Desserts - Pies, Cobblers, and Puddings
Steve brought this variation on the classic Pecan Pie recipe back from Hawaii. It uses Macadamia nuts instead of pecans and a little Jack Daniel’s whiskey instead of vanilla flavoring. It is definitely “ono” (delicious)!
1 cup light corn syrup
1 cup sugar
3 eggs, lightly beaten
2 Tablespoons butter, melted
2 Tablespoons Jack Daniel’s® Tennessee Whiskeyitem2
1 1/4 cups Macadamia nuts (for baking)
1 uncooked 9” DEEP DISH pie shell
Stir first 5 ingredients thoroughly using a spoon or whisk then mix in Macadamia nuts.
Pour mixture into pie crust (let pie crust thaw at room temp 15-20 minutes while preparing filling).
Bake at 350 degrees on a pizza pan or cookie sheet on the center rack of oven for 60-70 minutes. Cool slowly 2-3 hours on a wire rack. Store in refrigerator.
TIPS: Pie is done when center reaches 200 degrees F. Tap center surface of the pie lightly, it should spring back when done. To prevent crust from over-browning cover the pie with a foil tent after 40 minutes of baking (try not to lie foil on top of pie to prevent sticking to top).
Copyright © Mike Perry, 2011