What would happen if pecan pie and macadamia nut cookies got married and built a life together? Well, they would live blissfully after in the form of this pie. The marriage is sweet, rich, and comforting yet intriguing all at once. 

Macadamia Nut Pie

1 prepared pie shell (raw)
4 eggs
¼ cup brown sugar
⅔ cup agave or light corn syrup
4 Tbsp butter, melted and cooled
1 Tbsp vanilla extract
4 oz (1 bar) white chocolate, OR ⅔ cup white chocolate chips
6.25 oz jar macadamia nuts*
*If nuts are unsalted or lightly salted, add ½ tsp salt

Adjust oven an oven rack to the lowest slot and place a baking sheet on the rack. Preheat oven to 425°.
Using a fork, prick a few holes in the bottom of the pie crust dough to avoid air pockets in final crust. Refrigerate crust.
In a mixing bowl, thoroughly whisk eggs together until completely smooth and no streaks of egg white remain. Add brown sugar, agave or corn syrup, butter, salt (if included), and vanilla. Mix until completely smooth. 
Fold in macadamia nuts. Remove pie shell from refrigerator and add macadamia filling. With clean hands, break white chocolate into bite-sized pieces and sprinkle sporadically on top of macadamia filling. 
Place unbaked pie on preheated baking sheet, and bake on the bottom rack for about 30-40 minutes, until crust and filling look golden brown and the filling jiggles only slightly. Let cool for at least one hour before serving. 

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