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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Coconut Macadamia Nut Pie Recipe

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This recipe for Coconut Macadamia Nut Pie is from The Richins Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cooked pie crust
1 can (15 ounces) cream of coconut
2 boxes (3 ounces) cook and serve vanilla pudding
1 3/4 cup milk
1 jar (4 ounces) macadamia nuts, coarsely chopped
1 1/2 cups heavy cream
2/3 cup shredded coconut, toasted
Directions:
Directions:
Reserve 3 T. of the cream of coconut. In a medium saucepan, mix remaining cream of coconut, pudding and milk. Cook over medium heat, stirring constantly, until mixture comes to a full boil and is very thick, about 18 minutes. Remove from heat and stir in half of the nuts. Pour filling into the pie crust and refrigerate for 2 hours. Whip cream and reserved 3 T. cream of coconut to stiff peaks. Spread over top of pie. Top with remaining nuts and toasted coconut. Refrigerate at least 3 hours or overnight.

 

 

 

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