Macadamia and coconut pie

Ingredients 9
Servings 1


Serving Change
  • 250
    desiccated coconut
  • 90
    macadamia nuts
  • 30
    pecan nuts
  • 70
    butter, preferably unsalted
  • 125
    soft brown sugar
  • 4
    extra-large egg yolks
  • pinch salt
  • 85
    coconut milk
  • 400
    frozen shortcrust pastry, thawed


Spread coconut out on a baking sheet and toast in a 180 ºC oven until lightly browned, about 10 minutes. Toast macadamia and pecan nuts in the same way. Melt butter in a small saucepan, add sugar and stir over low heat until sugar dissolves. Place egg yolks in a large bowl, add salt and coconut milk and mix well. Whisk in melted butter mixture, roasted nuts and coconut. Roll out pastry to fit a greased 22-24 cm quiche pan. Press pastry into pan, cover with baking paper and weight down with rice or beans. Bake blind at 180 ºC for about 10 minutes. Remove from oven, discard baking paper and rice or beans, and cool. Pour nut and coconut mixture into pastry case and bake for a further 20 minutes, or until just set.

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