Chocolate, Macadamia and Coconut Pie

• 3/4 cup unsalted macadamia nuts, coarsely chopped
• 1 cup sweetened coconut flakes, shredded
• 1/3 cup light cream
• 1/4 cup light corn syrup
• 1/4 cup light brown sugar
• 1/4 cup granulated sugar
• 2 oz. semisweet chocolate, coarsely chopped
• 2 tbsp. butter
• 2 eggs
• 1/2 tsp. vanilla extract
• 1 9-inch chocolate wafer pie crust

1. 1.
2. Preheat oven to 325F.
3. Spread nuts and coconut out on a baking sheet.
4. Bake for 8-10 minutes or until lightly toasted, stirring occasionally.
5. Set aside.
6. 2.
7. Meanwhile, in a saucepan, combine cream, corn syrup, brown sugar, sugar, chocolate, and butter.
8. Stir over low heat until the chocolate and butter have melted and the mixture has come to a simmer, about 2 minutes.
9. Remove from heat.
10. 3.
11. In a medium bowl, whisk eggs and vanilla until frothy.
12. Slowly whisk the hot chocolate mixture into the eggs.
13. Set aside 1/3 cup of the toasted macadamia-coconut mixture; stir remainder into the chocolate filling.
14. 4.
15. Pour the filling into the pie shell.
16. Set the pie on a baking sheet.
17. Bake for 10 minutes, or until pie is beginning to set around the edges.
18. 5.
19. 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.
20. Set on a rack to cool.
21. Serve lukewarm or at room temperature.

unsalted macadamia nuts, coconut flakes, light cream, light corn syrup, light brown sugar, granulated sugar, semisweet chocolate, butter, eggs, vanilla extract, chocolate wafer pie crust

Taken from www.foodgeeks.com/recipes/2008 (may not work)