Best Baileys Macadamia Nut Pie Recipes

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BAILEYS MACADAMIA NUT PIE



Baileys Macadamia Nut Pie image

This is a scrumptious dessert. The macadamia nuts can be raw or dry-roasted, either will work. Be sure to watch the crust while baking - tent with foil if it browns too quickly.

Provided by Knight of Ni

Categories     Pie

Time 1h20m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 9

3 eggs
1 cup sugar
1/2 tablespoon salt
1/2 cup unsalted butter
1 cup light Karo syrup
1/2 cup Baileys Irish Cream
1 cup semi-sweet chocolate chips
2 cups macadamia nuts (I chop one cup and leave one cup whole)
1 9 inch pie shell

Steps:

  • Cream together eggs, salt, sugar, and butter.
  • Blend in Karo and Baileys.
  • Stir in chocolate chips and nuts.
  • Pour filling into pie shell.
  • Bake in a preheated 300 degree (150 C) oven for one hour or until set in center.
  • Cool before slicing.

MIXED NUT PIE



Mixed Nut Pie image

This is like pecan pie but lots better. Have never taken it anywhere that I have not been asked for the recipe. In place of the mixed nuts you can use any combination of pecans, walnuts or cashews also.

Provided by Tweater

Categories     Pie

Time 1h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

1 cup sugar
1 1/2 cups corn syrup
4 eggs
1/4 cup butter
1 1/2 teaspoons vanilla
2 cups mixed nuts
1 unbaked 9-inch pie shell

Steps:

  • In a saucepan boil the sugar and corn syrup together for 3 minutes to dissolve the sugar. Cool slightly.
  • In a large bowl beat eggs lightly and slowly pour the sugar/corn syrup mixture into the eggs, stirring constantly.
  • Stir in the butter, vanilla and nuts and pour into crust.
  • Bake at 350 degrees for about 60 minutes or until set in the middle.
  • If getting too brown cover with aluminum foil.during last 15 minutes of cooking.

Nutrition Facts : Calories 667.1, Fat 33.3, SaturatedFat 8.6, Cholesterol 121, Sodium 423.1, Carbohydrate 88.4, Fiber 3.9, Sugar 42.2, Protein 10.5

MACADAMIA NUT PIE



Macadamia Nut Pie image

Provided by Roy Yamaguchi

Categories     Dairy     Egg     Nut     Dessert     Bake     Thanksgiving     Macadamia Nut     Fall     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

3/4 cup (packed) golden brown sugar
1/2 cup dark corn syrup
3 large eggs
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 frozen 9-inch deep-dish pie crust
2 cups roasted unsalted macadamia nuts
Vanilla ice cream (optional)

Steps:

  • Preheat oven to 325°F. Whisk sugar, corn syrup, eggs, butter and vanilla in large bowl to blend. Fill pie crust with nuts. Pour sugar mixture over nuts in pie crust. Bake pie until center puffs slightly, about 55 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving.) Serve with vanilla ice cream, if desired.

BAILEY'S ORIGINAL IRISH CREAM MACADAMIA NUT PIES RECIPE - (4.4/5)



Bailey's Original Irish Cream Macadamia Nut Pies Recipe - (4.4/5) image

Provided by Anne545

Number Of Ingredients 9

5 Eggs
1 1/4 c. Sugar
1/2 Tbsp. Salt
6 oz. Butter
1 c. Corn Syrup
6 oz. Bailey's Original Irish Cream
8 oz. Chocolate Chips
10 oz. Macadamia Nuts
2 9-inch Pie Shells

Steps:

  • Cream eggs, sugar, salt and butter. Add corn syrup and Bailey's. Stir in chocolate chips and macadamia nuts. Pour into pie shells. Bake at 300ºF until brown, about 1&1/2 to 2 hours

MACADAMIA NUT PIE



Macadamia Nut Pie image

Found this on the internet a few years ago. It is excellent! If you love macadamias and you love pecan pie - then this is for you!

Provided by Color Guard Mom

Categories     Pie

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 eggs, beaten
1/2 cup sugar
1 cup light corn syrup
1 1/2 cups salted macadamia nuts, chopped
3 tablespoons butter, melted
2 teaspoons vanilla
1 unbaked 9 inch pie shell

Steps:

  • Combine eggs, sugar, corn syrup, mixing well; stir in macadamia nuts, butter and vanilla. Pour filling into pastry shell.
  • Bake at 325 degrees F for 50 to 60 minutes or until filling is set. Cool and completely chill before serving.

Nutrition Facts : Calories 664.8, Fat 40.7, SaturatedFat 10.7, Cholesterol 121, Sodium 335.9, Carbohydrate 75.4, Fiber 2.9, Sugar 34.5, Protein 6.7

BAILEY'S IRISH CREAM AND MACADAMIA NUT PIE



Bailey's Irish Cream and Macadamia Nut Pie image

I have no idea where I got this recipe, but it is always a hit and it's super easy. Update: Recently I decided to bring this to a party and wanted it to be more like finger food, so I used a biscuit cutter to make little pie shells and tucked them gently into a mini-muffin tin (using a fork to poke the bottom), then I placed 4 chocolate chips in each one and poured the rest of the mix over them until nearly full. They were a HUGE hit!

Provided by Erin K. Brown

Categories     Pie

Time 1h45m

Yield 2 pies, 12-16 serving(s)

Number Of Ingredients 9

1 1/2 cups sugar
6 ounces butter
1/2 teaspoon salt
5 eggs
1 cup light corn syrup
6 ounces bailey's irish cream
8 ounces chocolate chips
10 ounces macadamia nuts, chopped
2 unbaked 9-inch pie shells

Steps:

  • Preheat oven to 300 degrees.
  • With an electric mixer, cream together sugar, butter, and salt.
  • Add the eggs and mix well.
  • Add the corn syrup and bailey's and mix well again.
  • Stir in the chocolate chips and nuts by hand.
  • Pour into unbaked pie shells and bake for 90 minutes or until a knife inserted in the center comes out clean.

MACADAMIA NUT PIE



Macadamia Nut Pie image

When I was young, friends of our family traveled to Hawaii and brought back macadamia nuts. My mom used them in this recipe. It's a tasty twist on traditional pecan pie.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10 servings.

Number Of Ingredients 7

1 sheet refrigerated pie crust
3 large eggs
1 cup dark corn syrup
2/3 cup sugar
2 tablespoons butter, melted
2 teaspoons vanilla extract
2 cups chopped macadamia nuts

Steps:

  • Unroll crust and place in a 9-in. pie plate; flute edge and set aside. In a small bowl, beat the eggs, corn syrup, sugar, butter and vanilla until combined. Stir in the nuts. Pour into crust. , Bake at 325° for 50-55 minutes or until center is set and top is golden brown. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 476 calories, Fat 30g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 264mg sodium, Carbohydrate 52g carbohydrate (40g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE MACADAMIA NUT PIE



Chocolate Macadamia Nut Pie image

Make and share this Chocolate Macadamia Nut Pie recipe from Food.com.

Provided by Ang11002

Categories     Pie

Time 1h10m

Yield 1 9inch pie

Number Of Ingredients 9

3 ounces semisweet chocolate
1/4 cup margarine
1/2 cup heavy cream
1/2 cup Karo light corn syrup
3 eggs, slightly beaten
1/3 cup sugar
1/3 cup packed brown sugar
1 (3 1/2 ounce) jar macadamia nuts, coarsely chopped & toasted
1 baked 9 inch pie shell

Steps:

  • Preheat to 350F In 1 qt saucepan, combine chocolate and margarine; stir over low heat until smooth and melted.
  • Remove from heat.
  • Stir in cream& corn syrup until well blended.
  • In medium bowl, beat eggs and sugars (white and brown) until well mixed.
  • Stir in chocolate mixture and add nuts.
  • Pour into pie crust and bake 40 minutes or until knife inserted halfway comes out clean.
  • cool and then enjoy.

Nutrition Facts : Calories 3881.9, Fat 270.2, SaturatedFat 93.5, Cholesterol 797.5, Sodium 1762.2, Carbohydrate 376.2, Fiber 24.4, Sugar 194.9, Protein 46.6

MACADAMIA NUT PIE



Macadamia Nut Pie image

Nice alternative to Southern pecan pie; very rich and buttery. Even better with homemade whipped cream on the side!

Provided by STORMYRPR

Categories     Desserts     Pies

Time 1h

Yield 8

Number Of Ingredients 6

1 cup dark corn syrup
⅔ cup white sugar
3 eggs, lightly beaten
1 (6.5 ounce) jar macadamia nuts, coarsely chopped
¼ cup butter, melted
1 (9 inch) unbaked pie shell

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, mix together the dark corn syrup, sugar, and eggs. Stir in macadamia nuts and melted butter. Pour into pie shell.
  • Bake in preheated oven for 50 to 60 minutes, or until filling is set. If necessary, cover edge with foil to prevent overbrowning.

Nutrition Facts : Calories 536.5 calories, Carbohydrate 62 g, Cholesterol 85 mg, Fat 32.3 g, Fiber 2.8 g, Protein 5.6 g, SaturatedFat 8.8 g, Sodium 248.7 mg, Sugar 28.8 g

MARSHALL ISLANDS MACADAMIA NUT PIE



Marshall Islands Macadamia Nut Pie image

This is Linda Waddy's recipe from allrecipes.com. I absolutely have to try this, and am keeping it here for safe keeping!

Provided by Pikake21

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1/3 cup shredded coconut
1 recipe 9" pastry pie shell
2 cups coarsely chopped raw macadamia nuts
4 eggs
1 cup light corn syrup
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup heavy whipping cream
3 tablespoons cream of coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Press coconut into bottom and sides of unbaked pie shell.
  • In a large bowl, mix together the eggs, corn syrup, sugar, vanilla, and salt until well blended. Fold in macadamia nuts. Pour into pie shell.
  • Bake for 15 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (165 degrees C), and continue baking until top is brown, and filling is set; this will take about 30 more minutes. Let pie cool.
  • To make Topping: In a chilled bowl, whip cream to soft peaks. Gradually pour in cream of coconut while whipping just until cream of coconut is fully incorporated. Slice pie into wedges and serve, passing coconut cream separately.

Nutrition Facts : Calories 650.1, Fat 45.9, SaturatedFat 15.1, Cholesterol 146.5, Sodium 228.6, Carbohydrate 59.4, Fiber 3.4, Sugar 27.9, Protein 7.5

MACADAMIA NUT CREAM PIE



Macadamia Nut Cream Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 16

1 1/4 cups all-purpose flour, plus more for dusting
1/2 cup sweetened shredded coconut
1/2 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons cold vegetable shortening
1 3/4 cups whole milk
1/2 cup salted macadamia nuts, finely chopped
2 large eggs, separated
3/4 cup granulated sugar
1/2 cup cornstarch
1 tablespoon vanilla extract
3 ounces white chocolate, finely chopped
3/4 cup cold heavy cream
1 tablespoon confectioners' sugar
1/4 cup salted macadamia nuts
2 tablespoons sweetened shredded coconut, toasted

Steps:

  • Make the crust: Pulse the flour, coconut and salt in a food processor until the coconut is finely chopped. Add the butter and shortening and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary). Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.
  • Preheat the oven to 375 degrees F. Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork. Refrigerate the crust until firm, about 15 minutes. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
  • Meanwhile, make the filling: Heat 1 1/2 cups milk and the macadamia nuts in a medium saucepan over medium heat (do not boil). Whisk the egg yolks, 1/2 cup sugar, the cornstarch, vanilla and the remaining 1/4 cup milk in a bowl until combined. Gradually whisk half of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture and cook, stirring constantly with a wooden spoon, until the mixture thickens and just begins to boil, 2 to 3 minutes. Remove from the heat and stir in the white chocolate until smooth. Transfer the filling to a large bowl and let cool to room temperature, stirring occasionally, about 30 minutes.
  • Once the filling is cool, bring a few inches of water to a simmer in a medium saucepan. Whisk the egg whites and the remaining 1/4 cup sugar in a large heatproof bowl. Set the bowl over the pan (do not let the bowl touch the water) and whisk until the sugar dissolves and the mixture is warm. Remove the bowl from the pan and beat with a hand mixer until the egg whites are glossy and stiff, about 5 minutes. Fold the beaten egg whites into the filling, then spread in the prepared crust. Cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight.
  • Just before serving, make the whipped cream for topping: Beat the heavy cream and confectioners' sugar with a mixer until medium peaks form. Transfer to a piping bag fitted with a star tip and pipe around the edge of the pie. Top with the macadamia nuts and toasted coconut.

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