ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Coconut-Macadamia Nut Pie

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

Ingredients

  • 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.