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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Originally this recipe came from a Hawaiian Macadamia Nut cookbook. I have tweaked it to my satisfaction and hope that you enjoy it. 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:
1. Preheat oven to 375 degrees.
2. 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.
3. Pour mixture into a prepared DEEP DISH pie crust.
4. 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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