Coconut Macadamia Nut Pie
By á-5953
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Ingredients
- 1 homemade or store piecrust
- 1 can (15 oz) cream of coconut
- 2 boxes (3oz each) cook and serve vanilla pudding mix
- 1 3/4 cup milk
- 1 jar (4 oz) macadamia nuts, coarsely chopped (about 3/4 cup)
- 1 1/2 cups heavy cream
- 2/3 cup shredded coconut, toasted
Details
Servings 8
Preparation
Step 1
HEAT oven to 450 degrees. Place piecrust into 9 inch pie pan and crimp edges. Bake at 450 degrees for about 10 minutes or until golden brown. Cool completely
RESERVE 3 T of cream of coconut. In medium saucepan mix remaining cream of coconut, pudding mix and milk. Cook over medium heat, stirring constantly until mixtures comes to a full boil and is very thick, about 18 minutes. Take off heat and stir in half of the nuts.
POUR filling into cooled piecrust and refrigerate for 2 hours
Whip cream and reserved 3 T cream of coconut to stiff peaks. Spread over top of pie. Top with remaining nuts and toasted coconut. Refrigerate at least 3 hours or overnight
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