Today is going to be a slow day. Having little to do other than watching my Gilligan's Islands reruns, I started daydreaming again of a trip back to The Big Island. When driving from Volcano to Kona the bestie and I stopped at a few places that were highlights and I can't stress enough why random road trip stops are the best. Along the way we stopped at the Painted Church. This church was so beautiful I'd consider abandoning my English Garden wedding ideas and hop on a plane to have a small, yet colorful, church wedding in the middle of the Pacific.
The next stop along the way was the Kona Coast Macadamia Nut & Candy Factory. This was a small building with some displays and a gift shop. So in the spirit of "shopping local", we grabbed a bag of MacNuts and headed to the next stop ...
The last stop along the way was a bit more deliberate, the Coffee Shack. Sunset magazine recommended this place and rightfully so. Everything from the sandwich to the iced Kona coffee to the Mac Nut Pie for dessert was great. So, today's inspiration comes from the visit to the Mac Nut factory and the Coffee Shack - Mac Nut Pie!
I found a recipe from our good ol' friend Sam Choy's cookbook "Little Hawaiian Cookbook for Big Appetites" that will be tried tonight:
Macadamia Nut Pie
Serves 8
3 Eggs
2/3 Granulated Sugar
1 C Light Corn Syrup
1 1/2 to 2 C Chopped Mac Nuts
2 Tablespoons melted Butter
1 Teaspoon Vanilla
1 Unbaked 9 Inch pie Shell
Preheat oven to 325. Beat eggs with sugar and corn syrup and stir in the Mac nuts. add butter and vanilla and blend well. Pour mixture into pie shell. Bake for 50 minutes or til crust is golden and center is somewhat set. Test this by shaking the pie gently. Let cool and chill.
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