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Toasted Coconut White Chocolate Macadamia Nut Pie Recipe

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3.9 from 5 reviews

This Toasted Coconut White Chocolate Macadamia Nut Pie is a rich and decadent dessert featuring a buttery pie crust filled with a luscious blend of toasted coconut, creamy white chocolate chips, and crunchy macadamia nuts. Perfectly baked to golden perfection, this pie offers a delightful combination of textures and flavors that will impress any dessert lover.

Ingredients

Pie Crust

  • 1 unbaked pie shell

Filling

  • 2 large eggs
  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup unsalted butter, melted and cooled slightly (2 sticks)
  • 6 oz white chocolate chips (NOT vanilla or premiere white baking chips)
  • 1 cup macadamia nuts, chopped (measure after chopping)
  • 1 cup toasted coconut

Instructions

  1. Toast Coconut: Preheat the oven to 350°F. Spread the coconut evenly on a small cookie sheet and toast it in the oven for about 5 minutes or until it turns lightly browned. Remove and set aside to cool.
  2. Preheat Oven and Prepare Eggs: Reduce the oven temperature to 325°F. In a medium-sized mixing bowl, beat the eggs with an electric mixer until they become foamy, about 3-5 minutes.
  3. Mix Dry Ingredients: To the foamy eggs, add the unbleached flour, granulated sugar, and brown sugar. Beat until the mixture is well blended and smooth.
  4. Add Butter: Blend in the melted and slightly cooled unsalted butter thoroughly into the mixture.
  5. Combine Mix-ins: Gently stir in the toasted coconut, white chocolate chips, and chopped macadamia nuts until evenly distributed throughout the filling.
  6. Assemble Pie: Pour the prepared filling into the unbaked pie shell, spreading it evenly.
  7. Bake: Place the pie in the preheated 325°F oven and bake for 1 hour, or until the filling is set and the crust is golden.
  8. Serve: Allow the pie to cool slightly, then serve warm. Optionally, garnish with whipped cream or ice cream for an extra indulgent treat.

Notes

  • Use unbleached all-purpose flour for a softer texture in the baked filling.
  • Be sure to toast the coconut just until lightly browned to enhance its flavor but avoid burning.
  • Let the melted butter cool slightly before mixing to prevent cooking the eggs prematurely.
  • White chocolate chips should not be substituted with vanilla or premiere white baking chips to maintain the intended flavor profile.
  • Measure macadamia nuts after chopping to ensure correct quantity.
  • Serving warm enhances the gooey texture of the filling, making it extra delicious.

Find it online: https://cozyplatter.com/toasted-coconut-white-chocolate-macadamia-nut-pie-recipe/