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Coconut Macadamia Nut Pie


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  • 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


Servings 8


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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