Now this is a dessert-rich macadamia nuts suspended in a sweet, creamy pie filling and topped with fluffy whipped cream. Serve it with a good hot cup of Kona-blend coffee.
2/3 cup granulated sugar
1 cup light corn syrup
2 cups macadamia nuts, coarsely chopped
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 unbaked 9-inch pie shell
Whipped cream (optional)
2 tablespoons chopped macadamia nuts
Preheat the oven to 325 degrees F.
Beat the eggs with the sugar and corn syrup. Stir in the macadamia nuts. Add the butter and vanilla, and blend well.
Pour the mixture into the pie shell. Bake for 50 minutes, or until the crust is golden and the center is somewhat set. Test by shaking gently. Let cool, then chill.
Garnish with a swirl of whipped cream, if desired, and a sprinkling of chopped macadamia nuts.
Sam Choy's Island Flavors:
Cook Your Way to Paradise with More Than
200 Delicious Recipes From Hawai'i's Master Chef
By Sam Choy
Published by Hyperion
16 pages of color photos
Publication date: April 1999
Recipe Reprinted by permission.
This page created May 1999
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