Coconut Macadamia Nut Cream Pie.
By Gary Solomon
The exotic flavor of macadamia nuts combined with tropical coconut will
leave you wishing you were in Hawaii right now!
Just close your eyes and imagine hearing surf gently crashing against
beautiful white sand beaches. Rocking in a hammock listening to soft
relaxing music.
See a beautifully tanned muscular native boy paddling a ceremonial canoe
across a calm sea. A native girl is wearing coconut shells while fanning
you with a banana leaf. Woken from your slumber, it is time for the
luau.
You drink and dine on roasted pork barbecued underground for days. Its
soft sweet flesh and tangy marinade are delicious. The hostess now comes
to the table with a special treat. It is a sinfully rich Coconut
Macadamia Nut Cream Pie. This is the climax to a perfectly lovely and
restful day!
Ingredients For
Filling:
Pie Shell-9 inch, deep.
Eggs-7 lightly beaten.
Coconut-1 1/2 cups flaked sweetened coconut.
Honey- 3/4 cup.
Butter- 3/4 cup melted, cooled slightly.
Sugar- 3/4 cup.
Pure Vanilla Extract- 1/2 teaspoon.
Macadamia Nuts-1 1/2 cups.
Ingredients For
Topping:
Heavy Whipping Cream- 1 cup.
Pure Vanilla Extract- 1/2 teaspoon.
Sugar-2 tablespoons.
Instructions: Prick
the unbaked pie shell with a fork all over. Set aside. In a large
mixing bowl combine the eggs, honey, butter, vanilla and sugar until
batter is smooth. Spread the coconut evenly over the bottom of the pie
shell. Pour the egg mixture over the coconut. Sprinkle the macadamia
nuts over the filling. Bake for 50-60 minutes in a preheated
325F. oven. Cool completely.
Whip the heavy cream, sugar and vanilla until peaks form. Serve pie
slices with a large dollop of fresh whipped cream sprinkled with a
little toasted coconut.
Submitted by Gary
Solomon. Gary is the owner of The Kitchen Cupboard. One of the
Kitchen Cupboard's specialties are their delicious cookies and rugelach.
Visit
Delicious Cookies to see for yourself! Online ordering is
available. Or email Gary
for further information.
