Pecan pie is a classic around the holidays and is actually the very first recipe I posted on this blog, but after all these years and recipes, it was time to get a little more creative. And when Mauna Loa approached me about their macadamia nut contest, I had my inspiration.
If you are looking for a twist on a holiday classic, a different recipe to make your guests go hmmmm, a show stopping pie that will look great on the table and taste even better, then this Macadamia and Coconut Pie is for you.
It all begins with my favorite pie crust that never fails me. I only used half of a recipe in this pie, which I have provided measurements for below. If you want to make a double crust, go for it and make another pie or roll it out, sprinkle it with sugar, and make pie crust cookies. Major yum.
The filling is super nutty and complex without ever being too sweet. The caramel notes from the toasted nuts and brown sugar play so well with the honey and just a hint of tequila since we are letting this pie whisk us away to the tropics.
Best of all, this pie needs to be made at least a day ahead of time, so it’s one less thing on your plate the day of your party or event.
Wish me luck in the contest and promise me you will try this pie. I know you will love it!
- Make the crust. In a medium bowl, stir together flour and sugar. Cut in the shortening and butter using your fingers or a fork. Slowly add water and mix until the dough comes together when squeezed. Form into a ball and wrap in plastic. Refrigerate at least two hours.
- When ready to make the pie, preheat oven to 375 degrees F. Remove the pie crust from the refrigerator and roll out on a floured surface so that it is large enough to fit in your pie pan and come all the way up the sides. Crimp it however you like and return it to the refrigerator while you make the filling.
- In a large bowl, stir together the sugars, honey, coconut butter, eggs, tequila, and vanilla until well combined. Add in the macadamia nuts and coconut and stir to combine. Pour into the prepared pie shell and bake for 15 minutes. Without opening the oven, reduce the temperature to 350 degrees F and bake for an addition approximately 50 minutes, until the crust is golden brown and the center of the pie jiggles slightly. If the crust gets too brown at any time, tent it with foil.
- Cool the pie at room temperature for about 2 hours, and then refrigerate until cold, preferably overnight. Pie may be stored in an airtight container in the refrigerator for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the refrigerator overnight.
Disclaimer: I was provided with product to enter the contest. #MLRecipeConest