Macadamia Nut Pie

Method:

Begin with the Pastry: Sift the flour into a bowl, shape into a mound, form a well in the centre and add the sugar, salt eggs, and finely diced butter in this.

Add water little by little and mix all the ingredients with the help of your fingers until you have a dough; at this moment you should not knead the dough any more.

Form the dough into a ball and wrap it in clingfilm. Let it rest in the refrigerator for 1 hour.

Pre-heat your oven at 190°C.

After this time, sprinkle some flour on a surface, stretch the dough with a rolling pin until you reach the size of your pie dish.

Drape the dough over your rolling pin then set on top of your pie dish. Press into the pie dish then prick all over the base with the tines of a fork.

Scatter some of the grated coconut all over the surface of the pastry.

For the filling: Combine the honey, softened butter, coconut milk, sugar and eggs in bowl, mixing thoroughly to combine.

Add macadamia nuts and stir to combine with the other ingredients. Pour this mixture into the pastry case.

Transfer to the centre of your pre-heated oven and bake for 15 minutes. At this point reduce the oven to 160°C and continue baking for 25 or 35 minutes, until the pastry is golden and the filling is golden.

Remove from the oven and set aside to cool as you prepare the cream.

Pour the cream into a bowl (I use a cold steel bowl for whipping). Add 3 tbsp coconut milk then whip the cream until it stands as soft peaks (it will take longer with the coconut milk, but it's worth it for the flavour).

Slice the macadamia pie into wedges and serve accompanied by the cream. Unlike many pies, this will actually taste better the following day.

Macadamia Nut Pie

prep time

cook time

Total Time:

Additional Time:

Serves:

National:

Method: