Sweet, nutty, gooey, and buttery, this Macadamia Nut Pie hits all the spots. It is a glorious tropical twist to a classic Pecan Pie I guarantee you’ll love. This post is sponsored by MacFarms® but all thoughts and opinions are my own.
If you’re a fan of Pecan Pie, you’ll love this Macadamia Pie. Even if you’re not, try it anyways, it might change your mind and bring you over to this side of sweet, gooey, nutty pies. And if you’re a fan of macadamia nuts like I am, you’re in for a real treat!
This pie is filled with toasty macadamia nuts, smothered in a sweet gooey custard, flavored with a touch of honey, all encased in my go-to all-butter pie crust. All these elements create amazing textures, that can only be a party in your mouth!
Ingredients and Substitutions
- Butter – try replacing with brown butter to add more depth to the filling.
- Macadamia nuts – try replacing part of the macadamia nuts with coconut flakes to up the tropical flavor.
- Light corn syrup – corn syrup is typically used in candy making to help prevent crystallization. It helps the filling in this pie stay gooey. It is NOT the same as high fructose corn syrup, if that’s what you were thinking. You could substitute all or most of it with honey if you’d like.
Step by Step Instructions
Toast the nuts
Toasting the nuts for a few minutes in a skillet will bring out their nutty flavor even more. I highly recommend it, especially if you’re using raw macadamia nuts, but I still do it even if they’ve been roasted already.
Then allow them to cool and roughly chop them up for the filling, leaving some bigger pieces for added crunch and texture.
Par bake the pie crust
Since this macadamia nut pie has a custard style filling, par baking the pie crust will ensure that you don’t end up with a soggy pie crust at the bottom.
Whether you’re using homemade pie crust or store bought, roll it out, set it in a pie dish, and bake at high temperature with pie weights or dry beans. For more information on how to make pie crust and par-baking, see my all-butter pie crust recipe post.
Make the filling
The filling takes no time to whip up at all. So ensure your macadamia nuts are toasted and cooled, your pie crust is par-baked and cooling, before proceeding to make the filling.
- Add cooled melted butter, eggs, light corn syrup, honey, and vanilla extract to a medium mixing bowl and beat until smooth.
- Whisk together sugar, flour, and salt in a small bowl and add it to the liquid mixture.
- Beat again until completely incorporated.
- Add the toasted and chopped macadamia nuts to the slightly cooled par-baked pie crust.
- Pour the filling over the nuts, allowing it to settle and fill all the spaces in between. Bake at 350°F until the filling is set and only slightly jiggly in the middle. Allow to cool before serving.
- Use store bought pie crust to cut down preparation time. But I highly recommend homemade crust, it is very easy and much tastier. You can always make multiple batches of pie crust and freeze it for later.
- You must allow the pie to cool before cutting into it to let the filling set. But it is amazing when served slightly warm, I prefer all my pies served warm though.
- Serve it with a dollop of coconut whipped cream, a scoop of coconut ice cream, or vanilla ice cream.
If you’re planning to serve this Macadamia Pie within 1 – 2 days, keeping it at room temperature is fine. But if you’re planning to keep it any longer, cover and refrigerate, it will last up to a week.
A big thanks to our partner, MacFarms, for allowing me to create this amazing Macadamia Nut Pie for you guys. I use their Baker’s Pack for all my baking (and snacking) needs! Use code “wildwildwhisk” for 15% off at MacFarms online store.
More recipes with macadamia
- Tropical Pizookie
- Macadamia Snowball Cookies
- Big Island Cookies
- Tropical Cinnamon Buns
- Macadamia Coconut Croissants
Macadamia Nut Pie
- 1 ½ cup all-purpose flour (200 g)
- 2 rounded tablespoon granulated sugar (31 g)
- ¼ rounded teaspoon kosher salt (2 g)
- 5 ounce unsalted butter (cold & cubed)
- 2 – 3 tablespoon cold water
- 2 ½ cup macadamia nuts (toasted and roughly chopped, 337 g)
- 2 oz unsalted butter (melted and cooled)
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup light corn syrup (332 g)
- ⅓ cup honey (115 g)
- ¼ cup brown sugar (dark or light brown, tightly packed, 57 g)
- 1 tablespoon flour (9 g)
- ½ rounded teaspoon kosher salt (5 g)
Toast the macadamia nuts
- Toast the nuts in a large skillet over medium heat for 3 – 5 minutes until lightly brown and fragrant. Transfer the toasted nuts to a cutting board, allow to cool and chop roughly for the filling.
Make the pie crust
- Add flour, sugar and salt in a small mixing bowl and mix thoroughly with a whisk. Transfer flour mixture to a food processor fitted with the dough blade. Add cubed cold butter to the flour mixture, pulse several times until butter is about pea and bean size. Variations in size are okay.
- Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to mix up the flour at the bottom.
- Turn the dough out on the counter or cutting board, and shape into a disk. Wrap in plastic and rest in the refrigerator for at least an hour.
Par bake the pie crust
- Take the disk of pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep the dough from sticking to the counter and roller.
- Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side. Trim the excess dough leaving just enough to fold under and create a fluted edge.
- Cover the pie dish with plastic wrap and keep refrigerated, or freeze (preferred), for 15 – 30 minutes.
- Preheat the oven to 425°F.
- Remove pie crust from the freezer and dock with a fork to create steam vents on the bottom of the pie dough and on the sides.
- Place a large piece of parchment paper over the frozen pie dough, place pie weights on top or pour dry beans on top to fill the whole pie crust. Make sure the parchment is large enough to cover the edges of the crust entirely.
- Place the pie dish on a large baking sheet. Bake pie crust for 25 minutes with pie weights or beans, then carefully remove the parchment paper along with the pie weights and bake for another 5 minutes.
- Remove the pie crust from the oven and place it on a wire rack to cool slightly. Reduce the oven temperature to 350°F.
Prepare the filling
- Add cooled melted butter, eggs, light corn syrup, honey, and vanilla extract to a medium mixing bowl and beat until smooth. Whisk together sugar, flour, salt in a small bowl and add it to the liquid mixture, beat again until completely incorporated.
- Add the toasted and chopped macadamia nuts to the slightly cooled pie crust. Pour the filling over the nuts, allowing it to settle and fill all the spaces in between.
- Place the pie dish on a baking sheet and cover the edge with a pie shield or thin strips of foil. Bake for 65 minutes until the middle is just slightly jiggly, tent the pie with a large piece of foil at the 50 minute mark to prevent over browning.
- Remove from the oven and allow to cool completely before serving.
- Try brown butter instead of regular melted butter.
- Replace some of the macadamia nuts with coconut flakes if you want an even more tropical flavor.
- You can replace part or all of the corn syrup with honey.
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