Macadamia Nut Cream Pie

Total Time:
3 hr
1 hr 45 min
1 hr 15 min

8 to 10 servings

  • For the crust:
  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 1/2 cup sweetened shredded coconut
  • 1/2 teaspoon kosher salt
  • 3 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 3 tablespoons cold vegetable shortening
  • For the filling:
  • 1 3/4 cups whole milk
  • 1/2 cup salted macadamia nuts, finely chopped
  • 2 large eggs, separated
  • 3/4 cup granulated sugar
  • 1/2 cup cornstarch
  • 1 tablespoon vanilla extract
  • 3 ounces white chocolate, finely chopped
  • For the topping:
  • 3/4 cup cold heavy cream
  • 1 tablespoon confectioners' sugar
  • 1/4 cup salted macadamia nuts
  • 2 tablespoons sweetened shredded coconut, toasted
  • Make the crust: Pulse the flour, coconut and salt in a food processor until the coconut is finely chopped. Add the butter and shortening and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary). Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.

  • Preheat the oven to 375 degrees F. Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork. Refrigerate the crust until firm, about 15 minutes. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.

  • Meanwhile, make the filling: Heat 1 1/2 cups milk and the macadamia nuts in a medium saucepan over medium heat (do not boil). Whisk the egg yolks, 1/2 cup sugar, the cornstarch, vanilla and the remaining 1/4 cup milk in a bowl until combined. Gradually whisk half of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture and cook, stirring constantly with a wooden spoon, until the mixture thickens and just begins to boil, 2 to 3 minutes. Remove from the heat and stir in the white chocolate until smooth. Transfer the filling to a large bowl and let cool to room temperature, stirring occasionally, about 30 minutes.

  • Once the filling is cool, bring a few inches of water to a simmer in a medium saucepan. Whisk the egg whites and the remaining 1/4 cup sugar in a large heatproof bowl. Set the bowl over the pan (do not let the bowl touch the water) and whisk until the sugar dissolves and the mixture is warm. Remove the bowl from the pan and beat with a hand mixer until the egg whites are glossy and stiff, about 5 minutes. Fold the beaten egg whites into the filling, then spread in the prepared crust. Cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight.

  • Just before serving, make the whipped cream for topping: Beat the heavy cream and confectioners' sugar with a mixer until medium peaks form. Transfer to a piping bag fitted with a star tip and pipe around the edge of the pie. Top with the macadamia nuts and toasted coconut.

  • Photograph by Kat Teutsch

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4.0 8
I always use a store bought pie crust because I'm chicken to do it myself, but I make the filling and topping which always turns out perfectly! Everyone loves this pie- even people who say they don't like coconut, or nuts, etc. It's DELICIOUS! I use a bit of toasted coconut in the filling, just to supplement what I should be adding in the crust. It's beautiful, luscious, and I love making it! item not reviewed by moderator and published
Awesome, fantastic pie. I followed the recipe exactly and the custard was a little thick. Added a couple extra shots of milk and it turned out fine. item not reviewed by moderator and published
I made this pie, and it turned out great! I followed the recipe exactly, and was very happy with the texture and flavor. I even received requests to make it for Christmas. I was really concerned it would be to thick as some of the other comments suggested, but it wasn't. It was very flavorful, and creamy. Absolutely delicious! item not reviewed by moderator and published
This turned out great for me. I followed the recipe exactly. My pudding was very thick and tough when I was cooking it, but when I folded in the egg whites, it loosened up nicely. I wonder if people had issues with the cornstarch because they cooked it at too high a temp, didn't stir constantly, and didnt remove it from the heat in time. I think next time I make this, I will put half the amount of vanilla and put in a 1/2T of Coconut extract. Also, I think that I will put the toasted coconut and mac. nuts in the pie crust before adding the pudding. item not reviewed by moderator and published
CAUTION! CAUTION! Do NOT use 1/2 c cornstarch as reviews state below! I just made this for Thanksgiving tomorrow, and kept thinking, gee, that seems like a lot of cornstarch. Got gluey just like they said below. I ended up cooling the pudding in the frig, whipping some cream and adding it with the egg whites to lighten it up. We'll see how it comes out tomorrow. Tasted good, tho. Wish I would have read the reviews first, looked on here because I thought maybe there was a typo in the magazine. NOT I will probably try this again with less cornstarch. item not reviewed by moderator and published
i do think 1/2 cup of corn starch is too much. the mixture turned to a glue in just mins. cut back to 1/4 and stir until thickened. And the egg whites do not need to be whipped for 5 mins. you will end up with poof balls. item not reviewed by moderator and published
The flavor of the pie was great, but it was so stodgy! The 1/2 cup of cornstarch to 1 3/4 cups of milk seemed to be wrong. I could hardly stir it when it was heating, it had the consistancy of bread dough. Has anyone else had a problem?? I'd like to try it again. item not reviewed by moderator and published
Absolutely delicious! Got magazine on Tuesday and I made this pie on Friday. Lots of work but worth it. item not reviewed by moderator and published

This recipe is featured in:

Thanksgiving Desserts: Pies and Beyond