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My review
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 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
- 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.
- Fold graham cracker crumbs, 1/2 cup coconut, and 1/2 cup macadamia nuts into egg white mixture; pour into the prepared pie dish.
- Bake in the preheated oven until set, about 30 minutes. Cool completely.
- 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