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Coconut Chocolate Macadamia Nut Pie

This is like the Hawaiian version of pecan pie made with macadamia nuts, coconut and a rich, chocholatey (is that a word?) filling.  Very simple to make!!  This recipe uses a buttery flakey crust, but you can use a store bought crust if you like...but the extra effort is well worth it!


Posted By: A. Honopaa
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Prep Time: 30 | Cook Time: 60 | Ready In: 2+ hours
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Filling:

  • 1/2 cup firmly packed light brown sugar
  • 1/3 cup light corn syrup
  • 2 ounces (4 tbsp / half stick) unsalted butter, melted
  • 3 large eggs
  • 3 tbsp heavy cream, half and half or whole milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • 3/4 cup shredded unsweetened coconut
  • 5 ounces macadamia nuts, toasted, halved or coarsely chopped
  • 3 ounces bittersweet (60-70% cacao) chocolate, finely chopped
  • 2 tbsp unsweetened Dutch-processed cocoa powder
Flaky Pie Dough
  • 8 ounces (2 sticks) unsalted butter, cold
  • 2 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 1/3 cup ice water
  • 1/2 tsp vinegar

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Cooking Process:

pie dough:

Cut the butter into tiny cubes and place in freezer for 15 minutes. Sift flour, sugar and salt into the bowl of a standing mixer. Place bowl of dry ingredients in the freezer for 15 minutes.

Remove butter and mixer bowl with dry ingredients from the freezer. Add the butter to the flour mixture and mix on low for 2-3 minutes until the butter is the size of peas. Combine ice water and vinegar and add to dough. Mix until dough just comes together, about 20 seconds.

Gather dough and divide into 2 disks. Wrap each disk in plastic and chill in refrigerator for 1 hour (and up to 3 days).

Take out one disk of chilled dough. Save the other disk for another use. Roll out the dough to about 1/8 inch thick and about 2 inches larger than the pie pan. Transfer dough carefully to a 9-inch pan. Crimp or flute the edges. Let the pie shell rest in refrigerator for 30 minutes (and up to 1 day) before baking.

Preheat oven to 400F. Partially bake the pie shell by lining with parchment or buttered foil, filling the parchment/foil lined shell with pie weights and baking for 15 minutes at 400F. Carefully remove parchment and pie weights. Continue baking for 5 minutes more until light golden. Set pie shell aside on a baking sheet while you make the filling. Decrease oven temperature to 350F.

pie filling:

n a medium bowl, whisk together the sugar, corn syrup and butter. Whisk in eggs, cream, vanilla, and salt. Stir in coconut, macadamia nuts, chocolate and cocoa powder. Pour filling into your partially baked crust.

Bake pie at 350F until the filling is set on the edges and barely set in the middle, about 40 minutes. Let pie cool for at least 2 hours before serving.

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