Rating: 4.5 stars 4.6
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Shredded coconut is pressed into an unbaked pie shell and baked. The macadamia nut filling is stirred up, poured into the crust and topped with a luscious coconut whipped cream topping.

Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Press coconut into bottom and sides of unbaked pie shell.

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  • In a large bowl, mix together the eggs, corn syrup, sugar, vanilla, and salt until well blended. Fold in macadamia nuts. Pour into pie shell.

  • Bake for 15 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (165 degrees C), and continue baking until top is brown, and filling is set; this will take about 30 more minutes. Let pie cool.

  • To make Topping: In a chilled bowl, whip cream to soft peaks. Gradually pour in cream of coconut while whipping just until cream of coconut is fully incorporated. Slice pie into wedges and serve, passing coconut cream separately.

Nutrition Facts

699 calories; protein 8g; carbohydrates 65.4g; fat 48.4g; cholesterol 133.8mg; sodium 274.4mg. Full Nutrition
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