Looking for a twist on a classic? Swap pecans for macadamia nuts and you get a delicious nut pie that everyone will love! This Macadamia Nut Pie is loaded with white chocolate chips and is an easy one-bowl recipe. It’s destined to be your new family favorite!
For a long time, I wasn’t a fan of pecan pie until I tried adding chocolate chips and, well, they made it so much better! So, I thought why not swap the pecans for macadamia nuts and the chocolate for white chocolate and see what happens?
I thought about what flavors go well with macadamia nuts which are buttery and considered a tropical nut because they are grown in Hawaii. White chocolate just seemed like the perfect match!
I’m happy to report great things happened when I tested the recipe and now I get to share this macadamia white chocolate pie with you!
Ingredients in Macadamia Pie
I based this recipe off of my mom’s pecan pie recipe and the results are amazing! The pie is sweet, crunchy, soft and a little savory all at the same time. I mean, macadamia nuts? Best. Nuts. Ever.
Plus, it’s an easy one-bowl pie recipe that doesn’t take any time to make – especially if you use your favorite store-bought pie dough.
- Chopped macadamia nuts
- White chocolate chips
- Light corn syrup
- Melted unsalted butter
- Homemade pie dough or store bought
Three Easy Steps
Fit the pie dough into your pie plate and crimp the edges. Sprinkle the chopped nuts and white chocolate chips in the bottom of the crust.
Whisk the eggs in a large bowl and then stir in the syrup, sugar, salt and butter. Pour the mixture over the nuts and chips.
To ensure the bottom of the crust bakes properly, I bake it first at 450°F for 10 minutes, then lower the heat to 350°. Continue baking for 35 to 40 minutes or until the top is brown and the center is still a little jiggly.
The macadamia nuts will get really brown on top, so don’t worry, just make sure to take the pie out when the center is still slightly jiggly.
The pie will continue setting up while it cools so wait to slice it until it’s completely cooled.
Baking Tips and Tricks
A store-bought refrigerated pie dough is great for this macadamia white chocolate pie recipe, especially if you’re short on time. If you want to make it from scratch my all-butter pie crust is the perfect on to try.
I recommend baking the pie on a cookie sheet in case any of the filling bubbles over the edge of the crust. It’s a lot easier to clean a cookies sheet than the bottom of your oven!
Start the pie with a pie shield (or cover the edges of the crust with strips of foil). This helps the crust get too dark.
You know when the pie is done when it’s still a little jiggly in the center, so just gently shake the cookie sheet to test it. It should be set around the edges and wobble in the center.
You can store the pie in the refrigerator for up to four days. Just keep it covered with plastic wrap!
I highly recommend you try swapping pecan pie with macadamia nuts! The white chocolate chips give the pie a great texture and flavor and the buttery nuts are so delicious. It’s easy enough for a last-minute dessert for holidays, potlucks or whenever you want to treat yourself. Enjoy!
Other Nut Pies
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Macadamia Nut Pie Recipe
- 1 pie crust (homemade or refrigerated)
- 1 cup light corn syrup
- 3 large eggs
- ⅓ cup sugar
- ½ teaspoon salt
- ¼ cup unsalted butter , melted
- 1 ½ cups chopped macadamia nuts
- 2/3 cup white chocolate chips
- Preheat oven to 450°F. Unroll pie crust and place in your pie plate, crimping the edges as desired.
- Beat eggs by hand in a large bowl. Stir in corn syrup, sugar, salt, and melted butter. Stir in macadamia nuts and white chocolate chips then pour mixture into the pie shell.
- Place pie on a cookie sheet and cover with a pie shield or cover the edges with foil so the crust doens't get too brown. Bake for 10 minutes at 450°F. Then reduce the oven temperature to 350° and bake for an additional 35-40 minutes, until the top is browned. The center will still be wiggly, but will set as the pie cools.
- Cool completely before cutting.
Nutritional information not guaranteed to be accurate
Looking for a twist on a classic? Swap pecans for macadamia nuts and you get a delicious nut pie that everyone will love! This Macadamia Nut Pie is loaded with white chocolate chips and is an easy one-bowl recipe.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: September 27, 2020