TWD Bailout & Macadamia Nut Pie

I barely have enough time to update my family blog, let alone make this post. However, since I have to bow out of TWD this week--due to illness (I think I've had the flu the last two days), recovering from Thanksgiving weekend visitors and events, not to mention finals week (my last week of grad school!)--I figured it would only be fair to leave you all with the recipe for the Macadamia Nut Pie I made for my family's Thanksgiving dinner. All of my family spent a good amount of time growing up in Hawaii, since my maternal grandparents immigrated there from the Philippines and resided there for years. This pie brought back so many wonderful memories of the islands. It was very well received by the entire family as I've been asked many times since that day when I'm going to be making it again. The answer is soon, very soon!

I used my deep dish pie baker since I had to make Dorie's Twofer Pie that same day. I also cheated and used Pillsbury's refrigerated pie crusts. I've been using those a lot lately. They're just so nicely priced and convenient! Just so you know, I didn't really cheat. The recipe called for refrigerated pie pastry anyway....so there!




Here, my sister is digging into the sweet, yummy goodness of the pie. To be honest, once the first piece was served, the pie didn't last any more than five minutes--well, my family is big and everyone has a voracious appetite anyway, so I'm not surprised. As with all other desserts I make, I got the first piece and I was hooked. This recipe is just a really neat twist on the traditional pecan pie and is truly divine. You've got to give it a try...and the recipe? Super simple! Check it out!

Macadamia Nut Pie
(adapted from Taste of Home, Thanksgiving, November 2008 issue)

1 sheet refrigerated pie pastry
3 eggs
1 cup dark corn syrup
2/3 cup sugar
2 tsp vanilla extract
2 cups chopped macadamia nuts

1. Unroll pastry and place in a 9-in. pie plate; flute edges and set aside. In a small mixing bowl, beat the eggs, corn syrup, sugar, butter, and vanilla until combined. Stir in the nuts. Pour into pastry shell.
2. Bake at 325 degrees for 50-55 minutes until center is set and top is golden brown. Cool on a wire rack. Refrigerate leftovers.

I still have a few more Thanksgiving recipes that I need to post, so stay tuned!