Coconut Macadamia Nut Pie |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Sanchez Estate in Marshall, Texas in 1981. Ingredients:
1 refrigerated pie crust |
1 can cream of coconut |
2 boxes cook and serve vanilla pudding mix |
1-3/4 cups milk |
4 ounces macadamia nuts chopped |
1-1/2 cups heavy cream |
2/3 cup shredded coconut toasted |
Directions:
1. Preheat oven to 450 then place piecrust into pie plate and crimp edges.
2. Bake at 450 for 10 minutes the cool completely.
3. Reserve 3 tablespoons of the cream of coconut.
4. In a medium saucepan mix remaining cream of coconut, pudding mix and milk.
5. Cook over medium heat stirring constantly until thick about 18 minutes.
6. Take off heat and stir in half of the nuts then pour filling into cooled crust and chill 2 hours.
7. Whip cream and reserved 3 tablespoons cream of coconut to stiff peaks.
8. Spread over top of pie then top with remaining nuts and coconut and refrigerate overnight.
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