Pineapple Macadamia Nut Pie Recipes

PINEAPPLE-MACADAMIA NUT PIE

Steps:

• Cream together butter and sugar.
• Add eggs one at a time and continue beating.
• Add corn syrup, flour, rum extract, pineapple and nuts.
• Pour into pie shell and bake at 350 degrees for 40 minutes or until firm.
• Allow to cool before serving.

PINEAPPLE MACADAMIA NUT MERINGUE PIES

Steps:

• Make pastry:
• Put oven rack in middle position and preheat oven to 375°F. Toast nuts in 1 layer in a shallow baking pan in oven, stirring once or twice, until golden, about 5 minutes. Cool completely in pan on a rack. Coarsely chop 1/4 cup nuts and set aside.
• Pulse flour, sugar, salt, and remaining 1/2 cup nuts in a food processor until nuts are finely chopped, then add butter and pulse until mixture resembles coarse meal. Add egg and process until dough begins to come together into a ball but is still crumbly. Form dough into a ball with your hands. Press about 1 tablespoon dough evenly over bottom and up side of each pie plate. Chill shells until firm, about 30 minutes.
• Lightly prick bottoms and sides of chilled pie shells all over with a fork.
• Bake until edges are golden and bottoms are pale golden, 12 to 15 minutes.
• Cool completely in pans on racks. Loosen edges of shells carefully with offset spatula, then carefully remove shells from pans and transfer to a shallow baking pan. Sprinkle chopped nuts into bottoms of shells. Leave oven on.
• Make filling:
• Simmer butter, pineapple, brown sugar, and lemon juice in a 12-inch heavy skillet over moderate heat, stirring occasionally, until most of liquid is evaporated and pineapple is slightly translucent, about 10 minutes.
• Cool slightly, then spoon a heaping tablespoon of filling into each shell.
• Make meringue topping:
• Beat whites with cream of tartar in a large bowl with an electric mixer at high speed until they just hold soft peaks. Gradually beat in sugar and beat until meringue holds stiff, glossy peaks. Spoon about 2 tablespoons meringue over filling of each pie, covering filling completely and sealing meringue to pastry.
• Draw meringue up into small peaks and bake until tops are golden in spots, about 5 minutes.
• Cool pies on racks, about 30 minutes. Serve warm or at room temperature.

PINEAPPLE-ORANGE PIE WITH MACADAMIA CRUST AND CANDIED NUTS

Steps:

• Preheat oven to 375 degrees. Pulse 3/4 cup macadamia nuts in a food processor until they resemble coarse crumbs; set aside in a small bowl. Pulse cookies in a food processor until they resemble coarse crumbs. Add cookie crumbs and melted butter to nuts; stir to combine. Press mixture into a 9-inch pie plate. Bake until golden, 8 to 10 minutes. Transfer to a wire rack; let cool completely.
• Put pineapple juice, orange zest and juice, 1/2 cup sugar, cornstarch, salt, 1/4 teaspoon vanilla, and the chopped pineapple into a medium saucepan. Simmer, stirring occasionally, over medium heat until thick and transparent, 5 to 7 minutes. Let cool 5 minutes. Pour into crust. Refrigerate 1 hour (up to overnight).
• Heat 1 cup sugar and 1/4 cup water in a small saucepan, stirring to dissolve sugar. Cook over medium heat until thickened and golden brown, about 5 minutes. Remove from heat. Stir in remaining 3/4 cup nuts. Spread nuts onto a baking sheet lined with parchment, and let cool completely. Coarsely chop.
• Beat cream with remaining tablespoon sugar and 1/4 teaspoon vanilla until soft peaks form. Spread whipped cream over pie, and refrigerate 30 minutes. Serve sprinkled with candied nuts.

MACADAMIA NUT PIE

Steps:

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

PINEAPPLE-COCONUT PIE

Steps:

• Preheat oven to 325°F. Flatten crust on lightly floured surface; press seams together if necessary. Fit into 9-inch-diameter glass pie dish; crimp edges.
• Arrange pineapple in crust. Combine sugar, flour and salt in medium bowl. Add eggs and butter and blend well. Pour batter evenly over pineapple. Sprinkle coconut and nuts over and press lightly into batter. Bake until light brown and center is firm to touch, about 1 hour 15 minutes. Transfer to rack and cool completely.

CREAMY PINEAPPLE PIE

Steps:

• Combine milk, pineapple and lemon juice; fold in whipped topping. Pour into prepared crust. Refrigerate until serving. If desired, serve with toasted macadamia nuts and additional crushed pineapple.