Penny's Passion: Let's Make Coconut Macadamia Nut Pie!

Wednesday, January 22, 2020

Let's Make Coconut Macadamia Nut Pie!

It's National Pie Day and that's what I'm thinking out loud about today. I'm here to share with you one of my all-time favorite pie recipes. Years ago I ran across this recipe in a Family Circle magazine. Family Circle had been a popular publication at our house for years and I was extremely sad to see it end this past December after being in business for almost 90 years.

Here's What You Need

1 homemade or refrigerated ready-to-roll piecrust

1 can (15 ounces) cream of coconut

2 boxes (3 ounces each) cook-and-serve vanilla pudding mix

1-3/4 cups milk

4 ounces macadamia nuts, coarsely chopped

1-1/2 cups heavy cream

2/3 cup shredded coconut, toasted

Here's What You Do

Heat oven to 450 degrees F. Place the piecrust into a 9-inch pie plate and crimp the edges. Stick it with a fork a few times. Bake for about 10 minutes or until golden brown. Cool completely.

Reserve 3 tablespoons of the cream of coconut.

In a medium-size saucepan, mix remaining cream of coconut, pudding mix and milk. Cook over medium heat, stirring constantly, until mixture comes to a full boil and is very thick, about 18 minutes. Take off heat and stir in half of the nuts.

Pour filling into the cooled piecrust and refrigerate for 2 hours.

Whip cream and reserved 3 tablespoons cream of coconut to stiff peaks. Spread over top of the pie. Top with remaining nuts and toasted coconut. Refrigerate at least 3 hours or overnight.

The nuts add a nice little crunch to this cream pie. It's going to quickly become one of your family's favorite pies too!