Macadamia Nut Pie with Coconut

Here I am again to sing the praises of Foolproof Pie Crust that I saw over on Chickens In The Road a while back. Honestly, I was the worlds worst pie crust maker until I found this recipe. I love it, it tastes great and it is so easy I would feel comfortable telling a first time pie maker that you really can't mess it up!

I had a pie like this a couple years ago at a Christmas celebration at my parents house. One of my Grandmothers made it and it was fabulous. So, I took it and added a little something to it.

I use the recipe out of my favorite cookbook for pecan pie and switched out the pecans for macadamia nuts. The addition of coconut adds a sweetness that is very very good with the nuts.

Recipe:

Adapted from Betty Crocker's New Cookbook

Pastry for 9 inch pie (I used 1/4 of the Foolproof Pie crust recipe)

2/3 cup sugar

1/3 cup butter, melted

1 cup light corn syrup

1/2 teaspoon salt

3 eggs

1 cup macadamia nuts

2/3 cup shredded coconut

Melt the butter in a small saucepan. While you are waiting on that roll out your pie crust and put it into your pan. Crimp the edges however you choose.

When the butter is melted, add the rest of the ingredients right to the saucepan, no need to dirty another dish after all! Pour it into your waiting pie shell and put it on the bottom rack of a 375 degree oven.

Bake it for about 45 minutes or until the edges are pretty set and the nuts are starting to turn brown. Let cool completely.

I made some Pineapple rum whipped cream to go along with this by adding 1 Tablespoon of pineapple rum to a pint of heavy whipping cream. I mixed it together for about a minute then added 1/4 cup powdered sugar and beat it until the cream thickened up to my liking.

This was VERY good and such a nice change from a plain pecan pie. The addition of the pineapple rum whipping cream almost gave it a pina colada flavor. It's a keeper for sure!