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A macadamia pie next to a light blue towel on a dark blue surface.
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5 from 3 votes

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.
Prep Time20 mins
Cook Time1 hr 40 mins
Resting Time1 hr 30 mins
Total Time3 hrs 30 mins
Course: Dessert, Pie
Cuisine: American
Servings: 10 slices
Calories: 638kcal
Author: Trang


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


  • 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
  • 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.


Serving: 146g | Calories: 638kcal