Macnut Pie

Dan found a recipe for a macadamia nut pie in his Best of the Best from Hawai'i Cookbook, and decided he wanted to make one to take to his folks for Christmas. The recipe is very similar to a pecan pie, but using mac nuts instead.

We took the opportunity for me to teach Dan how to make a pie crust from scratch - which has a lot of stigma around it, but only involves three ingredients and almost no time at all.

Single Crust Pie Pastry
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/3 cup shortening
3-4 tablespoons cold water

In a large mixing bowl, stir together flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle one tablespoon of cold water at a time onto the mixture, and toss with a fork to combine. Continue until dough mostly holds together. Form dough into a ball with your hands. On a lightly floured surface, flatten the ball of dough out with your hands. Roll dough from center out forming a circle about 12 inches in diameter. Wrap pastry around rolling pin, and unroll into a pie pan - being careful not to stretch the dough. Trim excess of edges with a knife, or fold under and create decorative edge.

Macadamia Nut Pie
1/4 lb butter, softened
3/4 cup sugar
3 eggs, slightly beaten
3/4 cup dark corn syrup
1/4 teaspoon salt
1 teaspoon vanilla
1 cup chopped, unsalted macadamia nuts (if you can't find unsalted, omit the 1/4 tspn salt from the recipe as we did)
1 unbaked pie shell

Cream butter; add sugar gradually. When light and lemon colored, add the beaten eggs. Blend in corn syrup. Add salt (if using), vanilla, and nuts. Mix well, then pour into the unbaked pie shell. Bake at 350 degrees for 50 minutes. Pie will be slightly unset in the center, but will set while cooling.

We haven't tasted it yet, but it sure smells and looks good! I wonder if it would be good with some shredded coconut, too.