Macadamia Pie Recipe

I started today’s baking experiments with a very simple recipe found in Scott’s family recipe book, a place where all sorts of fabulous recipes are found. I didn’t find out much about Mrs. A Fink in 1934 from google, oddly enough, but the recipe is similar to one that supposedly Dear Abby published, so it must be good, right?

I wanted to use our own macadamia nuts, of course. I thought two types would make great pies — our vanilla crunch and our Cinnamon Bun Crunch nuts. Because I didn’t want to overpower each one but rather have it shine, I used light syrup for the vanilla and dark for the caramel crunch. I used a blender to make smaller pieces for one pie, and just rough chopped the ones for the other.

I think they came out great.

Here’s what I did:

Arrange the chopped nuts evenly on the unbaked pie shell. Mix the remaining ingredients together until combined, and then pour over the nuts. Bake at 300 degrees for 80 minutes, until nicely toasted on top.

I found I needed to rotate the pies in the oven to get them to bake evenly, and even then, I should have done it more often!

I substituted dark Karo syrup and our Cinnamon Bun Crunch macadamia nuts for the second pie. I’m not sure which one I liked better!

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