When you’ve had your fill of our best pecan pie recipe (but really, is that possible?
), try this same old-fashioned pie recipe with macadamias instead of pecans.
Prepare and roll out pastry for Single-Crust Pie.
Credit: Con Poulos
Line a 9-inch pie plate with the pastry.
Trim; crimp edge as desired.
For filling, combine eggs, corn syrup, sugar, butter, and vanilla.
Stir in pecan halves.
Place the pastry-lined pie plate on the oven rack.
Carefully pour the filling into the pastry shell.
To prevent overbrowning, cover edge of the pie with foil.
Bake for 25 minutes.
Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean.
Cool on a wire rack.
Cover and refrigerate within 2 hours.
Stir together flour and salt.
Using a pastry blender cut in shortening until pieces are pea-size.
Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork.
Push moistened dough to side of the bowl.
Form dough into a ball.
On a lightly floured surface, use your hands to slightly flatten dough.
Roll dough from center to edge into a circle about 12 inches in diameter.
Pour filling over the top of the chocolate pieces.
Per slice: 581 cal., 33 g total fat (9 g sat.
2,000 calories a day is used for general nutrition advice.
