The flavor and texture of this pie is so delicious! The macadamia nuts and coconut combined with the coffee will make it a favorite pie.

This recipe comes from a book I highly recommend, Maxwell House Coffee Drinks & Desserts Cookbook.


  • 1 9-inch pie crust, unbaked or partially baked
  • 1/4 cup heavy cream
  • 1 tablespoon instant coffee granules
  • 3 eggs, beaten
  • 1 cup light corn syrup
  • 1 cup granulated sugar
  • 1 tablespoon butter, melted
  • 1 cup flaked coconut
  • 3.5 ounces (3/4 cup) macadamia nuts, coarsely chopped*

Preheat oven to 350° F.

Blend the cream and instant coffee in a large mixing bowl. Stir in the eggs, corn syrup, sugar, and butter. Then stir in the nuts and coconut. Pour mixture into the crust.

Bake for 50 to 60 minutes. The center does not need to be completely set. A knife inserted halfway between the center and the edge should come out clean.

Cool completely on a wire rack before slicing. Makes 8 servings.

*Other nuts may be substituted.

Crunchy and Creamy Coffee Macadamia Nut Pie

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