On our most recent trip to the Big Island of Hawaii, Mike and I visited the Pu’unaluhu Bakery in the village of Na’alehu. We had a piece of macadamia nut pie that was divine. It had what I thought was a hint of butterscotch and a dense and creamy pudding consistency. I came home determined to try and make this delicious pie. I did make a delicious macadamia nut pie – twice as of this moment – but it is not quite the same as the one we shared at the bakery. It is, however, quite marvelous.
1. Use a flour crust, a nut crust or no crust at all.
2. Rough chop enough macadamia nuts to make about 1 ½ cups. Put these into the bottom of the pan/crust.
3. Combine ½ cup butterscotch caramel, 3 large or 4 medium eggs, 1 teaspoon vanilla, ½ cup raw honey, and 2 cups full fat coconut milk or whipping cream in a mixing bowl. Stir.
4. Pour filling mixture over nuts and mix gently, without marring the crust.
5. Bake at 325ยบ for 45 - 50 minutes. Remove from oven when the center is slightly spongy to the touch.
It’s great served plain, but whipped cream or vanilla ice cream make it especially festive.
It is true that the happy effects of tolerance are sometimes long postponed.
William Comfort
