PINEAPPLE-MACADAMIA NUT PIE
Make and share this Pineapple-macadamia Nut Pie recipe from Food.com.
Provided by KelBel
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cream together butter and sugar.
- Add eggs one at a time and continue beating.
- Add corn syrup, flour, rum extract, pineapple and nuts.
- Pour into pie shell and bake at 350 degrees for 40 minutes or until firm.
- Allow to cool before serving.
CREAMY PINEAPPLE PIE
Creamy Pineapple Pie is a light and refreshing dessert that's quick to make and impressive to serve. This is one of our favorite ways to complete a summer meal. -Sharon Bickett, Chester, South Carolina
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Combine milk, pineapple and lemon juice; fold in whipped topping. Pour into prepared crust. Refrigerate until serving. If desired, serve with toasted macadamia nuts and additional crushed pineapple.
Nutrition Facts : Calories 367 calories, Fat 14g fat (9g saturated fat), Cholesterol 17mg cholesterol, Sodium 185mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.
CREAMY PINA COLADA PIE
This is a family favorite and super easy to make. Some like the consistency of this pina colada pie right out of the freezer and others prefer a softer pie-either way it's delicious! -Jenny Hales, Arcadia, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pies (8 servings each).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 299 calories, Fat 14g fat (7g saturated fat), Cholesterol 5mg cholesterol, Sodium 168mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 1g fiber), Protein 2g protein.
PINEAPPLE-ORANGE PIE WITH MACADAMIA CRUST AND CANDIED NUTS
A pie with a crunchy macadamia-nut-and-sugar-cookie crust, a supple pineapple-orange filling, and a cloud of whipped cream dotted with candied macadamia nuts beautifully balances textures.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Pulse 3/4 cup macadamia nuts in a food processor until they resemble coarse crumbs; set aside in a small bowl. Pulse cookies in a food processor until they resemble coarse crumbs. Add cookie crumbs and melted butter to nuts; stir to combine. Press mixture into a 9-inch pie plate. Bake until golden, 8 to 10 minutes. Transfer to a wire rack; let cool completely.
- Put pineapple juice, orange zest and juice, 1/2 cup sugar, cornstarch, salt, 1/4 teaspoon vanilla, and the chopped pineapple into a medium saucepan. Simmer, stirring occasionally, over medium heat until thick and transparent, 5 to 7 minutes. Let cool 5 minutes. Pour into crust. Refrigerate 1 hour (up to overnight).
- Heat 1 cup sugar and 1/4 cup water in a small saucepan, stirring to dissolve sugar. Cook over medium heat until thickened and golden brown, about 5 minutes. Remove from heat. Stir in remaining 3/4 cup nuts. Spread nuts onto a baking sheet lined with parchment, and let cool completely. Coarsely chop.
- Beat cream with remaining tablespoon sugar and 1/4 teaspoon vanilla until soft peaks form. Spread whipped cream over pie, and refrigerate 30 minutes. Serve sprinkled with candied nuts.
MACADAMIA-PINEAPPLE TART
Get a sweet taste of the Islands with this tempting tart. The sweet cookie-pastry crust is easy to make and bakes light and crisp under the rich nutty filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. In medium bowl, mix all crust ingredients until dough forms. Press firmly and evenly in bottom and up side of ungreased 11-inch tart pan with removable bottom. Bake 10 to 12 minutes or until light brown.
- Reduce oven temperature to 375°F. Sprinkle nuts and pineapple evenly over crust.
- In large bowl, beat granulated sugar, butter, corn syrup, liqueur, salt and eggs with electric mixer on medium speed until smooth. Pour over nuts and pineapple. Bake about 30 minutes or until set. Serve warm or cool with whipped cream.
Nutrition Facts : Calories 400, Carbohydrate 47 g, Cholesterol 70 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg
MACADAMIA NUT PIE
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the dark corn syrup, sugar, and eggs. Stir in macadamia nuts and melted butter. Pour into pie shell.
- Bake in preheated oven for 50 to 60 minutes, or until filling is set. If necessary, cover edge with foil to prevent overbrowning.
Nutrition Facts : Calories 536.5 calories, Carbohydrate 62 g, Cholesterol 85 mg, Fat 32.3 g, Fiber 2.8 g, Protein 5.6 g, SaturatedFat 8.8 g, Sodium 248.7 mg, Sugar 28.8 g
TROPICAL DREAM PIE
Pineapple, macadamia nuts and whipped topping are spooned into a graham cracker crust and topped with toasted coconut for an easy no-bake pie.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Mix pineapple, pineapple spread and nuts in medium bowl until well blended. Gently stir in whipped topping.
- Spoon into crust.
- Refrigerate several hours or overnight. Sprinkle with coconut just before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 340, Fat 23 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 25 mg, Sodium 240 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 19 g, Protein 3 g
PINEAPPLE & MACADAMIA NUT CAKE
This delicious cake is one of my own invention. It's been a huge hit among family and friends and even inspired fierce bidding at a local charity auction! -Greta Kirby, Carthage, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Combine cake mix, pineapple juice, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into three greased and floured 8-in. round baking pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine sugar and flour in a large saucepan. Whisk in egg yolks, butter and pineapple until blended. Bring to a boil over medium heat; cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; cool to room temperature. Reserve 1/3 cup pineapple mixture for frosting; gently stir nuts into remaining pineapple mixture., Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer., For frosting, cream butter, confectioners' sugar, reserved pineapple mixture and enough milk to reach a spreading consistency. Spread over top and sides of cake. If desired, chop and toast additional nuts; sprinkle on top and around bottom of cake.
Nutrition Facts : Calories 457 calories, Fat 20g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 296mg sodium, Carbohydrate 69g carbohydrate (55g sugars, Fiber 1g fiber), Protein 3g protein.
ROASTED PINEAPPLE WITH WHITE CHOCOLATE CARAMELIZED MACADAMIA NUTS
Steps:
- Chocolate Ring:
- Begin by melting the milk and white chocolate. Cut 4 sterilized, food-safe flexible plastic strips 1 1/2 inches wide and 5 inches long. Spread a thin layer of milk chocolate on the plastic strips. Using the tine of a fork, scrape the length of the strip through the chocolate to create lines. Spread a layer of white chocolate immediately, directly over and then fold to form a ring. Seal edge with a plastic strip. Set aside to harden.
- Preheat the oven to 360 degrees F.
- Mix the sponge by whisking the eggs and sugar on high speed for 15 minutes, until pale yellow and thick. Take out of the mixer and fold in by hand the sifted flour, chopped macadamia nuts, and melted butter. Spread thinly on a buttered, floured and parchment lined baking tray and bake for 15 minutes.
- Lower the oven to 340 degrees F.
- To roast pineapple, begin by cutting the pineapple into grape size pieces and then toss in sugar and spices. Bake for 2 hours. Let cool.
- To caramelize the macadamia nuts, first warm the nuts in the oven for 5 minutes. While nuts are warming, place the sugar in a small saucepan and cook over medium heat until the sugar melts and turns an amber color, about 10 minutes. Carefully add the nuts to the sugar mixture and stir to coat the nuts. Carefully remove from the pan and cool on a marble table or baking tray.
- To make mousse, boil the milk, remove from the heat and add the gelatin while mixing in the white chocolate. Cool down slightly before folding in the whipped cream.
- To make the jelly, melt the gelatin with the mango puree and strain into a container for future use.
- To plate, place a circle of sponge in the base of the chocolate ring, sprinkle with chopped caramelized macadamias. Pipe 1/3 of the cup with mousse; place a spoonful of pineapple mix, top with mousse and a layer of mango jelly. Place in the refrigerator for 1 to 2 hours. Once chilled, remove the plastic strip, top with caramelized macadamia nuts and macadamia sponge.
- Serve immediately.
MACADAMIA NUT PIE
When I was young, friends of our family traveled to Hawaii and brought back macadamia nuts. My mom used them in this recipe. It's a tasty twist on traditional pecan pie.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 476 calories, Fat 30g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 264mg sodium, Carbohydrate 52g carbohydrate (40g sugars, Fiber 2g fiber), Protein 5g protein.
PINEAPPLE MACADAMIA NUT LOAF
We threw my brother a surprise Luau for his 40th birthday. In the spirit of the luau, I searched the internet high and low for authentic Hawaiian luau foods to serve. This is a light dessert bread. Everyone loved it !!
Provided by Pvt Amys Mom
Categories Breads
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a 9x5 inch loaf pan.
- In a large bowl, combine sugar, eggs, oil, pineapple juice and pineapple.
- Mix well.
- Sift together baking powder and flour.
- Stir flour mixture into pineapple mixture.
- Fold in Macadamia nuts.
- Pour batter into greased pan.
- Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of loaf comes out clean.
- Makes one 9x5 loaf.
Nutrition Facts : Calories 537.4, Fat 26.1, SaturatedFat 4.1, Cholesterol 105.8, Sodium 173.3, Carbohydrate 68.6, Fiber 2.5, Sugar 30.5, Protein 9.1
MACADAMIA NUT COOKIES WITH PINEAPPLE
YUMMY. ONE OF MY FAVORITES, THEY VANISH AS FAST AS YOU BAKE THEM.
Provided by theresa dibert
Categories Cookies
Time 15m
Number Of Ingredients 10
Steps:
- 1. CREAM SHORTENING AND SUGARS, BEAT IN EGG AND VANILLA.
- 2. SIFT DRY INGREDIENTS; ADD TO CREAMED MIXTURE ALTERNATELY WITH PINEAPPLE. FOLD IN NUTS.
- 3. DROP BY TEASPOON 4 IN. APART ONTO GREASED BAKING SHEET. BAKEAT 350 FOR 15 MINUTES OR UNTIL LIGHTLY BROWNED.
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