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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Salted macadamia nuts work fine in this pie. No rinsing is necessary; just pop open the jar, and stir them in. Ingredients:
1 (15-ounce) package refrigerated piecrusts |
4 large eggs, lightly beaten |
1 cup light corn syrup |
1/3 cup sugar |
3 tablespoons butter or margarine, melted |
1 vanilla bean, split lengthwise |
2 (3 1/2-ounce) jars or 1 (7-ounce) jar macadamia nuts |
1/2 cup flaked coconut |
vanilla ice cream (optional) |
Directions:
1. Fit 1 piecrust into a 9 pieplate according to package directions. Cut small circles or other desired shapes from remaining piecrust, using small cookie cutters. Arrange cutouts around edge of pieplate, pressing gently; set aside.
2. Combine eggs and next 3 ingredients in a medium bowl. Scrape vanilla bean seeds into egg mixture; discard vanilla bean pod. Stir mixture well. Stir in macadamia nuts and coconut. Pour filling into prepared piecrust.
3. Bake at 325° for 40 to 45 minutes or until filling is set. Let cool completely. Serve with small scoops of ice cream, if desired.
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