Marshall Islands Macadamia Nut Pie Recipe -
  • READY IN hrs

Marshall Islands Macadamia Nut Pie

Recipe by  

"Shredded coconut is pressed into an unbaked pie shell and baked. The macadamia nut filling is stirred up, poured into the crust and topped with a luscious coconut whipped cream topping."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Press coconut into bottom and sides of unbaked pie shell.
  2. In a large bowl, mix together the eggs, corn syrup, sugar, vanilla, and salt until well blended. Fold in macadamia nuts. Pour into pie shell.
  3. Bake for 15 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (165 degrees C), and continue baking until top is brown, and filling is set; this will take about 30 more minutes. Let pie cool.
  4. To make Topping: In a chilled bowl, whip cream to soft peaks. Gradually pour in cream of coconut while whipping just until cream of coconut is fully incorporated. Slice pie into wedges and serve, passing coconut cream separately.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002

I love this pie. In fact, I brought this to a friend's potluck and everyone loved it just as much. All 8 of us agreed it would be worth it to diet all week just to have a big slice of this pie for dessert! Thanks for this one.

Most Helpful Critical Review
Oct 08, 2002

This was an interesting recipe. I love macadamia nuts, but this pie needed more sugar. I think I was expecting something as rich as my pecan pie. I also would reduce the amount of nuts to 1 1/2 cups and increase the coconut to 1/2 cup.

Jun 27, 2003

Tried this and the family loved it! You may want to decrease the nut measurement to 1 cup, though.

Aug 29, 2002

wonderful.all my friends love this pie. everyone asks for the recipe.

May 11, 2010

I made this pie for Mother's Day dinner, and everyone absolutely loved it :) My husband made a point to tell me 3 different times that it was his favorite pie ever! I guess I'll be making this recipe many more times. Only change I made was I doubled the coconut so that I would have a thicker coating on the bottom. I read that some people thought less nuts, but I completely disagree. It's an amazing recipe. Thank you Linda for sharing.

May 13, 2006

This is the first pie I ever made (we don't have them in Europe) and it was excellent - I happen to like that it was not overly sweet, yet full of flavor. Just one thing: it took 15-20 minutes longer to bake than the recipe said it would. A little confusing for a first-time pie baker like me, but it all turned out well in the end and everyone else liked it too. Try hazelnuts as a replacement for the macadamia - also great!

Aug 17, 2011

This was ok. The topping needs some more flavor, and my crust burned a little. Everyone else loved it though. I also substituted different nuts, using what I had on hand.

Oct 04, 2002

Excellent! I love pecan pie, but this one just took first place!


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  • Calories
  • 699 kcal
  • 35%
  • Carbohydrates
  • 65.4 g
  • 21%
  • Cholesterol
  • 134 mg
  • 45%
  • Fat
  • 48.4 g
  • 74%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 274 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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