Chocolate, Macadamia And Coconut Pie

Recipe Ingredients

3/4 cup	177ml	Macadamia nuts - (rinsed if salted), coarsely
1 cup	93g / 3.3oz	Sweetened coconut flakes - shredded
1/3 cup	78ml	Light cream
1/4 cup	82g / 2.9oz	Light corn syrup
1/4 cup	40g / 1.4oz	Light brown sugar
1/4 cup	49g / 1.7oz	Granulated sugar
2 oz	56g	Semisweet chocolate square - coarsely chopped
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Eggs (large)
1/2 teaspoon	2.5ml	Vanilla extract
1		Chocolate wafer pie crust - (9 inch), ready made

Recipe Instructions

1. Preheat oven to 325*. Spread nuts and coconut out on a baking sheet. Bake for 8-10 minutes or until lightly toasted, stirring occasionally. Set aside.

2. Meanwhile, in a saucepan, combine cream, corn syrup, brown sugar, sugar, chocolate, and butter. Stir over low heat until the chocolate and butter have melted and the mixture has come to a simmer, about 2 minutes. Remove from heat.

3. In a medium bowl, whisk eggs and vanilla until frothy. Slowly whisk the hot chocolate mixture into the eggs. Set aside 1/3 cup of the toasted macadamia-coconut mixture; stir remainder into the chocolate filling.

4. Pour the filling into the pie shell. Set the pie on a baking sheet. Bake for 10 minutes, or until pie is beginning to set around the edges.

5. Sprinkle the reserved macadamia-coconut mixture over the top of the pie and bake for about 20 minutes longer, or until the pie is puffed throughout. Set on a rack to cool. Serve lukewarm or at room temperature.

Source:
Safeway's Fresh Ideas magazine

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