Pineapple Macadamia Pie
- Sprinkle coconut evenly over bottom of unbaked pastry shell; set aside. For filling, in a large bowl, combine eggs, corn syrup, the 2/3 cup sugar, the butter, vanilla, and salt. Stir in the pineapple and nuts. Carefully pour filling over coconut in pastry shell.
- Bake in a 350 degree F oven for 60 to 65 minutes or until a knife inserted near the center comes out clean. If necessary to prevent overbrowning, cover pie with foil for the last 20 minutes of baking. Cool completely on a wire rack. Refrigerate within 2 hours. Cover pie for longer storage in the refrigerator.
- To serve, in a chilled medium bowl, combine whipping cream and cream of coconut or the 1 tablespoon sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Spoon some of the whipped cream mixture onto each serving of pie. Makes 8 servings.
From the Test Kitchen
4-1/2 other carbohydrate, 7 fat.
*Test Kitchen Tip:
For the 9-inch pastry shell, prepare your favorite single-crust pastry, use 1 unbaked refrigerated piecrust (1/2 of a 15-ounce package), or use one 9-inch frozen deep-dish pastry shell. (If you use a frozen pastry shell, a deep-dish one is essential to hold all of the filling.)
Nutrition Facts (Pineapple Macadamia Pie)
- Per serving:
- 574 kcal ,
- 34 g fat
- (13 g sat. fat ,
- 117 mg chol. ,
- 316 mg sodium ,
- 67 g carb. ,
- 2 g fiber ,
- 6 g pro.