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Toasted Coconut Macadamia Cream Pie

Makes: 8 servings
Prep 40 mins Chill 3 hrs Cool 1 hr Bake 15 mins  425 for crust; 350 for meringue
Toasted Coconut Macadamia Cream Pie
Ingredients
  • 1/2 15  ounce package  refrigerated unbaked pie crust (1 crust)
  • 1/3  cup  finely chopped macadamia nuts
  • 3  eggs
  • 2/3  cup  sugar
  • 1/4  cup  cornstarch
  • 1/4  teaspoon  salt
  • 2  cups  milk
  • 3/4  cup  cream of coconut
  • 2  tablespoons  butter
  • 1  cup  flaked coconut, toasted
  • 2 1/2  teaspoons  vanilla
  • 1/4  teaspoon  cream of tartar
  • 1  tablespoon  flaked coconut
  •  Coconut Shards (optional)*
Directions

1. Unfold pie crust; press half of the macadamia nuts into dough. Transfer to pie plate.; flute edges and back according to package directions; cool. Set aside.

2. Separate egg yolks from whites; set whites aside for meringue. For filling, in a medium saucepan combine 1/3 cup of the sugar, the cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. In a small bowl beat egg yolks slightly. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in butter. Stir in the 1 cup toasted coconut and 2 teaspoons of the vanilla. Keep filling warm; prepare meringue.

3. For meringue topping, in a medium mixing bowl beat egg whites, remaining 1/2 teaspoon vanilla, and cream of tartar on medium speed of an electric mixer until soft peaks form (tips curl). Gradually add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.

4. Pour warm filling into baked pastry shell. Spread meringue evenly over hot filling; seal to pastry edge. Sprinkle with remaining macadamia nuts and 1 tablespoon flaked coconut. Bake in a 350 degree F oven for 15 minutes. Cool on a wire rack for 1 hour. Top with coconut shards. Chill for 3 to 6 hours before serving; cover and refrigerate for longer storage. Makes 8 servings.

From the Test KitchenCoconut Shards:
  • With a vegetable peeler, shave curls of fresh peeled coconut. Spread in a single layer in a shallow baking pan; bake in a 350 degree F oven for 5 minutes or until light brown.
Nutrition Facts (Toasted Coconut Macadamia Cream Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 472,
  • Fat, total (g) 30,
  • chol. (mg) 97,
  • sat. fat (g) 19,
  • carb. (g) 44,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 25,
  • pro. (g) 7,
  • vit. A (IU) 292,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 297,
  • Potassium (mg) 296,
  • calcium (mg) 91,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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