Pineapple Coconut Macadamia Pie
Pineapple Coconut Macadamia Pie is full of tropical flavor and has a creamy filling.
Servings: 8 servings
Equipment
- 9-inch deep dish pie plate
Ingredients
- Pie dough for a 9-inch pie plate either homemade or store-bought
- 2 tablespoons heavy cream
Filling
- 3 large eggs
- 1 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 tablespoon butter melted
- 3 cups fresh pineapple chunks cut into 1/2 inch pieces
- 1 cup sweetened shredded coconut
- 1/2 cup chopped macadamia nuts
Instructions
- Preheat oven to 350 degrees.
- Place pie dough in a 9-inch pie plate and shape to fit. Either cut off any excess or fold it under so that dough does not extend past the edge of the pie plate. Use your fingers to crimp the edges. Cover loosely with plastic wrap and refrigerate while you make the filling.
- Using an electric mixer at medium speed, mix together the eggs, sugar, salt, and vanilla.
- Mix in flour, milk, and butter until mixed well.
- Remove pie crust from refrigerator and brush edges of dough with heavy cream (to help browning).
- Scatter pineapple pieces evenly across bottom of pie.
- Pour filling over pineapple.
- Scatter coconut and macadamia nuts on top. Use a rubber spatula to press them down slightly into the filling.
- Place pie pan on a baking sheet and bake for 50 to 55 minutes.
- Let cool and then refrigerate. Best served cold.