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Photo: J. Savage Gibson; Styling: Mary Lyn Hill Photo by: Photo: J. Savage Gibson; Styling: Mary Lyn Hill

Coconut-Macadamia Nut Pie

Southern Living APRIL 1997

  • 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


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.


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Coconut-Macadamia Nut Pie recipe