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Coconut Macadamia Nut Pie Recipe

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This recipe for Coconut Macadamia Nut Pie, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alex and Mary Catherine Stofan
Added: Monday, October 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 homemade or refrigerated ready-to-roll pie crust
15 oz. cream of coconut
2 3 oz. boxes cook-and-serve vanilla pudding mix
1 3/4 c. milk
4 oz. macadamia nuts, coarsely chopped
1 1/2 c. heavy cream
2/3 c. shredded coconut, toasted

Directions:
Directions:
Heat oven to 450. Place pie crust in 9-inch pie plate; crimp edges. Bake 10 minutes and cool completely. Reserve 3 tablespoons of cream of coconut. In saucepan, mix remaining cream of coconut, pudding mix and milk. Cook over medium heat, stirring constantly, until mixture comes to full boil and is very thick, 18 minutes. Remove from heat and stir in half of nuts. Pour filling into cooled pie crust; refrigerate 2 hours. Whip cream and reserved cream of coconut to stiff peaks. Spread over top of pie. Top with remaining nuts and toasted coconut. Refrigerate 3 hours or overnight.

 

 

 

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