2 cups macadamia nuts — coarsely chopped
1/3 cup shredded coconut
1 9 inch unbaked pie shell
4 eggs
1 cup light corn syrup
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup whipping cream
3 tablespoons cream of coconut
Directions: 1 Preheat oven to 350 degrees F (175 degrees C). Press coconut into bottom and sides of unbaked pie shell. If macadamia nuts are salted, place in colander and rinse with hot water. Drain well; dry thoroughly with paper towel. 2 Combine eggs, corn syrup, sugar, vanilla, and salt in large bowl and mix well. Fold in macadamia nuts. Pour into pie shell. 3 Bake for 15 minutes. Reduce oven temperature to 325 degrees F (165 degrees C), and continue baking until top is brown and filling is set; this will take about 30 more minutes. Let pie cool. 4 To make Topping: Whip cream to soft peaks. Then fold cream of coconut into whipped cream. Slice pie into wedges and serve, passing coconut cream separately. Makes 1 – 9 inch pie
Converted by MC_Buster.