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.
1cupunsalted buttermelted and cooled slightly (2 sticks)
6oz.white chocolate chips(NOT vanilla chips or premiere white baking chips)
1cupchopped macadamia nuts
1cuptoasted coconut
1unbaked 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.