Coconut-Macadamia Nut Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 (15-ounce) package refrigerated piecrusts |
1 cup sugar |
3 large eggs |
1 cup light corn syrup |
1/4 cup whipping cream |
1 tablespoon butter or margarine, melted |
1 teaspoon vanilla extract |
3/4 cup coarsely chopped macadamia nuts |
1 cup flaked coconut |
garnishes: whipped cream, chopped macadamia nuts, toasted flaked coconut |
Directions:
1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Freeze 15 minutes.
2. Bake at 425° for 6 to 8 minutes or until golden; cool on a wire rack.
3. Whisk together sugar and next 5 ingredients; stir in nuts and coconut. Pour into prepared piecrust.
4. Bake at 350° for 55 to 60 minutes; cool on a wire rack. Garnish, if desired.
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