Macadamia Nut Pie (Marshall Islands)

Macadamia nut pie is a traditional recipe from the Marshall Islands and a delicious twist on pecan pie, typically served with coconut whipped cream.

Dough (amount for 2 pie shells, you can freeze the remaining half):
2 cups all-purpose flour, unbleached
10 Tbsp. butter, at room temperature
½ cup confectioners' sugar
1 pinch sea salt
1 egg, at room temperature

Filling:
3 cups macadamia nuts
½ cup coconut, grated
4 eggs
½ cup corn syrup
¼ cup sugar
½ tsp. pure vanilla extract

Coconut-Flavoured Whipped Cream:
1 cup heavy cream
3 Tbsp. coconut cream

Beat butter, icing sugar and salt. Then add the egg and mix well, and knead with the flour just enough to get a smooth dough.

Cover with plastic wrap and refrigerate for at least 2 hours.

Preheat oven at 350°F.

Roll out the dough and line a tart pan or pie mold with the dough. Prick the bottom with a fork.

Sprinkle coconut on the pastry and press with fingertips to adhere coconut to the bottom and the edges of the dough.

Mix the eggs and sugar. Then add the corn syrup and vanilla extract and mix again.
Pour this mixture over the dough and dispose the macadamia nuts.

Bake for 15 minutes in preheated oven, then 30 minutes after lowering the oven temperature to 310°F.

Let the pie cool completely before unmolding.

Whip the heavy cream with the coconut cream until stiff.

Serve the pie accompanied by the cream.

Makes 8 servings.