Description
A rich, buttery coconut macadamia pie with white chocolate and a soft, chewy center. A tropical-inspired dessert perfect for holidays or special gatherings.
Ingredients
- 1 unbaked 9-inch pie shell
- 1 cup shredded sweetened coconut, toasted
- 1 cup chopped macadamia nuts
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup all-purpose flour
- 1 cup unsalted butter, melted and cooled slightly
- 2 large eggs
- 1 cup white chocolate chips
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Whipped cream or vanilla ice cream (Optional for Serving)
Instructions
- Spread coconut on a baking sheet. Toast at 350°F for 4–5 minutes, stirring once, until golden. Set aside.
- In a large bowl, whisk eggs until foamy, about 2–3 minutes.
- Add both sugars, flour, salt, and melted butter to the eggs. Whisk until smooth.
- Stir in vanilla extract, toasted coconut, chopped macadamia nuts, and white chocolate chips.
- Pour the mixture into the unbaked pie shell and smooth the top.
- Reduce oven temperature to 325°F. Bake for 55–60 minutes, until the top is golden and the center is set but slightly soft.
- Cool on a wire rack for at least 30 minutes before slicing.
- Serve slightly warm or at room temperature with whipped cream or ice cream.
Notes
- Toast the coconut at 350°F for 4–5 minutes until golden.
- Bake the pie at 325°F for 55–60 minutes.
- Cool the pie for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American