9 inch unbaked pie shell
1 c. sugar
3 large eggs
1 c. light corn
syrup
1/4 c. whipping cream
1 Tbsp. melted butter
1 tsp. vanilla
1 c. flaked coconut
3/4 c. chopped macadamia nuts
whipped cream
garnish
Bake pie shell at 425º for 6 to 8 minutes. Cool. Blend eggs
and sugar. Add syrup, cream, melted butter and vanilla and blend well. Stir
in nuts and coconut. Pour into piecrust and bake at 350º for 55 minutes.
Cool. Serve with whipped cream.
Added 05.02.19
Monday - Saturday 11-5pm
Sunday - 11-4:30pm
We suggest visitors arrive at least 30 minutes before closing.
"To foster and encourage the interest of the general public of the importance of nuts in the diets of humans throughout history and in the evolution of the nutcracker. No other tool or collectible has shown such a wide diversity of material and design as the implements used to crack the hard shell of a nut".
Nutcracker
Museum