Macadamia Nut Pie with White Chocolate

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
• Eggs
• Sugar
• Salt
• 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

• Brown Sugar Pecan Pie
• Chocolate Pecan Pie
• Apple Pecan Pie
• Chocolate Peanut Pie

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.