Recipe courtesy of Emeril Lagasse
Total:
1 hr 10 min
Prep:
20 min
Cook:
50 min
Yield:
8 servings

Ingredients

  • 2 cups macadamia nuts
  • 1 (10-inch) pie crust
  • 1 cup shredded coconut flakes
  • 4 eggs
  • 1/2 cup sugar
  • 1/2 cup (packed) light brown sugar
  • 1 cup light corn syrup
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 4 tablespoons butter, melted
  • 1 tablespoon flour
  • 8 scoops of vanilla ice cream

Directions

Preheat the oven to 375 degrees F. Place the nuts on a baking sheet and toast until golden, about 8 to 10 minutes. Remove from the oven and cool completely. Using a sharp knife, roughly chop the nuts. Line a 10-inch tart pan with pastry. Sprinkle the nuts and coconut over the pastry. In a mixing bowl, beat the eggs. Combine the sugar, brown sugar, corn syrup, vanilla, salt, butter and flour. Mix well. Pour the mixture over the macadamia nuts and coconut. Place in the oven on sheet tray and bake for about 45 to 50 minutes, or until the filling sets. Remove from the oven and cool completely. Serve each piece of pie with a scoop of ice cream.

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