Cookbook Profile

Macadamia Nut Pie

Makes one 9-inch pie


One of my favorite mainland pies is pecan, not the cheater kind, but real pecan pie with LOTS of pecans! This is in the same tradition. A successful translation!


2 eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup corn syrup
4 tablespoon butter, melted
a few drops vanilla
9-inch unbaked pie shell
3 cups roasted macadamia nuts, chopped

Preheat the oven to 300 degrees. To avoid a soggy pie crust, prebake the shell for 15 to 20 minutes. Set aside to cool. Meanwhile, chop the macadamia nuts to pebble size. Set aside. Beat the eggs. Add the sugars, syrup, butter, and vanilla. Mix well. Add the macadamia nuts and stir until combined. Pour the mixture into the pie shell.

Set the pie on a rimmed cookie sheet and place in the lower third of the oven. Bake for about an hour and 15 minutes, checking it after the first half hour. If it seems to be rising unevenly, your oven may not be totally level. Rotate the pie. Bake until golden. It will be slightly wobbly in the middle but will set once it has cooled. Serve with whipped cream if you like. I like to eat this when it's still warm!


Buy the Book!


Remembering Diamond Head, Remembering Hawai'i
A Cookbook Memoir of Hawai'i and Its Foods
by Shirley Tong Parola and Lisa Parola Gaynier
Diamond Hawaii Press
Published 1999, $19.95/trade paperback
Illustrations by Jill M. Ault
ISBN: 0-9666457-0-7
Recipe reprinted by permission.


Remembering Diamond Head, Remembering Hawai'i



Cookbook Profile Archive


This page created March 2002