Coconut Cream Pie with Macadamia Nut Crust

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, chilled and cut into small pieces
• 1/2 cup chopped macadamia nuts
• 1/2 cup unsweetened shredded coconut
• 3 large egg yolks
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream
• 1 tsp vanilla extract

Instructions

Make the Crust

1. Preheat oven to 350°F.
2. In a medium bowl, whisk together flour and sugar.
3. Add cold butter and use a pastry blender or fingers to work it into the dry ingredients until mixture resembles coarse crumbs.
4. Stir in chopped macadamia nuts.
5. Press mixture evenly into bottom and up sides of a 9-inch pie dish.

Bake the Crust

1. Place crust on baking sheet and bake for 20-25 minutes, or until lightly browned.
2. Let cool completely on wire rack.

Make the Filling

1. In a medium bowl, whisk together egg yolks and sweetened condensed milk until well combined.
2. Stir in unsweetened shredded coconut.
3. Pour mixture into cooled crust.

Chill the Pie

1. Refrigerate pie for at least 4 hours or overnight.

Serve

1. Top with whipped cream and toasted coconut flakes, if desired.

Notes

• You can toast the coconut flakes by spreading them on a baking sheet and baking in a 350°F oven for 5-7 minutes, or until lightly browned.
• If you don't have sweetened condensed milk, you can make your own by heating 1 cup of heavy cream with 1 tablespoon of granulated sugar over low heat, stirring constantly, until sugar dissolves.