Marshallese Macadamia Nut Pie

 This wonderful Marshallese pie is sweet, it's sticky, it's caramely, and it is delicious. The base is similar to a pecan pie but made it's own with the addition of freshly grated coconut and macadamia nuts. And it's so easy to make!

1 pie crust
1/2 c. freshly grated coconut
6.25 oz. macadamia nuts
3/4 c. sugar
11 oz. golden syrup or corn syrup
4 eggs
1/4 tsp. vanilla extract
pinch salt

1 c. heavy whipping cream
2 Tbsp. coconut cream
1 pinch xanthan gum

Preheat the oven to 360 

Fit the pie crust in to a shallow pie pan and crimp the edges. Spread the freshly grated coconut in to the bottom of the pan and press it in to the dough. 

In a separate bowl whisk together the syrup, sugar, eggs, vanilla, and salt. 

Pour in to the pie shell and arrange the macadamia nuts on top. Place the pie in the preheated oven and bake for 15 minutes. Turn the heat down to 325 and bake an additional 30 minutes. 

Remove from the oven and allow to cool. 

Whip the heavy cream and coconut cream until it is starting to thicken. Add the pinch of xanthan gum and keep beating until stiff peaks form. 

Serve the pie with the coconut whipped cream. 


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