More Great Recipes: Pie


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Serves | Prep Time | Cook Time

Why I Love This Recipe

This pie is a variation on traditional Pecan Pie, served originally at the Barba Roja Restaurant in Manuel Antonio, and later at Kiosko Karol’s. I brought it to Osa with me, and it was a big here as well. You can substitute pecans or walnuts for the macadamias.

Ingredients You'll Need

Unbaked Pie Shell
2 tbsp melted butter
3 eggs
½ cup honey
1/3 cup dark corn syrup or molasses
1 tsp vanilla extract
pizca salt
1 ½ cups chopped, toasted macadamia nuts (or pecans)


Prepare pie crust and chill while preparing the filling.

Beat eggs in mixing bowl.

Beat in honey, corn syrup, vanilla and salt.

Add cooled butter and nuts.

Pour into pastry.

Bake for 10 minutes at 400*, then reduce heat to 350* and bake for additional 25 minutes, until set.

Be careful not to let it dry out too much and pull away from the sides. Cool before serving.

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