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+ servings
5 from 1 vote
Tarte au Noix de Macadamia
Macadamia Nut Pie
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Macadamia nut pie is a traditional recipe from the Marshall Islands and a delicious twist on pecan pie, typically served with coconut whipped cream.
Course: Dessert
Cuisine: Marshallese, Oceanic
Servings: 8 people
Author: Mike Benayoun
For the dough (amount for 2 pie shells, you can freeze the remaining half)
  • 2 cups flour
  • 10 tablespoons butter (at room temperature)
  • ½ cup icing sugar
  • 1 pinch salt
  • 1 egg (at room temperature)
For the pie filling
  • 3 cups macadamia nuts
  • ½ cup grated coconut
  • 4 eggs
  • ½ cup corn syrup
  • ¼ cup sugar
  • ½ teaspoon vanilla extract
For the coconut-flavored whipped cream
  1. 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.
  2. Cover with plastic wrap and refrigerate for at least 2 hours.
  3. Preheat oven at 350F/180C.

  4. Roll out the dough and line a tart pan or pie mold with the dough. Prick the bottom with a fork.
  5. Sprinkle coconut on the pastry and press with fingertips to adhere coconut to the bottom and the edges of the dough.
  6. Mix the eggs and sugar. Then add the corn syrup and vanilla extract and mix again.
  7. Pour this mixture over the dough and dispose the macadamia nuts.
  8. Bake for 15 minutes in preheated oven, then 30 minutes after lowering the oven temperature to 310F/160C.

  9. Let the pie cool completely before unmolding.
  10. Whip the heavy cream with the coconut cream until stiff.
  11. Serve the pie accompanied by the cream.