Macadamia Nut Cream Pie

• 3 large eggs
• 1 cup sugar
• 1 cup light corn syrup
• 1 tablespoon macadamia nut liqueur
• 18 teaspoon salt
• 2 cups coarsley chopped macadamia nuts (whole nuts chopped by hand)
• 9 inches deep dish pie crusts, unbaked, with fluted edge
• 1 egg
• 8 ounces heavy whipping cream

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, beat three eggs well.
3. Add, in a steady stream, sugar, corn syrup, butter, liqueur and salt.
4. Beat thoroughly at high speed.
5. Fold in macadamia nuts with a rubber spatula until well combined.
6. Pour mixture into a prepared DEEP DISH pie crust.
7. Beat remaining egg in a small bowl, with pastry brush; completely coat fluted edge of pie crust with egg.
8. Bake for 15 minutes.
9. Reduce oven temperature to 350 degrees and bake an additional 20-25 minuets.
10. Top of pie should be a light golden brown in color.
11. Serve warm or cool with lightly sweetened fresh whipped cream.

eggs, sugar, light corn syrup, liqueur, salt, coarsley, dish pie crusts, egg, heavy whipping cream

Taken from www.food.com/recipe/macadamia-nut-cream-pie-435307 (may not work)