Coconut Macadamia Nut Pie

Coconut Macadamia Nut Pie
Coconut Macadamia Nut Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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

Directions

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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