:: Coconut Macadamia Pie
| Coconut Macadamia Pie |
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This simple to make pie can be prepared as a single pie or as individual pies. Delicious as a dessert or with tea or coffee. |
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| Serves: | 8 |
| Preparation Time: | 30 minutes |
| Cooking Time: | 10 minutes + 30 minutes |
| Cost: | $12.00 |
Ingredients:
Pastry
125g margarine
125g chopped or ground macadamias
1 egg
Finely grated zest of a lime
1 1/2 cups Self Raising Flour
Spray Oil
Filling
1 tablespoon margarine
280ml unsweetened coconut milk
1 cup milk
1/3 cup caster sugar
4 tablespoons custard powder
2 tablespoons Bacardi
3 large eggs, separated - yolks only
Topping
3 large eggs, separated - whites only
3/4 cup caster sugar
2 tablespoons shredded coconut
Utensils:
Mixing Bowl
Blender or mixer
Measuring cup
Large saucepan
Pie Dish
Rolling Pin
Wooden Spoon
- Beat margarine and ground macadamia nuts together until light and creamy
- Add egg and line zest and beat well
- Stir in the sifted flour to make a firm dough
- Wrap in plastic wrap and refrigerate for 1 hour
- Preheat over to 180 degrees
- Roll the pastry out between two sheets of plastic wrap
- Spray pie plate with oil
- Place pastry in pie plate
- Cover pastry with grease-proof paper and fill with rice (to weight down)
- Bake for 10 minutes
- Set aside to cool
- Combine 1 tablespoon margarine, coconut milk, plain milk, 1/3 cup caster sugar and custard powder in a heavy saucepan and stir over heat with a wooden spoon until mixture boils and thickens
- Remove from heat, add rum and allow to cool slightly
- Stir in egg yolks, cover and allow to cool completely
- Pour cold custard mixture into cooked pastry case
- Beat egg whites, gradually adding the extra 3/4 cup caster sugar, until stiff and glossy
- Pile evenly on custard, being sure to seal meringue completely to the pastry
- Sprinkle with shredded coconut
- Bake at 140 degrees for 20 minutes
- Serve pie either warm or cold
