2 c Macadamia nuts
1 Pie crust; (10-inch)
1 c Shredded coconut flakes
4 Eggs
1/2 c Sugar
1/2 c Light brown sugar; (packed)
1 c Light corn syrup
1/2 ts Pure vanilla extract
1/8 ts Salt
4 tb Butter; melted
1 tb Flour
8 Scoops vanilla ice cream
Preheat the oven to 375 degrees F. Place the nuts on a baking sheet and
toast until golden, about 8 to 10 minutes. Remove from the oven and cool
completely. Using a sharp knife, roughly chop the nuts. Line a 10-inch tart
pan with pastry. Sprinkle the nuts and coconut over the pastry. In a mixing
bowl, beat the eggs. Combine the sugar, brown sugar, corn syrup, vanilla,
salt, butter and flour. Mix well. Pour the mixture over the macadamia nuts
and coconut. Place in the oven on sheet tray and bake for about 45 to 50
minutes, or until the filling sets. Remove from the oven and cool
completely. Serve each piece of pie with a scoop of ice cream.
Yield: 8 servings
Recipe Courtesy Emeril Lagasse 1999
Yields
1 servings