Macadamia Nut Pie Recipe -
Macadamia Nut Pie Recipe
  • READY IN 1 hr

Macadamia Nut Pie

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"Nice alternative to Southern pecan pie; very rich and buttery. Even better with homemade whipped cream on the side!"

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Ingredients Edit and Save

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

    10 mins
  • COOK

    50 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the dark corn syrup, sugar, and eggs. Stir in macadamia nuts and melted butter. Pour into pie shell.
  3. Bake in preheated oven for 50 to 60 minutes, or until filling is set. If necessary, cover edge with foil to prevent overbrowning.
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2003

The (syrup? custard?) filling is very similar to the one of a pecan pie. Yet, I omitted chopping macadamia, and munching on a whole round nut was a nice contrast with the sweet corn syrup filling. May try it with hazelnut to make this pie cheaper.

Most Helpful Critical Review
Sep 30, 2012

It tastes fine, but then again, this is simply a pecan pie made with macadamia nuts, so if you like traditional pecan pies made with corn syrup (I prefer pecan pies with caramel filling rather than corn syrup, but that's just me), you like macadamia nuts and you like eating pies, then you'll definitely be happy with this recipe. The reason I'm giving it only 3 stars is primarily because of its appearance. It's, unquestionably the ugliest looking pie I've ever made. The flotilla of whole, beige macadamias suspended in a crisp filling of dark corn syrup is visually unappealing. The macadamias really stand out with their light color and make the pie look unfinished or undercooked, even though it's not. The dark skin of pecans lends a great deal more appeal than light-colored nuts, at least with this recipe. There's a reason I was only able to find 2 or 3 recipes for macadamia pies and like 200-300 recipes for pecan pies. It's because macadamias don't look good and don't really taste all that great in pies. They're meant to be covered in chocolate or eaten plain right out of the jar. They're not the type of nut you put in a pie because of the aesthetic reasons I mentioned and because the sweet filling just doesn't compliment the subtle, understated taste of the macadamia nut, it overwhelms it. Don't take my word for it, though. If you are set on baking a macadamia pie for whatever reason, try it! It's a very easy recipe with a short prep time, so you've got nothing to lose.


10 Ratings

Mar 31, 2006

Very good and easy to make. Rich like pecan pie. I actually liked it better than pecan pie because I love macadamia nuts.

May 19, 2003

Recipe very quick and simple to make, perfect when pressed for time!! When served warm, this pie didn't do too much for me--just didn't "grab" my tastebuds. When served cold, it's wonderful!

Aug 15, 2003

This pie was SOOOO good. I like pecan pie but LOVE this. I doubled the recipe and we still fought over the last piece.

Dec 02, 2002

Our guests enjoyed this pie so much that they didn't touch the Pecan Pie I normally make. This recipe will be a new Thanksgiving tradition in our house.

Oct 11, 2010

Awesome. My mom, a southerner, used to make this when I was a kid growing up in Hawai'i. Macadamia nuts, particularly broken ones, were cheaper than pecans. We all liked this better. Good for you, STORMY, and thanks!

Mar 25, 2015

Hands down one of the worst looking pies ever made. The filling is too sweet and the Irish creme is lost in the overwhelming sweetness of the corn syrup. As written this will fill (2) 9" pie shells not (1).


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  • Calories
  • 537 kcal
  • 27%
  • Carbohydrates
  • 62 g
  • 20%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 32.3 g
  • 50%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 249 mg
  • 10%

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

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