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Macadamia Nut Cream Pie


  • 1/2 cup granulated sugar
  • 4 tablespoons sifted cornstarch
  • 1/2 teaspoon salt
  • 2 cups milk
  • 4 egg yolks, lightly beaten
  • 1 tablespoon butter
  • 2 tablespoons Kahlu a liqueur
  • 3/4 cup chopped macadamia nuts
  • 2 cups whipped cream
  • 1 (9-inch) baked pie shell


  1. Combine sugar, cornstarch and salt in top of a double boiler.
  2. Slowly add milk, stirring constantly. Place over gently boiling water and cook 10-15 minutes, stirring constantly until mixture thickens to a loose custard.
  3. Blend 1/2 cup of the hot sugar mixture into the egg yolks, 1 tablespoon at a time.
  4. Slowly pour and beat the warm egg mixture back into the remaining sugar mixture. Continue cooking 3 to 5 minutes, until the custard is thick.
  5. Add butter; cool to room temperature.
  6. Stir in the Kahlua and all but 1 tablespoon of the nuts.
  7. Fold in 1 cup whipped cream.
  8. Fill pie shell, garnish with remaining whipped cream and reserved nuts.
  9. Chill.

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