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Pecan Macadamia Pie

Pecan Macadamia Pie
It's bound to be a blue-ribbon Christmas when I serve this rich, nutty pie— it was a prize-winner at our county fair. Even my husband, who can take or leave sweets, can't resist it!
8-10 ServingsPrep: 25 min. Bake: 55 min. + cooling

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 3 to 4 tablespoons cold water
  • FILLING:
  • 3 eggs
  • 1/2 cup sugar
  • 4-1/2 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup light corn syrup
  • 1 tablespoon butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 cup coarsely chopped pecans
  • 3/4 cup coarsely chopped macadamia nuts

Directions

  • In a large bowl, combine flour, sugar and salt; cut in shortening
  • until crumbly. Gradually add cold water, tossing with a fork until
  • dough begins to cling together. Form into a ball.
  • On a lightly floured surface, roll dough to a 10-in. circle. Place in
  • a 9-in. pie plate and set aside. For filling, beat eggs until
  • blended but not frothy. Add the sugar, flour, salt and corn syrup
  • until well blended. Add butter and vanilla just until blended. Stir
  • in nuts.
  • Pour into crust. Place in a 350° oven and immediately reduce heat
© Taste of Home 2013

2 of 2

Pecan Macadamia Pie (continued)

Directions (continued)

  • to 325°. Bake for 55-60 minutes or until center is set. Cool on
  • a wire rack. Store in the refrigerator. Yield: 8-10 servings.
Nutrition Facts: 1 serving (1 piece) equals 422 calories, 24 g fat (4 g saturated fat), 67 mg cholesterol, 274 mg sodium, 51 g carbohydrate, 2 g fiber, 5 g protein.
© Taste of Home 2013