Nice alternative to Southern pecan pie; very rich and buttery. Even better with homemade whipped cream on the side!

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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).

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  • In a large bowl, mix together the dark corn syrup, sugar, and eggs. Stir in macadamia nuts and melted butter. Pour into pie shell.

  • Bake in preheated oven for 50 to 60 minutes, or until filling is set. If necessary, cover edge with foil to prevent overbrowning.

Nutrition Facts

536.5 calories; protein 5.6g 11% DV; carbohydrates 62g 20% DV; fat 32.3g 50% DV; cholesterol 85mg 28% DV; sodium 248.7mg 10% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/12/2003
The (syrup? custard?) filling is very similar to the one of a pecan pie. Yet I omitted chopping macadamia and munching on a whole round nut was a nice contrast with the sweet corn syrup filling. May try it with hazelnut to make this pie cheaper. Read More
(6)

Most helpful critical review

Rating: 3 stars
09/30/2012
It tastes fine but then again this is simply a pecan pie made with macadamia nuts so if you like traditional pecan pies made with corn syrup (I prefer pecan pies with caramel filling rather than corn syrup but that's just me) you like macadamia nuts and you like eating pies then you'll definitely be happy with this recipe. The reason I'm giving it only 3 stars is primarily because of its appearance. It's unquestionably the ugliest looking pie I've ever made. The flotilla of whole beige macadamias suspended in a crisp filling of dark corn syrup is visually unappealing. The macadamias really stand out with their light color and make the pie look unfinished or undercooked even though it's not. The dark skin of pecans lends a great deal more appeal than light-colored nuts at least with this recipe. There's a reason I was only able to find 2 or 3 recipes for macadamia pies and like 200-300 recipes for pecan pies. It's because macadamias don't look good and don't really taste all that great in pies. They're meant to be covered in chocolate or eaten plain right out of the jar. They're not the type of nut you put in a pie because of the aesthetic reasons I mentioned and because the sweet filling just doesn't compliment the subtle understated taste of the macadamia nut it overwhelms it. Don't take my word for it though. If you are set on baking a macadamia pie for whatever reason try it! It's a very easy recipe with a short prep time so you've got nothing to lose. Read More
(1)
13 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
09/11/2003
The (syrup? custard?) filling is very similar to the one of a pecan pie. Yet I omitted chopping macadamia and munching on a whole round nut was a nice contrast with the sweet corn syrup filling. May try it with hazelnut to make this pie cheaper. Read More
(6)
Rating: 5 stars
03/31/2006
Very good and easy to make. Rich like pecan pie. I actually liked it better than pecan pie because I love macadamia nuts. Read More
(5)
Rating: 4 stars
05/19/2003
Recipe very quick and simple to make perfect when pressed for time!! When served warm this pie didn't do too much for me--just didn't "grab" my tastebuds. When served cold it's wonderful! Read More
(4)
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Rating: 5 stars
08/15/2003
This pie was SOOOO good. I like pecan pie but LOVE this. I doubled the recipe and we still fought over the last piece. Read More
(2)
Rating: 5 stars
12/02/2002
Our guests enjoyed this pie so much that they didn't touch the Pecan Pie I normally make. This recipe will be a new Thanksgiving tradition in our house. Read More
(2)
Rating: 5 stars
10/11/2010
Awesome. My mom a southerner used to make this when I was a kid growing up in Hawai'i. Macadamia nuts particularly broken ones were cheaper than pecans. We all liked this better. Good for you STORMY and thanks! Read More
(2)
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Rating: 3 stars
09/30/2012
It tastes fine but then again this is simply a pecan pie made with macadamia nuts so if you like traditional pecan pies made with corn syrup (I prefer pecan pies with caramel filling rather than corn syrup but that's just me) you like macadamia nuts and you like eating pies then you'll definitely be happy with this recipe. The reason I'm giving it only 3 stars is primarily because of its appearance. It's unquestionably the ugliest looking pie I've ever made. The flotilla of whole beige macadamias suspended in a crisp filling of dark corn syrup is visually unappealing. The macadamias really stand out with their light color and make the pie look unfinished or undercooked even though it's not. The dark skin of pecans lends a great deal more appeal than light-colored nuts at least with this recipe. There's a reason I was only able to find 2 or 3 recipes for macadamia pies and like 200-300 recipes for pecan pies. It's because macadamias don't look good and don't really taste all that great in pies. They're meant to be covered in chocolate or eaten plain right out of the jar. They're not the type of nut you put in a pie because of the aesthetic reasons I mentioned and because the sweet filling just doesn't compliment the subtle understated taste of the macadamia nut it overwhelms it. Don't take my word for it though. If you are set on baking a macadamia pie for whatever reason try it! It's a very easy recipe with a short prep time so you've got nothing to lose. Read More
(1)
Rating: 5 stars
04/17/2017
Used to pie crusts to cover a 1/4 sheet pan and baked till golden brown. Easier eating since I cut them in squares. Read More
(1)
Rating: 5 stars
08/23/2015
I love this pie rich and taste Read More