Pecan Macadamia Pie Recipes

Steps:

• Unroll crust and place in a 9-in. pie plate; flute edge and set aside. In a small bowl, beat the eggs, corn syrup, sugar, butter and vanilla until combined. Stir in the nuts. Pour into crust. , Bake at 325° for 50-55 minutes or until center is set and top is golden brown. Cool on a wire rack. Refrigerate leftovers.

Steps:

• Preheat the oven to 350 degrees F.
• Mix the white sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour the chopped pecans in the bottom of the unbaked pie shell.
• Pour the syrup mixture over the top. Bake the pie until it's no longer loose and jiggly, 1 hour 10 minutes, being careful not to burn pecans and crust. (Cover with foil for part of the baking time if it browns too quickly).
• Allow to cool for several hours or overnight. Serve in thin slivers with freshly whipped cream. Serve with a drizzle of cold Whiskey Maple Cream Sauce.
• Pour the whipping cream into a saucepan. Add the maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about 1/3, approximately 15 minutes. Stir in the whiskey. Refrigerate mixture until it is cold and thick. Drizzle over warm pecan pie.

Steps:

• Preheat oven to 325°F. Whisk sugar, corn syrup, eggs, butter and vanilla in large bowl to blend. Fill pie crust with nuts. Pour sugar mixture over nuts in pie crust. Bake pie until center puffs slightly, about 55 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving.) Serve with vanilla ice cream, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
• In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
• Bake in preheated oven for 45 to 50 minutes, or until filling is set.

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.

Steps:

• Combine eggs, sugar, corn syrup, mixing well; stir in macadamia nuts, butter and vanilla. Pour filling into pastry shell.
• Bake at 325 degrees F for 50 to 60 minutes or until filling is set. Cool and completely chill before serving.

Steps:

• In a large bowl, combine first three ingredients until smooth. Fold in pineapple, coconut and nuts. Divide and pour mixture into prepared crusts. Refrigerate, covered, until firm, at least 4 hours. If desired, serve with additional whipped topping and cherries.

Steps:

• FOR THE CRUST:.
• Carefully pulse the macadamia nuts and sea salt together in a food processor.
• Scrape the sides down. When the nuts are no longer crunchy remove and take out 3/4 of a cup for the lattice work for the top of the pie.
• Spread the remaining nuts onto the bottom of a pie pan covering up the sides. You might have to put water on your hands to keep the crust from sticking.
• TO MAKE THE FILLING:.
• Put the Irish moss, salt, lemon juice, agave and vanilla and the 11 1/2 oz of cherries into a blender and blend until you have a smooth creamy puree. No chunks of cherry or Irish moss should remain.
• Remove the mixture and put into a bowl and the add the 18 oz. of chopped cherries to the mixture and all the cherries are evenly distributed through the puree mixture.
• Pour onto your macadamia nut crust and smooth evenly.
• Set the pie in the fridge or freezer until set up.
• FOR THE LATTICE:.
• Take the 3/4 cup macadamia nuts and roll them on a non-stick surface. Shape into a triangle about 1/8" thick.
• Carefully cut out your strips 1/2" wide and lift them with a knife onto the top of the pie creating a lattice effect.
• Cover and Put into the fridge for up to 4 days.
• Bon Appetit!

Steps:

• Preheat the oven to 350°F.
• Unfold the pie crust and place in a 9-inch pie plate or tart pan, pressing the crust firmly into the pan.
• Trim the edges and flute, if desired.
• In a large saucepan, combine the corn syrup, butter, brown sugar, flour, and salt over medium heat, stirring until the mixture comes to a rolling boil.
• Remove from the heat and let cool slightly.
• Add the eggs and vanilla; mix well. Stir in the macadamia nuts then pour into the pie crust.
• Bake for 35 to 40 minutes, or until firm.
• Serve warm, or allow to cool before slicing and serving.