Like most countries in the Pacific, the Marshall Islands is known for importing much of their pantry ingredients. While Macadamia nuts aren’t Marshallese per se, the rich nut goes perfectly with local coconut. Bottom line: it’s one heck of a pie.
| Servings |
| 1 pie |
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Like most countries in the Pacific, the Marshall Islands is known for importing much of their pantry ingredients. While Macadamia nuts aren’t Marshallese per se, the rich nut goes perfectly with local coconut. Bottom line: it’s one heck of a pie.
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Ingredients
- 1 recipe pie dough
- 1/4 cup shredded coconut
- 1 3/4 cups macadamia nuts , coarsely chopped
- 3 eggs
- 3/4 cup brown sugar (tightly packed)
- 1/2 cup honey
- 1 Tbsp butter , melted
- 2 Tbsp coconut milk
Garnish:
- 1 cup whipped cream
- 3 Tbsp coconut milk (fold in until you like the flavor)
Servings: pie
Units:
Instructions
- Preheat the oven to 375F. While it heats up, coarsely chop the macadamia nuts.
- Next, fit the prepared, chilled, and rolled out pie dough into a large tart or pie pan – this one is 9×9 square. . Sprinkle with a snowfall of shredded coconut.
- With your fingers, gently spread the coconut evenly across the tart base, then whisk together the remaining ingredients – honey, melted butter, coconut milk, brown sugar, and eggs. Fold in the mountain of macadamia nuts.
- Pour the thick filling into the prepared tart pan and bake at 375F for 15 minutes. Reduce the heat to 325F and cook for another 25-35 minutes. The pie will emerge all puffed up. Have no fear! It will flatten once cooled completely.
- Whip heavy cream with a bit of coconut milk and serve immediately.
Recipe Notes
You can serve this chilled or warm. If you serve it warm, still cool the pie completely before popping back in the oven to reheat. This will ensure it sets up completely.