RECIPE: Macadamia Nut Pie

This Macadamia Nut Pie is oh so good and decadent with a hint of citrus.  It’s a family favorite for holidays and birthdays – serve it warm with a dollop of Hawai`i vanilla ice cream to take your dessert experience over the top!

Makes 1 – 9 inch pie

Ingredients:

Pastry dough (use a butter base)

3/4 stick unsalted butter

1 1/4 cups packed light brown sugar

3/4 cup light corn syrup

2 teaspoon pure vanilla extract

1/2 teaspoon grated orange zest

1/4 teaspoon salt

3 large eggs

2 cups roasted lightly salted macadamia nuts

Directions:

1. Preheat oven to 350°F

2. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then use your fingers or a fork to crimp decoratively. Gently prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze for 10 minutes).

3. Melt butter in a small saucepan over medium heat.

4. Add brown sugar, whisking until smooth.

5. Remove from heat and whisk in corn syrup, vanilla, zest, and salt.

6. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.

7. Put macadamia nuts in pie shell and pour corn syrup mixture evenly over them.

8. Put in oven and bake until filling is set, 50 minutes to 1 hour. Cool completely.

Serve warm with Hawai`i Vanilla ice cream.

This post has been a contribution by Kristin Frost Albrecht on behalf of The Food Basket, Hawai’i Island’s Food Bank.