Macadamia Nut Cream Pie
"Originally this recipe came from a Hawaiian Macadamia Nut cookbook. I have tweaked it to my satisfaction and hope that you enjoy it."
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
1 pie
- Serves:
- 6-8
ingredients
- 3 large eggs
- 1 cup sugar
- 1 cup light corn syrup
- 1 tablespoon macadamia nut liqueur
- 1⁄8 teaspoon salt
- 2 cups coarsley chopped macadamia nuts (whole nuts chopped by hand)
- 9 inches deep dish pie crusts, unbaked, with fluted edge
- 1 egg
- 8 ounces heavy whipping cream
directions
- Preheat oven to 375 degrees.
- In a large mixing bowl, beat three eggs well. Add, in a steady stream, sugar, corn syrup, butter, liqueur and salt. Beat thoroughly at high speed. Fold in macadamia nuts with a rubber spatula until well combined.
- Pour mixture into a prepared DEEP DISH pie crust.
- Beat remaining egg in a small bowl, with pastry brush; completely coat fluted edge of pie crust with egg. Bake for 15 minutes. Reduce oven temperature to 350 degrees and bake an additional 20-25 minuets. Top of pie should be a light golden brown in color. Serve warm or cool with lightly sweetened fresh whipped cream.
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RECIPE SUBMITTED BY
<p>I have recently moved from AZ to Wenatchee WA. Life goes on and I am looking forward to making many changes. I like to make use of fresh seafood and produce when available but I really like making homemade soups. My favorite cookbook is an old Betty Crocker that I have had for 30 years, stained and dog-eared but well loved.</p>
