3/4 c Macadamia nuts; (rinsed if
-salted),
; coarsely
1 c Sweetened coconut flakes;
-shredded
1/3 c Light cream
1/4 c Light corn syrup
1/4 c Light brown sugar
1/4 c Granulated sugar
2 oz Semisweet chocolate;
-coarsely chopped
2 tb Butter
2 lg Eggs
1/2 ts Vanilla extract
1 Chocolate wafer pie crust;
-(9 inch)
“Easy as Pie” rings true when the recipe starts with a store-bought
crust. Serve this fudgy and richly textured pie in discreet wedges.
1. Preheat oven to 325*. Spread nuts and coconut out on a baking
sheet. Bake for 8-10 minutes or until lightly toasted, stirring
occasionally. Set aside. 2. Meanwhile, in a saucepan, combine cream,
corn syrup, brown sugar, sugar, chocolate, and butter. Stir over low
heat until the chocolate and butter have melted and the mixture has
come to a simmer, about 2 minutes. Remove from heat. 3. In a medium
bowl, whisk eggs and vanilla until frothy. Slowly whisk the hot
chocolate mixture into the eggs. Set aside 1/3 cup of the toasted
macadamia-coconut mixture; stir remainder into the chocolate filling.
4. Pour the filling into the pie shell. Set the pie on a baking
sheet. Bake for 10 minutes, or until pie is beginning to set around
the edges. 5. Sprinkle the reserved macadamia-coconut mixture over
the top of the pie and bake for about 20 minutes longer, or until the
pie is puffed throughout. Set on a rack to cool. Serve lukewarm or at
room temperature.
Yields
8 servings
