Macadamia Nut Pie

Macadamia nut pie

Prep time: 30 minutes

Chill time: Several hours

Serves 8

Carol Owens of Guinda has fond memories of the food served at the now-closed Auction Yard Cafe in Willows. Owens says the eatery had the best pies and tastiest beef stew she's ever eaten. She especially enjoyed the macadamia nut pie served there; it may have been called Hawaiian dream or cream pie. She was hoping someone had the recipe or one close to it.

Clara Caul of Citrus Heights lived on the Hawaiian island of Maui for a few years and found this recipe in the Maui News in 1983. She made this pie often for the many guests she entertained from the mainland. Caul says it always received rave reviews. This recipe may fill the bill for Owens.

Ingredients

Pie filling

1 (10-ounce) package marshmallows

½ cup whole milk

1 (8-ounce) can crushed pineapple, drained

1 cup heavy whipping cream, whipped

½ cup chopped macadamia nuts

Crust: 1 cup graham cracker crumbs

¼ cup finely chopped macadamia nuts

¼ cup melted butter

¼ cup brown sugar

Instructions

For the filling: Combine the marshmallow and milk in the top of a double boiler over medium-low heat and cook slowly until marshmallows are melted. Stir in pineapple and remove from heat. Let cool completely. Gently fold whipped cream into marshmallow mixture. Gently stir in ½ cup chopped macadamia nuts. Set aside.

For the crust: In a small bowl combine graham cracker crumbs, ¼ cup finely chopped macadamia nuts, melted butter and brown sugar. Mix well. Press mixture into a 9-inch pie pan. Pour filling into crust and chill for several hours before serving.