coffee Cream
  • 2 tablespoons Kahula or other coffee flavored liqueur
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • 1/4 cup shaved semi-sweet chocolate


  1. Combine first 6 ingredients in a medium bowl; stir well. Stir in chocolate chips and nuts. Pour into pastry shell; bake at 425° for 10 minutes. Reduce oven temperature to 350° and bake 30 more minutes or unil set. (Cover edges of pastry with strips of aluminum foil to prevent excessive browning, if necessary.)
  2. Cool completely on a wire rack; cover and chill thoroughly.
  3. Coffee Cream: Combine all ingredients in a large bowl; beat at high speed with an electric mixer until stiff peaks form.
  4. To serve, dollop each serving with Coffee Cream and sprinkle with shaved chocolate.
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