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Pecan Macadamia Pie Recipe

Pecan Macadamia Pie Recipe

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!
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling YIELD:8-10 servings


  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 3 to 4 tablespoons cold water
  • 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 or margarine, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 cup coarsely chopped pecans
  • 3/4 cup coarsely chopped macadamia nuts


  • 1. In a 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 sugar, flour, salt and corn syrup; mix well. Add butter and vanilla; mix just until blended. Stir in nuts. Pour into crust. Place in a 350° oven and immediately reduce heat 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.

Nutritional Facts

1 piece: 422 calories, 24g fat (4g saturated fat), 67mg cholesterol, 274mg sodium, 51g carbohydrate (30g sugars, 2g fiber), 5g protein.

Reviews for Pecan Macadamia Pie

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Reviewed Feb. 14, 2011

"This was pretty darn tasty. The nuts had a great toasted flavor. I served it with Almond whipped cream to enhance the nutty taste."

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