Pecan/Macadamia Nut Pie

(by Pauline Hurst)
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1-1/4 cup All-Purpose Flour 1/3 cup (minus 1 tbs.) Shortning
4 or 5 tbs. Very Cold Water  
2 tbs. Butter (not margarine) 1 cup Corn Syrup (non-GMO)
3 Eggs (Slightly Beaten) 1/4 cup Macadamia Nuts
1 cup Pecans 1/3 cup Sugar
1 tsp. Vanilla  


      1. Prepare pie crust first. IMPORTANT: Do not touch the pie dough with your hands. Doing so will cause the crust to be hard.
      Use one or two knives to cut/mix flour and shortening until you have very small pieces. Place dough between two sheets of wax paper and roll into a ball shape. With the dough still between the wax paper, roll flat until it is large enough to cover the bottom and sides of a 9-inch pie plate.

      2. Preheat oven to 350° heat. Combine all filling ingredients (except the nuts) in a bowl. Mix well. Pour filling into prepared pie crust. Add pecans and macadamia nuts on top of the filling. Bake uncovered for 15-20 minutes. Remove from oven and cover with baking foil. This will prevent nuts from burning. Bake at the same temperature for 20-25 minutes. Crust should be golden; do not over cook.
      Remove from oven and let stand until bubbling subsides. Best when served hot, but it can be eaten cold.

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picture of Pecan/Macadamia Nut Pie
© Page Publisher: Duane R. Hurst