Macadamia nuts are my favorite. As I was walking home from work the other day, as often happens, I began conceptualizing dishes and recipes. At work I make a much loved Chocolate Bacon Pecan Pie. As I was strolling along, I thought to myself, what if I made one with macadamia nuts? And then I typically use nuts for the crusts. What if I use almond flour and add some coconut?
I normally do not brag and I am typically hyper-critical of my own work, but this pie is freaking delicious. Once I posted a pic, my co-workers asked where it was so I made them one with white chocolate chips at the bottom. Amaze-balls. So good. This was some of my feedback. Plus my own succumbing to brag about the yumminess. The holidays are coming up, it’s pie season, maybe add this to your repertoire for the season.
- 1 1/2 cups almond flour
- 1/2 cup unsweetened coconut flakes
- 3/4 cup cold butter or coconut oil
- 1/2 tsp sea salt
- 1 tbsp coconut sugar
- 2 tbsp ice cold water
- 1 cup chopped macadamia nuts
- 1 cup maple
- 2/3 cup coconut sugar
- 3 eggs
- 1/3 cup melted ghee
- 1 tsp vanilla
Make it Happen: Process the crust ingredients until they form a ball. Press into a pie pan (I made 4 small ones. Melt ghee. Whisk all the filling ingredients and fold in the macadamia nuts. Pour into pie crusts. Bake at 350 for 40 minutes or until slightly jiggly in the middle. Allow to cool two hours. Slice and enjoy!