Coconut Macadamia Nut Pie 1 homemade or refrigerated ready-to-roll pie crust 1 can (15 ounces) cream of coconut 2 boxes (3 ounces each) cook-and-serve vanilla pudding mix 1-3/4 cups milk 1 jar (4 ounces) macadamia nuts, coarsely chopped (about 3/4 cup) 1-1/2 cups heavy cream 2/3 cup shredded coconut, toasted
Heat oven to 450 degrees F. Place pie crust into 9-inch pie plate and crimp edges. Bake at 450 degrees F for about 10 minutes or until golden brown. Cool completely. Reserve 3 tablespoons of the cream of coconut. In a medium-size saucepan, mix remaining cream of coconut, pudding mix and milk. Cook over medium heat, stirring constantly, until mixture comes to a full boil and is very thick, about 18 minutes. Take off heat and stir in half of the nuts. Pour filling into the cooled pie crust and refrigerate for 2 hours. Whip cream and reserved 3 tablespoons 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. Servings: 8 servings _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
