Coconut-Macadamia Nut Pie

Coconut-Macadamia Nut Pie Recipe
Photo: J. Savage Gibson; Styling: Mary Lyn Hill

Recipe from

Southern Living


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


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

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

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

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

April 1997
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