Coconut-Macadamia Nut 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

Preparation

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.