Chef Emeril Lagasse
Macadamia Nut and Coconut Tart
Category
Dessert
Servings
6 - 8 servings
Prep Time
20 minutes
Cook Time
50 minutes
Author:
Chef Emeril Lagasse
Ingredients
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1 Pie Crust, 10"
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2 cups Macadamia Nuts
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1 cup Dried Coconut Chips
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4 Eggs
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1/2 cup Sugar
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1/2 cup Light Brown Sugar
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1 cup Light Corn Syrup
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1/2 teaspoon Pure Vanilla Extract
-
1/8 teaspoon Salt
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4 tablespoons Butter, melted
-
1 tablespoon Flour
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8 scoops Vanilla Ice Cream
Directions
Preheat the oven to 375°F.
Place the nuts on a baking sheet and roast until golden. Roast about 8-10 minutes. Remove from the oven and cool completely.
Using a sharp knife, roughly chop the nuts.
Sprinkle the nuts and coconut over the pie crust.
In a mixing bowl, beat the eggs. Combine the sugar, brown sugar, corn syrup, vanilla, salt, butter and flour. Mix well.
Pour the mixture over the nuts and coconut.
Place in the oven on a sheet tray and bake for about 45-50 minutes, or until the filling sets. Remove from the oven and cool completely.
Serve each piece of pie with a scoop of ice cream.
