Marshall Islands Macadamia Nut Pie

• 2 cups macadamia nuts coarsely chopped
• 13 cup coconut shredded
• 1 each pie shell (9 inch) 9 inch, unbaked
• 4 large eggs
• 1 cup corn syrup, light
• 1/2 cup sugar white
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 cup heavy whipping cream
• 3 tablespoons cream of coconut

1. Preheat oven to 350F (180C) F (175 degrees C).
2. Press coconut into bottom and sides of unbaked pie shell.
3. If macadamia nuts are salted, place in colander and rinse with hot water.
4. Drain well; dry thoroughly with paper towel.
5. Combine eggs, corn syrup, sugar, vanilla, and salt in large bowl and mix well.
6. Fold in macadamia nuts.
7. Pour into pie shell.
8. Bake for 15 minutes.
9. Reduce oven temperature to 325F (160C) (165 degrees C), and continue baking until top is brown and filling is set; this will take about 30 more minutes.
10. Let pie cool.
11. To make Topping: Whip cream to soft peaks.
12. Then fold cream of coconut into whipped cream.
13. Slice pie into wedges and serve, passing coconut cream separately.
14. Makes 1 to 9 inch pie

nuts, coconut shredded, pie shell, eggs, corn syrup, sugar white, vanilla, salt, heavy whipping cream, cream of coconut

Taken from recipeland.com/recipe/v/marshall-islands-macadamia-nut--6060 (may not work)