Coconut Macadamia Nut Pie
By á-51
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Ingredients
- 1 homemade or refrigerated ready-to-roll pie crust
- 1 can (15 oz) cream of coconut
- 2 boxes (3 oz each) cook and serve vanilla pudding mix
- 1 3/4 cups milk
- 1 jar (4 oz) macadamia nuts, coarsley chopped (about 3/4 cup)
- 1 1/2 cups heavy cream
- 2/3 cup shredded coconut, toasted
Details
Preparation
Step 1
1. Heat oven to 450 degress. Place piecrust into 9 inch pie plate and crimp edges. Bake at 450 degrees for about 10 minutes or until golden brown. Cool completely.
2. Reserve 3 tbs of the cream of cocnut. In a medium size saucepan, mix remaining cream of cococnut, puding mix and milk. Cook over medium heat, stirring constantly until mixture cmes to a full boil and is very thick, about 18 minutes. Take off heat and stir in half of the nuts.
3. Pour filling into the cooled pie crust and refrigerate for 2 hours.
4. Whip cream and reserve 3 tbs 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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