MACADAMIA NUT PIE
When I was young, friends of our family traveled to Hawaii and brought back macadamia nuts. My mom used them in this recipe. It's a tasty twist on traditional pecan pie.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Unroll crust and place in a 9-in. pie plate; flute edge and set aside. In a small bowl, beat the eggs, corn syrup, sugar, butter and vanilla until combined. Stir in the nuts. Pour into crust. , Bake at 325° for 50-55 minutes or until center is set and top is golden brown. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 476 calories, Fat 30g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 264mg sodium, Carbohydrate 52g carbohydrate (40g sugars, Fiber 2g fiber), Protein 5g protein.
MACADAMIA NUT PIE
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the dark corn syrup, sugar, and eggs. Stir in macadamia nuts and melted butter. Pour into pie shell.
- Bake in preheated oven for 50 to 60 minutes, or until filling is set. If necessary, cover edge with foil to prevent overbrowning.
Nutrition Facts : Calories 536.5 calories, Carbohydrate 62 g, Cholesterol 85 mg, Fat 32.3 g, Fiber 2.8 g, Protein 5.6 g, SaturatedFat 8.8 g, Sodium 248.7 mg, Sugar 28.8 g
MACADAMIA NUT PIE
Found this on the internet a few years ago. It is excellent! If you love macadamias and you love pecan pie - then this is for you!
Provided by Color Guard Mom
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine eggs, sugar, corn syrup, mixing well; stir in macadamia nuts, butter and vanilla. Pour filling into pastry shell.
- Bake at 325 degrees F for 50 to 60 minutes or until filling is set. Cool and completely chill before serving.
Nutrition Facts : Calories 664.8, Fat 40.7, SaturatedFat 10.7, Cholesterol 121, Sodium 335.9, Carbohydrate 75.4, Fiber 2.9, Sugar 34.5, Protein 6.7
MACADAMIA NUT PIE
Provided by Roy Yamaguchi
Categories Dairy Egg Nut Dessert Bake Thanksgiving Macadamia Nut Fall Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Whisk sugar, corn syrup, eggs, butter and vanilla in large bowl to blend. Fill pie crust with nuts. Pour sugar mixture over nuts in pie crust. Bake pie until center puffs slightly, about 55 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving.) Serve with vanilla ice cream, if desired.
MACADAMIA LIME PIE
Provided by Gina Schild
Categories Milk/Cream Citrus Dairy Nut Dessert Bake Lime Macadamia Nut Summer Bon Appétit Miami Florida Peanut Free Soy Free
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Place nuts on cookie sheet and toast until golden brown, stirring several times and watching carefully, about 2 minutes. Remove from oven. Cool completely. Maintain oven temperature. Grind 1/2 cup macadamia nuts in processor. Transfer nuts to medium bowl. Add cookie crumbs, sugar and butter and mix. Press mixture into 9-inch pie pan. Bake until golden brown, about 10 minutes. Cool.
- Place 2 tablespoons lime juice in small bowl. Sprinkle gelatin over and let stand until softened, about 10 minutes. Meanwhile, whisk egg yolks and condensed milk in heavy medium saucepan to blend. Whisk in remaining 1/2 cup lime juice. Stir over medium heat 6 minutes to cook eggs (do not boil). Add softened gelatin and lime peel and stir until gelatin dissolves. Pour filling into prepared crust and refrigerate until filling is set, about 6 hours or overnight.
- Spread whipped cream decoratively over pie. Chop remaining macadamia nuts and sprinkle over cream. Cut into wedges and serve.
PINEAPPLE MACADAMIA NUT MERINGUE PIES
There's something inherently festive about these tiny pies, packed full of sunny pineapple and capped with airy meringue. And since they're portable, guests can nibble while conversing.
Provided by Gina Marie Miraglia Eriquez
Categories Food Processor Mixer Dairy Egg Fruit Nut Dessert Bake Vegetarian Pineapple Macadamia Nut Summer Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 miniature pies
Number Of Ingredients 18
Steps:
- Make pastry:
- Put oven rack in middle position and preheat oven to 375°F. Toast nuts in 1 layer in a shallow baking pan in oven, stirring once or twice, until golden, about 5 minutes. Cool completely in pan on a rack. Coarsely chop 1/4 cup nuts and set aside.
- Pulse flour, sugar, salt, and remaining 1/2 cup nuts in a food processor until nuts are finely chopped, then add butter and pulse until mixture resembles coarse meal. Add egg and process until dough begins to come together into a ball but is still crumbly. Form dough into a ball with your hands. Press about 1 tablespoon dough evenly over bottom and up side of each pie plate. Chill shells until firm, about 30 minutes.
- Lightly prick bottoms and sides of chilled pie shells all over with a fork.
- Bake until edges are golden and bottoms are pale golden, 12 to 15 minutes.
- Cool completely in pans on racks. Loosen edges of shells carefully with offset spatula, then carefully remove shells from pans and transfer to a shallow baking pan. Sprinkle chopped nuts into bottoms of shells. Leave oven on.
- Make filling:
- Simmer butter, pineapple, brown sugar, and lemon juice in a 12-inch heavy skillet over moderate heat, stirring occasionally, until most of liquid is evaporated and pineapple is slightly translucent, about 10 minutes.
- Cool slightly, then spoon a heaping tablespoon of filling into each shell.
- Make meringue topping:
- Beat whites with cream of tartar in a large bowl with an electric mixer at high speed until they just hold soft peaks. Gradually beat in sugar and beat until meringue holds stiff, glossy peaks. Spoon about 2 tablespoons meringue over filling of each pie, covering filling completely and sealing meringue to pastry.
- Draw meringue up into small peaks and bake until tops are golden in spots, about 5 minutes.
- Cool pies on racks, about 30 minutes. Serve warm or at room temperature.
MAUI MACADAMIA NUT RUM PIE
Make and share this Maui Macadamia Nut Rum Pie recipe from Food.com.
Provided by CandyTX
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- If madadamia nuts are salted, spread on towel and rub to remove as much salt as possible.
- Chop nuts and place in single layer on baking sheet.
- Toast about 5 minutes, or until golden brown. Set aside.
- Combine sugar, gelatin, cornstarch and salt in blender or food processor.
- Add cream cheese and sour cream.
- Whirl, gradually adding milk, and continue blending or processing until smooth.
- Note: If using a food processor, add part of the milk, process and pour part of the mixture into top of a double boiler, then add remainder of milk and process. This will prevent an overflow from too much liquid.
- Place mixture in top of double boiler and cook over gently boiling water until thick and smooth, stirring constantly, about 15 minutes.
- Whisk some of the mixture into egg yolks. Return to pan, whisking as it continues to cook, about 3 minutes.
- Remove top of double boiler and set aside to cool slightly.
- Whip egg whites until stiff peaks form.
- Stir rum into filling mixture and fold in egg whites.
- Chill until thickened but not firm.
- Whip cream until stiff and fold into filing along with half of the toasted nuts.
- Pour into prepared crust and chill at least 2 hours.
- Sprint top with remaining nuts just before serving.
Nutrition Facts : Calories 3664.7, Fat 278.7, SaturatedFat 119.9, Cholesterol 919.2, Sodium 2200, Carbohydrate 227.7, Fiber 10.6, Sugar 111.9, Protein 58.2
COCONUT-MACADAMIA NUT PIE
Make and share this Coconut-Macadamia Nut Pie recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 1h25m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat over 425 degrees.
- Fit piecrust into a 9 inch pieplate according to package directions; fold edges under and crimp. Freeze 15 minutes.
- Bake 6 -8 minutes or until golden; cool on a wire rack.
- Whisk together sugar and next 5 ingredients; stir in nuts and coconut.
- Pour into prepared piecrust.
- Lower oven temperature to 350 degrees and bake 55-60 minutes; cool on wire rack.
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