Coconut Macadamia Nut Pie
The never-fail filling for this easy coconut cream pie is made with pudding mix and a can of cream of coconut. Macadamia nuts lend their buttery flavor and a little crunch.
Ingredients
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1 homemade or refrigerated ready-to-roll piecrust
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1 can (15 ounces) cream of coconut
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2 boxes (3 ounces each) cook-and-serve vanilla pudding mix
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1-3/4 cups milk
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1 jar (4 ounces) macadamia nuts, coarsely chopped (about 3/4 cup)
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1-1/2 cups heavy cream
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2/3 cup shredded coconut, toasted
Directions
1.
Heat oven to 450 degrees F. Place piecrust into 9-inch pie plate and crimp edges. Bake at 450 degrees F for about 10 minutes or until golden brown. Cool completely.
2.
Reserve 3 tablespoons of the cream of coconut. In a medium-size saucepan, mix remaining cream of coconut, pudding mix and milk. Cook over medium heat, stirring constantly, until mixture comes to a full boil and is very thick, about 18 minutes. Take off heat and stir in half of the nuts.
3.
Pour filling into the cooled piecrust and refrigerate for 2 hours.
4.
Whip cream and reserved 3 tablespoons cream of coconut to stiff peaks. Spread over top of pie. Top with remaining nuts and toasted coconut. Refrigerate at least 3 hours or overnight.
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Recommended Recipe:
Toasted Coconut Macadamia Cream Pie
For this easy dessert, look for nonalcoholic cream of coconut in the drink mix section of the grocery store.
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