The exotic flavor of  macadamia nuts combined with tropical coconut  will leave you wishing you were in Hawaii right now! 

Just close your eyes and imagine hearing surf gently crashing against beautiful white sand beaches.  Rocking in a hammock listening to soft relaxing music.  

See a beautifully tanned muscular native boy paddling a ceremonial canoe across a calm sea.   A native girl is wearing coconut shells while fanning you with a banana leaf.  Woken from your slumber, it is time for the luau.  

You drink and dine on  roasted pork barbecued underground for days. Its soft sweet flesh and tangy marinade are delicious.   The hostess now comes to the table with a special treat.  It is a  sinfully rich Coconut Macadamia Nut Cream Pie. This is the climax to a perfectly lovely and restful day!                  

Ingredients For Filling: 
Pie Shell-9 inch, deep. 
Eggs-7 lightly beaten. 
Coconut-1 1/2 cups flaked sweetened coconut. 
Honey- 3/4 cup. 
Butter- 3/4 cup melted, cooled slightly. 
Sugar- 3/4 cup. 
Pure Vanilla Extract- 1/2 teaspoon.
Macadamia Nuts-1 1/2 cups.                 

Ingredients For Topping: 
Heavy Whipping Cream- 1 cup. 
Pure Vanilla Extract-  1/2 teaspoon. 
Sugar-2 tablespoons.                   

Instructions:  Prick the unbaked pie shell with a fork all over.  Set aside.  In a large mixing bowl combine the eggs, honey, butter, vanilla and sugar until batter is smooth.  Spread the coconut evenly over the bottom of the pie shell.  Pour the egg mixture over the coconut.  Sprinkle the macadamia nuts over the filling.  Bake for 50-60 minutes in a preheated 325F. oven.  Cool completely. 

Whip the heavy cream, sugar and vanilla until peaks form.  Serve pie slices with a large dollop of fresh whipped cream sprinkled with a little toasted coconut.

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