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Home » Recipes » Dessert » Pies & Pastries

Macadamia Nut Pie

By Trang Doan - Mar 22, 2021 (updated Jun 2, 2021) - This post may contain affiliate links.

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A macadamia pie next to a light blue towel on a dark blue surface.

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.

A slice of macadamia nut pie on a white plate with a fork next to it.

Click here to Pin this recipe for later!

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

Ingredients for macadamia pie on a marble surface.
  • 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 

Chopped macadamia 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 

Collage of 2 photos showing unbaked pie crust and par baked 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.

Collage of 3 photos showing how to make the filling.
  1. Add cooled melted butter, eggs, light corn syrup, honey, and vanilla extract to a medium mixing bowl and beat until smooth. 
  2. Whisk together sugar, flour, and salt in a small bowl and add it to the liquid mixture.
  3. Beat again until completely incorporated.
Collage of 2 photos showing how to fill the pie crust with chopped nuts and custard filling.
  1. Add the toasted and chopped macadamia nuts to the slightly cooled par-baked pie crust. 
  2. 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.
A macadamia pie next to a light blue towel on a dark blue surface.

Baker’s Tips

  • 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.

Storage

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.

Click here to Pin this recipe for later!

A slice of macadamia pie on a plate, a fork in front has a piece of pie filling on it.

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

HUNGRY FOR MORE? Join my newsletter to get notified when I publish a new recipe. Follow along on Instagram, Facebook and Pinterest for more inspirations.

A macadamia pie next to a light blue towel on a dark blue surface.

Macadamia Nut Pie

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.
4 from 4 votes
Print Pin Rate
Course: Dessert, Pie
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Resting Time: 1 hour 30 minutes
Total Time: 3 hours 30 minutes
Servings: 10 slices
Calories: 638kcal
Author: Trang

Equipment

  • 9” Pie Dish
  • Food Processor

Ingredients

Pie Crust

  • 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

Filling

  • 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)

Instructions

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.

Notes

  • 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.

Nutrition

Serving: 146g | Calories: 638kcal
DID YOU MAKE THIS RECIPE?If you made this recipe and loved it, please leave a comment and give us a 5 STAR review. Mention @WildWildWhisk or tag #WildWildWhisk on Instagram.

This post may contain affiliate links. For more details on how we utilize affiliates, ads, and sponsored contents, see our full disclosure policy. Thank you for your continue support, which enables us to keep bringing you delicious recipes, at no extra cost to you.

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Comments

  1. Sandra

    February 21, 2022 at 6:28 am

    1 star
    I made this and followed the directions step-by-step, and my end product looked nothing like the photos. I pulled it out of the oven fifteen minutes before it was done cooking because it over browned so much. Also the filling was cloyingly sweet – nowhere near a balanced sweetness like in other mac nut and pecan pies I’ve tried. Unfortunately this one was a bust for me. I will continue my search for a mac nut pie recipe.

    Reply
    • Trang Doan

      February 22, 2022 at 9:32 am

      Sorry the pie didn’t work out for you. A tips for when pie browns too much is to tent it with foil, also oven temperature variations could be an issue, not every oven is the same. Thanks for giving it a try, Sandra.

      Reply
  2. Sarah Clark

    November 10, 2021 at 9:08 pm

    5 stars
    5 stars because it looks so good! planning on making this for Thanksgiving, but I need to make it gluten free for one of the guests. I assume a gluten free pie crust is fine, but what gluten-free flour should I substitute with? Thank you for any advice!

    Reply
    • Trang Doan

      November 11, 2021 at 11:20 am

      I’ve never made a gluten free pie crust before but I’ve used all-purpose gluten free flour before in other recipes. You can try either Bob’s red mill or King Arthur.

      Reply
  3. Maureen

    March 23, 2021 at 7:29 pm

    5 stars
    This looks delicious! I need to find my bag of macadamias I bought at Costco a few months back-they are here somewhere!

    Reply
  4. Marie

    March 22, 2021 at 5:01 pm

    5 stars
    Macs are my favourite nut and I love candied macadamias. This is all that goodness in pie form. Love it.

    Reply
    • Trang Doan

      March 23, 2021 at 3:22 pm

      Thanks so much Marie!

      Reply

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Hi! I’m Trang and welcome to my blog. This is where I share recipes from my kitchen. From cookies to cupcakes, to pies and ice cream, to treats for your fur babies, I hope you’ll find something you like and stay a while. Read More…

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