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Macadamia and Coconut Pie

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Patricia Albert Ramirez

"This is a moist, chewy, and very rich pie. My sister-in-law, Judy Albert, brought this recipe back from her tour of duty in Hawaii."
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Ingredients

1 h 50 m servings 360 cals
Original recipe yields 8 servings

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
  2. Beat egg whites and baking powder in a glass or metal bowl until foamy. Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg white mixture will form sharp peaks.
  3. Fold graham cracker crumbs, 1/2 cup coconut, and 1/2 cup macadamia nuts into egg white mixture; pour into the prepared pie dish.
  4. Bake in the preheated oven until set, about 30 minutes. Cool completely.
  5. Spread whipped topping over cooled pie and sprinkle 1/4 cup coconut and 1/4 cup macadamia nuts over whipped topping.

Nutrition Facts


Per Serving: 360 calories; 19.6 g fat; 45.1 g carbohydrates; 3.7 g protein; 0 mg cholesterol; 142 mg sodium. Full nutrition

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