Golden Macadamia Nut Pie
If you love all things Hawaiian, you’ll love this pie filled with one of the island’s most abundant crops—macadamia nuts. It makes a luscious ending to any meal. —Cathy Evans, Madison, MO
Total TimePrep: 20 min. + cooling Bake: 35 min.
- Pastry for single-crust pie (9 inches)
- 1/2 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 cup light corn syrup
- 3 tablespoons butter
- 3 large eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 1-1/2 cups roasted macadamia nuts (about 8 ounces), coarsely chopped
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge.
- In a large saucepan, mix brown sugar, flour and salt; stir in corn syrup until smooth. Add butter; bring to a boil, stirring constantly. Remove from heat; cool 10 minutes. Stir in eggs and vanilla. Stir in macadamia nuts; pour into crust.
- Bake on a lower oven rack until a knife inserted near the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour.
Test Kitchen tips
Use kitchen scissors to quickly trim crust to ½ in. beyond the edge of the pie plate.
Be patient and let the sugar mixture cool for 10 minutes before adding the eggs—or you might get scrambled eggs in the pie filling!
Like peanuts, macadamia nuts are available roasted, raw and flavored. Look for dry roasted nuts.
Test Kitchen tips