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Toasted Coconut White Chocolate Macadamia Nut Pie | Can't Stay Out of the Kitchen | this heavenly #pie is rich, decadent & glorious! Every bite will have you drooling & wanting more. Perfect #dessert for #holiday #baking & parties. #coconut #MacadamiaNuts #chocolate #NewYearsDay #Christmas #HolidayDessert #WhiteChocolateChips#ToastedCoconutWhiteChocolateMacadamiaNutPie

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.
4.63 from 8 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert, Pies
Cuisine American
Servings 8
Calories 752 kcal

Equipment

  • 1 9-inch pie plate
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 nut chopper if nuts are not previously chopped
  • 1 small cookie sheet
  • 1 toaster oven to cook coconut or use regular oven
  • 1 electric mixer
  • measuring cups

Ingredients
  

  • 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 macadamia nuts chopped (measure after chopping)
  • 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 with an electric mixer until foamy; this will take 3-5 minutes.
  • Beat in flour, granulated 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: 752kcalCarbohydrates: 60gProtein: 7gFat: 56gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 112mgSodium: 136mgPotassium: 252mgFiber: 4gSugar: 40gVitamin A: 783IUVitamin C: 0.5mgCalcium: 90mgIron: 2mg
Keyword coconut, dessert, macadamia nuts, pie, white chocolate chips
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