Macadamia and Coconut Pie recipe

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Ingredients

3 egg whites
½ teaspoon baking powder
1 cup white sugar
1 teaspoon vanilla extract
1 cup graham cracker crumbs
½ cup flaked coconut
½ cup chopped macadamia nuts
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
¼ cup flaked coconut
¼ cup chopped macadamia nuts

Nutrition Info

359.8 calories
carbohydrate: 45.1 g
cholesterol: : -
fat: 19.6 g
fiber: 2.1 g
protein: 3.7 g
saturatedFat: 9.6 g
servingSize: -
sodium: 142.2 mg
sugar: 38 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.

  2. Beat egg whites and baking powder in a glass or metal bowl until foamy. Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg white mixture will form sharp peaks.

  3. Fold graham cracker crumbs, 1/2 cup coconut, and 1/2 cup macadamia nuts into egg white mixture, pour into the prepared pie dish.

  4. Bake in the preheated oven until set, about 30 minutes. Cool completely.

  5. Spread whipped topping over cooled pie and sprinkle 1/4 cup coconut and 1/4 cup macadamia nuts over whipped topping.

Recipe Yield

8 servings

Recipe Note

This is a moist, chewy, and very rich pie. My sister-in-law, Judy Albert, brought this recipe back from her tour of duty in Hawaii.

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