Toasted Coconut White Chocolate Macadamia Nut Pie

Oh my. Have I got a luscious dessert for you today. Toasted Coconut White Chocolate Macadamia Nut Pie. That’s right! Pie with toasted coconut. Pie with White Chocolate Chips. Pie with Macadamia Nuts. Yessiree! This pie is to die for. 🙂

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After I made up my recipe for Toll House Pie, I decided to try a few other concoctions using that basic recipe. I tried White Chocolate Macadamia Nut Pie and over ten other pies in the past few months. Many, like this one, I shipped out to John’s office for treats. I’ve had a ton of excellent feedback on the pies because everyone loved them.

I will say this rich, decadent, glorious pie is one that will have you drooling from the first bite. You may find that you have to cut the pie in smaller pieces because it’s so rich. Even still, if you need a dessert for holiday parties this year, this one should be on your list. I guarantee it will knock everyone’s socks off!

I have to admit, I love eating a good pie. Pie is probably my favorite dessert. I think that’s because that’s what my mom made so often growing up. We had dessert for every dinner meal. (That’s why I have such an unfortunately big sweet tooth). Sometimes there would be cake or cobbler. Sometimes cookies. But more often that not, pie ended up on the menu. Mom usually made fruit pies, but her Chocolate Meringue Pie was always my favorite.

Toasted Coconut White Chocolate Macadamia Nut Pie turned out awesome. I hope you give it a try for your holiday menu. Add a dollop of ice cream and some white chocolate sauce (or not), and you’re good to go. 🙂

Toasted Coconut White Chocolate Macadamia Nut Pie is awesome!

It’s wonderful with or without ice cream.

This is an amazing dessert for holiday or Christmas parties.

Here’s what I did.

I used these ingredients.

Place coconut on a cookie sheet and toast or bake at 350 for about 3 to 5 minutes. Fluff with a fork after the coconut browns slightly. Set aside.

Roll out pie crust.

Fit pie crust into pie dish and flute edges. Set aside.

In a medium-sized mixing bowl beat eggs until frothy. This will take about 3 to 5 minutes.

Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add sugar and brown sugar.

Mix with an electric mixer until smooth.

Add melted and slightly cooled butter.

Mix again with an electric mixer until combined. Be careful of splatters!

Add toasted coconut, macadamia nuts and white chocolate chips. (NOT premiere white baking chips or vanilla chips).

Stir ingredients to combine.

Pour pie filling into prepared pie shell.

Bake at 325 for about an hour or until set.

Cool pie slightly before slicing and serving. Or serve warm with ice cream or whipped topping.

Toasted Coconut White Chocolate Macadamia Nut Pie is ooey, gooey and delicious.

Here’s the recipe.

TOASTED COCONUT WHITE CHOCOLATE MACADAMIA NUT PIE

(My own concoction)

Toasted Coconut White Chocolate Macadamia Nut Pie

Teresa Ambra

Toasted Coconut White Chocolate Macadamia Nut Pie is rich, decadent and irresistible! This spectacular pie is a fabulous dessert for holiday or Christmas parties and menus. If you enjoy chocolate, coconut and macadamia nuts you'll be drooling over every bite. Wow your company with this luscious pie for your next special occasion celebration.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Course Dessert, Pies

Cuisine American

Servings 8

Calories 735 kcal

Ingredients

  

1x2x3x

• 2 large eggs 1 unbaked pie shell
• 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar packed
• 1 cup unsalted butter melted and cooled slightly (2 sticks)
• 6 oz. white chocolate chips (NOT vanilla chips or premiere white baking chips)
• 1 cup chopped macadamia nuts
• 1 cup toasted coconut
• 1 unbaked pie shell

Instructions

 

• Put coconut on small cookie sheet and toast in 350° oven for about 5 minutes or until lightly browned.
• Set aside.
• Reduce heat to 325°.
• In a medium-sized mixing bowl, beat eggs until foamy; this will take 3-5 minutes.
• Beat in flour, sugar and brown sugar until well-blended.
• Blend in the cooled, melted butter.
• Stir in toasted coconut, white chocolate chips and macadamia nuts.
• Pour into pie shell.
• Bake at 325° for 1 hour.
• Serve warm with whipped cream or ice cream.

Notes

NOTE: The melted butter needs to cool sufficiently that the white chocolate chips don’t melt when you stir them into the batter.

NOTE: I toasted the coconut in my toaster oven for almost 5 minutes. Fluff coconut with a fork every few minutes while toasting.

NOTE: This pie requires white chocolate chips, NOT vanilla chips or white premiere baking chips. Those chips have NO cocoa in the ingredients so they are not chocolate. In the Dallas Metroplex, the only stores that carry true white chocolate chips are Kroger (Private Selection) and Trader Joe's.

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 735kcalCarbohydrates: 62gProtein: 5gFat: 53gSaturated Fat: 28gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gCholesterol: 113mgSodium: 180mgPotassium: 212mgFiber: 2gSugar: 40gVitamin A: 850IUVitamin C: 0.3mgCalcium: 40mgIron: 2mg

Keyword coconut, dessert, macadamia nuts, pie, white chocolate chips

Tried this recipe?Let us know how it was!

Toasted Chocolate White Chocolate Macadamia Nut Pie is delicious served with ice cream.

My husband’s office staff raved over this pie!

Are you drooling yet?

You may also enjoy these delicious recipes!

White Chocolate Macadamia Nut Pie

Caramel Pecan Pie

Toll House Pie

Toasted Coconut White Chocolate Macadamia Nut Pie

Teresa Ambra

Toasted Coconut White Chocolate Macadamia Nut Pie is rich, decadent and irresistible! This spectacular pie is a fabulous dessert for holiday or Christmas parties and menus. If you enjoy chocolate, coconut and macadamia nuts you'll be drooling over every bite. Wow your company with this luscious pie for your next special occasion celebration.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Course Dessert, Pies

Cuisine American

Servings 8

Calories 735 kcal

Ingredients

  

1x2x3x

• 2 large eggs 1 unbaked pie shell
• 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar packed
• 1 cup unsalted butter melted and cooled slightly (2 sticks)
• 6 oz. white chocolate chips (NOT vanilla chips or premiere white baking chips)
• 1 cup chopped macadamia nuts
• 1 cup toasted coconut
• 1 unbaked pie shell

Instructions

 

• Put coconut on small cookie sheet and toast in 350° oven for about 5 minutes or until lightly browned.
• Set aside.
• Reduce heat to 325°.
• In a medium-sized mixing bowl, beat eggs until foamy; this will take 3-5 minutes.
• Beat in flour, sugar and brown sugar until well-blended.
• Blend in the cooled, melted butter.
• Stir in toasted coconut, white chocolate chips and macadamia nuts.
• Pour into pie shell.
• Bake at 325° for 1 hour.
• Serve warm with whipped cream or ice cream.

Notes

NOTE: The melted butter needs to cool sufficiently that the white chocolate chips don’t melt when you stir them into the batter.

NOTE: I toasted the coconut in my toaster oven for almost 5 minutes. Fluff coconut with a fork every few minutes while toasting.

NOTE: This pie requires white chocolate chips, NOT vanilla chips or white premiere baking chips. Those chips have NO cocoa in the ingredients so they are not chocolate. In the Dallas Metroplex, the only stores that carry true white chocolate chips are Kroger (Private Selection) and Trader Joe's.

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 735kcalCarbohydrates: 62gProtein: 5gFat: 53gSaturated Fat: 28gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gCholesterol: 113mgSodium: 180mgPotassium: 212mgFiber: 2gSugar: 40gVitamin A: 850IUVitamin C: 0.3mgCalcium: 40mgIron: 2mg

Keyword coconut, dessert, macadamia nuts, pie, white chocolate chips

Tried this recipe?Let us know how it was!