Macadamia Pie Recipes

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MACADAMIA NUT PIE



Macadamia Nut Pie image

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

1 sheet refrigerated pie crust
3 large eggs
1 cup dark corn syrup
2/3 cup sugar
2 tablespoons butter, melted
2 teaspoons vanilla extract
2 cups chopped macadamia nuts

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



Macadamia Nut Pie image

Nice alternative to Southern pecan pie; very rich and buttery. Even better with homemade whipped cream on the side!

Provided by STORMYRPR

Categories     Desserts     Pies

Time 1h

Yield 8

Number Of Ingredients 6

1 cup dark corn syrup
⅔ cup white sugar
3 eggs, lightly beaten
1 (6.5 ounce) jar macadamia nuts, coarsely chopped
¼ cup butter, melted
1 (9 inch) unbaked pie shell

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 CREAM PIE



Macadamia Nut Cream Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 16

1 1/4 cups all-purpose flour, plus more for dusting
1/2 cup sweetened shredded coconut
1/2 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons cold vegetable shortening
1 3/4 cups whole milk
1/2 cup salted macadamia nuts, finely chopped
2 large eggs, separated
3/4 cup granulated sugar
1/2 cup cornstarch
1 tablespoon vanilla extract
3 ounces white chocolate, finely chopped
3/4 cup cold heavy cream
1 tablespoon confectioners' sugar
1/4 cup salted macadamia nuts
2 tablespoons sweetened shredded coconut, toasted

Steps:

  • Make the crust: Pulse the flour, coconut and salt in a food processor until the coconut is finely chopped. Add the butter and shortening and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary). Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.
  • Preheat the oven to 375 degrees F. Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork. Refrigerate the crust until firm, about 15 minutes. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
  • Meanwhile, make the filling: Heat 1 1/2 cups milk and the macadamia nuts in a medium saucepan over medium heat (do not boil). Whisk the egg yolks, 1/2 cup sugar, the cornstarch, vanilla and the remaining 1/4 cup milk in a bowl until combined. Gradually whisk half of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture and cook, stirring constantly with a wooden spoon, until the mixture thickens and just begins to boil, 2 to 3 minutes. Remove from the heat and stir in the white chocolate until smooth. Transfer the filling to a large bowl and let cool to room temperature, stirring occasionally, about 30 minutes.
  • Once the filling is cool, bring a few inches of water to a simmer in a medium saucepan. Whisk the egg whites and the remaining 1/4 cup sugar in a large heatproof bowl. Set the bowl over the pan (do not let the bowl touch the water) and whisk until the sugar dissolves and the mixture is warm. Remove the bowl from the pan and beat with a hand mixer until the egg whites are glossy and stiff, about 5 minutes. Fold the beaten egg whites into the filling, then spread in the prepared crust. Cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight.
  • Just before serving, make the whipped cream for topping: Beat the heavy cream and confectioners' sugar with a mixer until medium peaks form. Transfer to a piping bag fitted with a star tip and pipe around the edge of the pie. Top with the macadamia nuts and toasted coconut.

MACADAMIA NUT-BANANA CREAM PIE



Macadamia Nut-Banana Cream Pie image

Give banana cream pie a bit of crunch by using macadamia nuts in both the crust and topping.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 8

Number Of Ingredients 17

1 1/4 cups Gold Medal™ all-purpose flour
1/2 cup macadamia nuts, finely chopped
1/3 cup butter or margarine, softened
2 tablespoons granulated sugar
1/2 teaspoon vanilla
1 egg, beaten
2/3 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
4 egg yolks
2 tablespoons butter or margarine
1 tablespoon vanilla
2 large bananas, sliced
1 cup whipping cream
2 tablespoons powdered or granulated sugar
1/2 cup macadamia nuts, coarsely chopped, toasted*

Steps:

  • In medium bowl, beat all crust ingredients with electric mixer on low speed about 1 minute or just until blended. Press mixture on bottom and up side of ungreased 9-inch glass pie plate; prick mixture with fork. Refrigerate 30 minutes while preparing filling.
  • In 2-quart saucepan, mix 2/3 cup sugar, the cornstarch and salt. In large bowl, beat milk and egg yolks with wire whisk until blended; gradually stir into sugar mixture. Cook over medium-low heat about 15 minutes, stirring constantly, until mixture thickens and boils. Boil 2 minutes, beating constantly with wire whisk; remove from heat. Beat in 2 tablespoons butter and 1 tablespoon vanilla with wire whisk. Press plastic wrap on filling to prevent a tough layer from forming. Cool at room temperature while baking crust.
  • Heat oven to 400°F. Bake crust 16 to 18 minutes or until edge is golden brown. Cool at room temperature 15 minutes. Place banana slices on pie crust. Stir filling well; pour filling over bananas. Press plastic wrap on filling; refrigerate at least 2 hours until thoroughly chilled.
  • In chilled small bowl, beat whipping cream and 2 tablespoons sugar on high speed until soft peaks form; spread over top of pie. Sprinkle with toasted nuts.

Nutrition Facts : Calories 590, Carbohydrate 55 g, Cholesterol 200 mg, Fat 6 1/2, Fiber 3 g, Protein 9 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 32 g, TransFat 1 g

MACADAMIA KEY LIME PIE



Macadamia Key Lime Pie image

I make Key lime pie at least four times a month during summer, it's so refreshing. The shortbread crust adds richness. -Brynn LeMaire, Gueydan, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 10

1 cup crushed shortbread cookies
1/2 cup finely chopped macadamia nuts
1/4 cup sugar
1/3 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/2 cup Key lime juice or lime juice
1 cup heavy whipping cream
1/4 cup coarsely chopped macadamia nuts

Steps:

  • In a small bowl, mix cookie crumbs, macadamia nuts and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate 30 minutes., In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours., In a small bowl, beat cream until soft peaks form; spoon or pipe onto pie. Top with macadamia nuts.

Nutrition Facts : Calories 604 calories, Fat 45g fat (23g saturated fat), Cholesterol 111mg cholesterol, Sodium 297mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 1g fiber), Protein 9g protein.

MACADAMIA NUT PIE



Macadamia Nut Pie image

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

3 eggs, beaten
1/2 cup sugar
1 cup light corn syrup
1 1/2 cups salted macadamia nuts, chopped
3 tablespoons butter, melted
2 teaspoons vanilla
1 unbaked 9 inch pie shell

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

CHOCOLATE MACADAMIA NUT PIE



Chocolate Macadamia Nut Pie image

Provided by Food Network

Categories     dessert

Time 6h45m

Yield 8 servings

Number Of Ingredients 19

3/4 cup unsalted butter, at room temperature
1/2 cup plus 1 teaspoon sugar
1 egg yolk
2 tablespoons plus 1 1/2 teaspoons heavy cream
1/2 teaspoon vanilla extract
2 cups cake flour
1/4 cup cocoa powder
1/4 teaspoon salt
4 tablespoons unsalted butter
2 ounces semisweet chocolate
5 eggs
1 cup sugar
1 1/2 cups dark corn syrup
1 teaspoon vanilla extract
2 1/2 cups halved macadamia nuts
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons chopped macadamia nuts, for garnish

Steps:

  • To prepare the crust, in a bowl, using an electric mixer on low speed, cream the butter and sugar together. Add the egg yolk, cream, and vanilla and mix well. In another bowl, sift together the flour, cocoa, and salt. Mix the flour mixture with the wet ingredients until incorporated. Press into a square on a piece of plastic wrap, wrap in the plastic, and refrigerate for 1 to 2 hours.
  • Remove the dough from the refrigerator, unwrap, and knead on a floured work surface until the dough is pliable. If using a 10-inch fluted tart pan with a removable bottom, roll the dough out to 1/4-inch thick and 12 inches in diameter. Spray the tart pan with vegetable-oil cooking spray. Carefully transfer the dough to the prepared pan and press firmly into the bottom and sides of the pan. Using a rolling pin, press down on the pan edges to trim off the excess dough. If using individual 3-inch tartlet pans with removable bottoms, divide the dough into 8 equal parts. Roll each one out to 1/4 inch thick and 4 inches in diameter. Spray the tartlet pans with vegetable-oil cooking spray. Carefully transfer each dough round to a prepared tartlet pan and press firmly into the bottom and sides of the pans. Using a rolling pin, press down on the edges of the pans to trim off the excess dough. Refrigerate the lined tart or tartlet pans for 20 minutes.
  • Preheat the oven to 350 degrees. Line the pastry shells with aluminum foil. Bake the 10-inch tart for 15 minutes, or the tartlets for 10 minutes, until the pastry begins to pull away from the sides of the pan. Remove the shells from the oven and allow to cool before removing the foil. Decrease the oven temperature to 300 degrees.
  • To prepare the filling, in a small saucepan, melt the butter over low heat. Stir in the chocolate until completely melted. In a bowl, mix the eggs, sugar, and corn syrup together. Add the chocolate mixture to the egg mixture and mix well. Add the vanilla extract and mix well. Fold in the nuts.
  • Pour the filling into the prebaked shells. Bake the 1-inch tart for about 1 hour and 20 minutes, or the tartlets for 35 to 40 minutes, untill the filling puffs up in the center but is not cracked. Allow to cool on racks and then refrigerate for 2 hours to make unmolding easier.
  • To prepare the whipped cream, combine all the ingredients in a bowl, and whip with an electric mixer on high speed until stiff peaks form.
  • To unmold, remove the pan sides and slide the pie or tarts onto a serving plate. Serve the pie at room temperature with the whipped cream and chopped nuts.
  • Makes 1 (10-inch) pie or 8 individual tarts.

MACADAMIA LIME PIE



Macadamia Lime Pie image

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

1 3 1/2-ounce jar roasted macadamia nuts, rinsed, dried
1 cup fine vanilla wafer cookie crumbs (about 26 cookies)
1 tablespoon sugar
1/4 cup (1/2 stick) butter, melted
1/2 cup plus 2 tablespoons fresh lime juice
1 teaspoon unflavored gelatin
3 egg yolks
1 14-ounce can sweetened condensed milk
1 teaspoon grated lime peel
1 cup chilled whipping cream, whipped to stiff peaks

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.

MACADAMIA AND COCONUT PIE



Macadamia and Coconut Pie image

This is a moist, chewy, and very rich pie. My sister-in-law, Judy Albert, brought this recipe back from her tour of duty in Hawaii.

Provided by Patricia Albert Ramirez

Categories     Desserts     Pies

Time 1h50m

Yield 8

Number Of Ingredients 10

3 egg whites
½ teaspoon baking powder
1 cup white sugar
1 teaspoon vanilla extract
1 cup graham cracker crumbs
½ cup flaked coconut
½ cup chopped macadamia nuts
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
¼ cup flaked coconut
¼ cup chopped macadamia nuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
  • Beat egg whites and baking powder in a glass or metal bowl until foamy. Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg white mixture will form sharp peaks.
  • Fold graham cracker crumbs, 1/2 cup coconut, and 1/2 cup macadamia nuts into egg white mixture; pour into the prepared pie dish.
  • Bake in the preheated oven until set, about 30 minutes. Cool completely.
  • Spread whipped topping over cooled pie and sprinkle 1/4 cup coconut and 1/4 cup macadamia nuts over whipped topping.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 45.1 g, Fat 19.6 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 9.6 g, Sodium 142.2 mg, Sugar 38 g

MACADAMIA NUT PIE



Macadamia Nut Pie image

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

3/4 cup (packed) golden brown sugar
1/2 cup dark corn syrup
3 large eggs
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 frozen 9-inch deep-dish pie crust
2 cups roasted unsalted macadamia nuts
Vanilla ice cream (optional)

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 NUT CREAM PIE



Macadamia Nut Cream Pie image

This recipe is per a board request for this Hawaiian treat. The recipe originates from a recipe from the Residential Services Division Organization: Hawaiian Electric Company

Provided by Steve P.

Categories     Pie

Time 40m

Yield 1 Nine inch pie, 8 serving(s)

Number Of Ingredients 10

1 1/3 cups milk
3/4 cup sugar
1/2 cup chopped macadamia nuts
1 dash salt
1 teaspoon vanilla
1 whole egg
5 teaspoons cornstarch
2 egg whites
1 9-inch baked pie crust
1 cup heavy cream, whipped

Steps:

  • In a saucepan, combine 1 cup of the milk, 1/4 cup of the sugar, 1/4 cup of the nuts, the salt and the vanilla; scald.
  • Mix the remaining 1/3 cup milk with 1 whole egg and cornstarch.
  • Thoroughly stir some of hot mixture into egg mixture (adding a small amount first to even out the temperature helps to prevent the egg from scrambling when added to the rest of the hot mixture); return all to saucepan.
  • Cook 5 more minutes, stirring constantly, until mixture thickens.
  • Cool 1 hour.
  • Beat egg whites until soft peaks form; fold carefully into cooled mixture.
  • Pour into pie shell; chill.
  • Before serving, top with sweetened whipped cream and remaining 1/4 cup nuts.

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CHOCOLATE-COCONUT-MACADAMIA PIE RECIPE | MYRECIPES
Step 1. Preheat oven to 350°. Place coconut on a small baking sheet, and bake 3 minutes or until lightly toasted, stirring once. Let cool to room temperature. Advertisement. Step 2. Combine cooled coconut, flour, sugar, and salt in a food processor; …
From myrecipes.com
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HOW TO MAKE THE BEST HAUPIA PIE WITH MACADAMIA NUT CRUST
2016-09-23 Carefully press dough into 8" pie dish. Place crust into oven and bake until golden brown-approximately 15 mins at 350℉. Set aside to cool completely. While the crust is cooling, create a slurry by dissolving cornstarch into water. Set aside. In a saucepan whisk together the coconut cream, milk, and sugar.
From thefedupfoodie.com
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MACADAMIA NUT PIE RECIPE - HAWAII'S LOCAL BUZZ
2017-12-21 3 eggs. 2/3 cup sugar. 2/3 cup light Karo syrup. 1 cup Vanilla Crunch Macadamia nuts, lightly chopped. I unbaked pie crust. Arrange the chopped nuts evenly on the unbaked pie shell. Mix the remaining ingredients together until combined, and then pour over the nuts. Bake at 300 degrees for 80 minutes, until nicely toasted on top.
From blog.hawaiislocalbuzz.com
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DUKE'S HULA PIE RECIPE (COPYCAT) - FAVORITE FAMILY RECIPES
2018-06-27 Line the bowl with plastic wrap, spray with cooking spray, and scoop ice cream into the bowl. Cover and freeze overnight. Remove ice cream and Oreo crust from freezer. Carefully place the bowl upside-down over the crust and pull at …
From favfamilyrecipes.com
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MACADAMIA CREAM PIE RECIPE | POLYNESIAN CULTURAL CENTER
In a saucepan combine 1 cup of the milk, 1/4 cup of the sugar, 1/4 cup of the nuts, the salt and the vanilla; scald. Mix the remaining 1/3 cup milk with egg and cornstarch. Thoroughly stir some of hot mixture into egg mixture; return all to saucepan. Cook 5 more minutes, stirring constantly, until mixture thickens. Cool 1 hour.
From polynesia.com
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COCONUT CREAM PIE - SUGAR SPUN RUN
2019-04-17 CRUST. Preheat oven to 350F (175C) Place macadamia nuts in a food processor and pulse until finely chopped (or finely chop them with a large knife). Add to a large bowl with graham cracker crumbs and brown sugar and stir to combine. Add melted butter and stir until all crumbs are moistened.
From sugarspunrun.com
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MACADAMIA PIE RECIPE | RECIPELAND
MacAdamia Pie recipe. Ready In: 90 min. Makes servings, 638 calories per serving Ingredients: eggs, sugar, corn syrup, light, macadamia nuts, butter, vanilla extract ...
From recipeland.com
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Top Asked Questions

How do you make a Macadamia Nut Pie?
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.
What can I do with macadamia nuts from Hawaii?
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. 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.
How long to bake macadamia nuts?
Directions 1 Step 1#N#Preheat oven to 350 degrees F (175 degrees C).#N#Advertisement 2 Step 2#N#In a large bowl, mix together the dark corn syrup, sugar, and eggs. Stir in macadamia nuts and melted butter. 3 Step 3#N#Bake in preheated oven for 50 to 60 minutes, or until filling is set. If necessary, cover edge with foil to... More ...
How much milk do you put in a macadamia nut cake?
Meanwhile, make the filling: Heat 1 1/2 cups milk and the macadamia nuts in a medium saucepan over medium heat (do not boil). Whisk the egg yolks, 1/2 cup sugar, the cornstarch, vanilla and the remaining 1/4 cup milk in a bowl until combined.

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