MACADAMIA NUT PIE
When I was young, friends of our family traveled to Hawaii and brought back macadamia nuts. My mom used them in this recipe. It's a tasty twist on traditional pecan pie.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Unroll crust and place in a 9-in. pie plate; flute edge and set aside. In a small bowl, beat the eggs, corn syrup, sugar, butter and vanilla until combined. Stir in the nuts. Pour into crust. , Bake at 325° for 50-55 minutes or until center is set and top is golden brown. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 476 calories, Fat 30g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 264mg sodium, Carbohydrate 52g carbohydrate (40g sugars, Fiber 2g fiber), Protein 5g protein.
PINEAPPLE MACADAMIA NUT MERINGUE PIES
There's something inherently festive about these tiny pies, packed full of sunny pineapple and capped with airy meringue. And since they're portable, guests can nibble while conversing.
Provided by Gina Marie Miraglia Eriquez
Categories Food Processor Mixer Dairy Egg Fruit Nut Dessert Bake Vegetarian Pineapple Macadamia Nut Summer Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 miniature pies
Number Of Ingredients 18
Steps:
- Make pastry:
- Put oven rack in middle position and preheat oven to 375°F. Toast nuts in 1 layer in a shallow baking pan in oven, stirring once or twice, until golden, about 5 minutes. Cool completely in pan on a rack. Coarsely chop 1/4 cup nuts and set aside.
- Pulse flour, sugar, salt, and remaining 1/2 cup nuts in a food processor until nuts are finely chopped, then add butter and pulse until mixture resembles coarse meal. Add egg and process until dough begins to come together into a ball but is still crumbly. Form dough into a ball with your hands. Press about 1 tablespoon dough evenly over bottom and up side of each pie plate. Chill shells until firm, about 30 minutes.
- Lightly prick bottoms and sides of chilled pie shells all over with a fork.
- Bake until edges are golden and bottoms are pale golden, 12 to 15 minutes.
- Cool completely in pans on racks. Loosen edges of shells carefully with offset spatula, then carefully remove shells from pans and transfer to a shallow baking pan. Sprinkle chopped nuts into bottoms of shells. Leave oven on.
- Make filling:
- Simmer butter, pineapple, brown sugar, and lemon juice in a 12-inch heavy skillet over moderate heat, stirring occasionally, until most of liquid is evaporated and pineapple is slightly translucent, about 10 minutes.
- Cool slightly, then spoon a heaping tablespoon of filling into each shell.
- Make meringue topping:
- Beat whites with cream of tartar in a large bowl with an electric mixer at high speed until they just hold soft peaks. Gradually beat in sugar and beat until meringue holds stiff, glossy peaks. Spoon about 2 tablespoons meringue over filling of each pie, covering filling completely and sealing meringue to pastry.
- Draw meringue up into small peaks and bake until tops are golden in spots, about 5 minutes.
- Cool pies on racks, about 30 minutes. Serve warm or at room temperature.
MACADAMIA NUT PIE
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the dark corn syrup, sugar, and eggs. Stir in macadamia nuts and melted butter. Pour into pie shell.
- Bake in preheated oven for 50 to 60 minutes, or until filling is set. If necessary, cover edge with foil to prevent overbrowning.
Nutrition Facts : Calories 536.5 calories, Carbohydrate 62 g, Cholesterol 85 mg, Fat 32.3 g, Fiber 2.8 g, Protein 5.6 g, SaturatedFat 8.8 g, Sodium 248.7 mg, Sugar 28.8 g
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!
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8-10 servings.
Number Of Ingredients 15
Steps:
- 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 to 325°. Bake for 55-60 minutes or until center is set. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 422 calories, Fat 24g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 274mg sodium, Carbohydrate 51g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
MACADAMIA NUT PIE
Found this on the internet a few years ago. It is excellent! If you love macadamias and you love pecan pie - then this is for you!
Provided by Color Guard Mom
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine eggs, sugar, corn syrup, mixing well; stir in macadamia nuts, butter and vanilla. Pour filling into pastry shell.
- Bake at 325 degrees F for 50 to 60 minutes or until filling is set. Cool and completely chill before serving.
Nutrition Facts : Calories 664.8, Fat 40.7, SaturatedFat 10.7, Cholesterol 121, Sodium 335.9, Carbohydrate 75.4, Fiber 2.9, Sugar 34.5, Protein 6.7
MACADAMIA NUT CREAM PIE
This recipe is per a board request for this Hawaiian treat. The recipe originates from a recipe from the Residential Services Division Organization: Hawaiian Electric Company
Provided by Steve P.
Categories Pie
Time 40m
Yield 1 Nine inch pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine 1 cup of the milk, 1/4 cup of the sugar, 1/4 cup of the nuts, the salt and the vanilla; scald.
- Mix the remaining 1/3 cup milk with 1 whole egg and cornstarch.
- Thoroughly stir some of hot mixture into egg mixture (adding a small amount first to even out the temperature helps to prevent the egg from scrambling when added to the rest of the hot mixture); return all to saucepan.
- Cook 5 more minutes, stirring constantly, until mixture thickens.
- Cool 1 hour.
- Beat egg whites until soft peaks form; fold carefully into cooled mixture.
- Pour into pie shell; chill.
- Before serving, top with sweetened whipped cream and remaining 1/4 cup nuts.
MACADAMIA NUT CRUST
Provided by Alton Brown
Categories dessert
Time 35m
Yield 1 (9 to 10-inch) pie or cheesecake crust
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine.
- Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.
CHOCOLATE MACADAMIA NUT PIE
Steps:
- To prepare the crust, in a bowl, using an electric mixer on low speed, cream the butter and sugar together. Add the egg yolk, cream, and vanilla and mix well. In another bowl, sift together the flour, cocoa, and salt. Mix the flour mixture with the wet ingredients until incorporated. Press into a square on a piece of plastic wrap, wrap in the plastic, and refrigerate for 1 to 2 hours.
- Remove the dough from the refrigerator, unwrap, and knead on a floured work surface until the dough is pliable. If using a 10-inch fluted tart pan with a removable bottom, roll the dough out to 1/4-inch thick and 12 inches in diameter. Spray the tart pan with vegetable-oil cooking spray. Carefully transfer the dough to the prepared pan and press firmly into the bottom and sides of the pan. Using a rolling pin, press down on the pan edges to trim off the excess dough. If using individual 3-inch tartlet pans with removable bottoms, divide the dough into 8 equal parts. Roll each one out to 1/4 inch thick and 4 inches in diameter. Spray the tartlet pans with vegetable-oil cooking spray. Carefully transfer each dough round to a prepared tartlet pan and press firmly into the bottom and sides of the pans. Using a rolling pin, press down on the edges of the pans to trim off the excess dough. Refrigerate the lined tart or tartlet pans for 20 minutes.
- Preheat the oven to 350 degrees. Line the pastry shells with aluminum foil. Bake the 10-inch tart for 15 minutes, or the tartlets for 10 minutes, until the pastry begins to pull away from the sides of the pan. Remove the shells from the oven and allow to cool before removing the foil. Decrease the oven temperature to 300 degrees.
- To prepare the filling, in a small saucepan, melt the butter over low heat. Stir in the chocolate until completely melted. In a bowl, mix the eggs, sugar, and corn syrup together. Add the chocolate mixture to the egg mixture and mix well. Add the vanilla extract and mix well. Fold in the nuts.
- Pour the filling into the prebaked shells. Bake the 1-inch tart for about 1 hour and 20 minutes, or the tartlets for 35 to 40 minutes, untill the filling puffs up in the center but is not cracked. Allow to cool on racks and then refrigerate for 2 hours to make unmolding easier.
- To prepare the whipped cream, combine all the ingredients in a bowl, and whip with an electric mixer on high speed until stiff peaks form.
- To unmold, remove the pan sides and slide the pie or tarts onto a serving plate. Serve the pie at room temperature with the whipped cream and chopped nuts.
- Makes 1 (10-inch) pie or 8 individual tarts.
EASY COCONUT-MACADAMIA NUT PIE
What with its exotic ingredients and beautiful presentation, people may assume this Easy Coconut-Macadamia Nut Pie was a bakery shop purchase.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie.
- Combine sugar and flour in large bowl. Whisk next 5 ingredients in medium bowl until blended. Add to sugar mixture; mix well. Stir in nuts and coconut; pour into crust.
- Bake 40 to 45 min. or until top is puffed and lightly browned. Cool completely.
Nutrition Facts : Calories 580, Fat 35 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 90 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
MACADAMIA NUT PIE
Provided by Roy Yamaguchi
Categories Dairy Egg Nut Dessert Bake Thanksgiving Macadamia Nut Fall Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Whisk sugar, corn syrup, eggs, butter and vanilla in large bowl to blend. Fill pie crust with nuts. Pour sugar mixture over nuts in pie crust. Bake pie until center puffs slightly, about 55 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving.) Serve with vanilla ice cream, if desired.
MAUI MACADAMIA NUT RUM PIE
Make and share this Maui Macadamia Nut Rum Pie recipe from Food.com.
Provided by CandyTX
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- If madadamia nuts are salted, spread on towel and rub to remove as much salt as possible.
- Chop nuts and place in single layer on baking sheet.
- Toast about 5 minutes, or until golden brown. Set aside.
- Combine sugar, gelatin, cornstarch and salt in blender or food processor.
- Add cream cheese and sour cream.
- Whirl, gradually adding milk, and continue blending or processing until smooth.
- Note: If using a food processor, add part of the milk, process and pour part of the mixture into top of a double boiler, then add remainder of milk and process. This will prevent an overflow from too much liquid.
- Place mixture in top of double boiler and cook over gently boiling water until thick and smooth, stirring constantly, about 15 minutes.
- Whisk some of the mixture into egg yolks. Return to pan, whisking as it continues to cook, about 3 minutes.
- Remove top of double boiler and set aside to cool slightly.
- Whip egg whites until stiff peaks form.
- Stir rum into filling mixture and fold in egg whites.
- Chill until thickened but not firm.
- Whip cream until stiff and fold into filing along with half of the toasted nuts.
- Pour into prepared crust and chill at least 2 hours.
- Sprint top with remaining nuts just before serving.
Nutrition Facts : Calories 3664.7, Fat 278.7, SaturatedFat 119.9, Cholesterol 919.2, Sodium 2200, Carbohydrate 227.7, Fiber 10.6, Sugar 111.9, Protein 58.2
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
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 605 calories, Fat 37g fat (14g saturated fat), Cholesterol 111mg cholesterol, Sodium 409mg sodium, Carbohydrate 68g carbohydrate (49g sugars, Fiber 3g fiber), Protein 7g protein.
CHOCOLATE MACADAMIA NUT PIE
Make and share this Chocolate Macadamia Nut Pie recipe from Food.com.
Provided by Ang11002
Categories Pie
Time 1h10m
Yield 1 9inch pie
Number Of Ingredients 9
Steps:
- Preheat to 350F In 1 qt saucepan, combine chocolate and margarine; stir over low heat until smooth and melted.
- Remove from heat.
- Stir in cream& corn syrup until well blended.
- In medium bowl, beat eggs and sugars (white and brown) until well mixed.
- Stir in chocolate mixture and add nuts.
- Pour into pie crust and bake 40 minutes or until knife inserted halfway comes out clean.
- cool and then enjoy.
Nutrition Facts : Calories 3881.9, Fat 270.2, SaturatedFat 93.5, Cholesterol 797.5, Sodium 1762.2, Carbohydrate 376.2, Fiber 24.4, Sugar 194.9, Protein 46.6
MACADAMIA LIME PIE
Provided by Gina Schild
Categories Milk/Cream Citrus Dairy Nut Dessert Bake Lime Macadamia Nut Summer Bon Appétit Miami Florida Peanut Free Soy Free
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Place nuts on cookie sheet and toast until golden brown, stirring several times and watching carefully, about 2 minutes. Remove from oven. Cool completely. Maintain oven temperature. Grind 1/2 cup macadamia nuts in processor. Transfer nuts to medium bowl. Add cookie crumbs, sugar and butter and mix. Press mixture into 9-inch pie pan. Bake until golden brown, about 10 minutes. Cool.
- Place 2 tablespoons lime juice in small bowl. Sprinkle gelatin over and let stand until softened, about 10 minutes. Meanwhile, whisk egg yolks and condensed milk in heavy medium saucepan to blend. Whisk in remaining 1/2 cup lime juice. Stir over medium heat 6 minutes to cook eggs (do not boil). Add softened gelatin and lime peel and stir until gelatin dissolves. Pour filling into prepared crust and refrigerate until filling is set, about 6 hours or overnight.
- Spread whipped cream decoratively over pie. Chop remaining macadamia nuts and sprinkle over cream. Cut into wedges and serve.
MACADAMIA AND COCONUT PIE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
- Beat egg whites and baking powder in a glass or metal bowl until foamy. Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg white mixture will form sharp peaks.
- Fold graham cracker crumbs, 1/2 cup coconut, and 1/2 cup macadamia nuts into egg white mixture; pour into the prepared pie dish.
- Bake in the preheated oven until set, about 30 minutes. Cool completely.
- Spread whipped topping over cooled pie and sprinkle 1/4 cup coconut and 1/4 cup macadamia nuts over whipped topping.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 45.1 g, Fat 19.6 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 9.6 g, Sodium 142.2 mg, Sugar 38 g
COCONUT-MACADAMIA NUT PIE
Make and share this Coconut-Macadamia Nut Pie recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 1h25m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat over 425 degrees.
- Fit piecrust into a 9 inch pieplate according to package directions; fold edges under and crimp. Freeze 15 minutes.
- Bake 6 -8 minutes or until golden; cool on a wire rack.
- Whisk together sugar and next 5 ingredients; stir in nuts and coconut.
- Pour into prepared piecrust.
- Lower oven temperature to 350 degrees and bake 55-60 minutes; cool on wire rack.
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