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Coconut-Macadamia Nut Pie

Photo: J. Savage Gibson; Styling: Mary Lyn Hill
Yield 1 (9-inch) pie


  • 1/2 (15-ounce) package refrigerated piecrusts
  • 1 cup sugar
  • 3 large eggs
  • 1 cup light corn syrup
  • 1/4 cup whipping cream
  • 1 tablespoon butter or margarine, melted
  • 1 teaspoon vanilla extract
  • 3/4 cup coarsely chopped macadamia nuts
  • 1 cup flaked coconut
  • Garnishes: whipped cream, chopped macadamia nuts, toasted flaked coconut

How to Make It

  1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Freeze 15 minutes.

  2. Bake at 425° for 6 to 8 minutes or until golden; cool on a wire rack.

  3. Whisk together sugar and next 5 ingredients; stir in nuts and coconut. Pour into prepared piecrust.

  4. Bake at 350° for 55 to 60 minutes; cool on a wire rack. Garnish, if desired.