Coconut Macadmia Nut Pie


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe

I found this recipe in this months Family Circle. It is from Donna Scott. I wanted a coconut cream pie for dessert on Easter and this one sounded perfect except for the Macadamia nuts, so I decided to just leave them out.


Ingredients You'll Need

1 homemade or refrigerated ready-to-roll piecrust
1 can (15oz.) cream of coconut
2 boxes (3 oz. each) cook and serve vanilla pudding mix
1 3/4 cup milk
1 jar (4 oz) macadamia nuts, coarsely chopped (about 3/4 cup)
1 1/2 cups heavy cream
2/3 cup shredded coconut, toasted


Directions

Heat oven to 450 degrees. Place piecrust into 9-inch pie plate and crimp edges. Bake at 450 degrees for about 10 minutes or until golden brown. Cool completely.


Reserve 3 tablespoons of the cream of coconut. In a medium-size saucepan, mix remaining cream of coconut, pudding mix and milk. Cook over medium heat, stirring constantly, until mixture comes to a full boil and is very thick, about 18 minutes. Take off heat and stir in half of the nuts.


Pour filling into the cooled piecrust and refrigerate for 2 hours.


Whip cream and reserved 3 tablespoons cream of coconut to stiff peaks. Spread over top of pie. Top with remaining nuts and toasted coconut. Refrigerate at least 3 hours or overnight


Questions, Comments & Reviews


Hi lillywah - what a great story. :) Now I have to try this..

This pie has been a hit in my family, and it keeps well in the fridge. Even the extra couple of slices are great within the next day or two.

I'm new here. Just found Bake Space through Google, and I registered because I saw that no one left a comment.

I clipped this recipe from the magazine you mentioned and have made it 3 times! I'm glad that you shared it, because I left my recipe behind while visiting my brother.



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