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Macadamia Pie

Yield one 9" pie
Salted macadamia nuts work fine in this pie. No rinsing is necessary; just pop open the jar, and stir them in.


  • 1 (15-ounce) package refrigerated piecrusts
  • 4 large eggs, lightly beaten
  • 1 cup light corn syrup
  • 1/3 cup sugar
  • 3 tablespoons butter or margarine, melted
  • 1 vanilla bean, split lengthwise
  • 2 (3 1/2-ounce) jars or 1 (7-ounce) jar macadamia nuts
  • 1/2 cup flaked coconut
  • Vanilla ice cream (optional)

How to Make It

  1. Fit 1 piecrust into a 9" pieplate according to package directions. Cut small circles or other desired shapes from remaining piecrust, using small cookie cutters. Arrange cutouts around edge of pieplate, pressing gently; set aside.

  2. Combine eggs and next 3 ingredients in a medium bowl. Scrape vanilla bean seeds into egg mixture; discard vanilla bean pod. Stir mixture well. Stir in macadamia nuts and coconut. Pour filling into prepared piecrust.

  3. Bake at 325° for 40 to 45 minutes or until filling is set. Let cool completely. Serve with small scoops of ice cream, if desired.

Christmas with Southern Living 1996