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. 🙂
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 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?