2 (3 1/2 oz.) jars Macadamia nuts
1/3 c. flaked coconut
1 UNBAKED 9 inch pastry shell (recipe below)
4 eggs, slightly beaten
1 c. light corn syrup
1/2 c. sugar
1/4 tsp. salt
1 1/2 tsp. vanilla extract
1/2 c. whipping cream
1 1/2 tbsp. cream of coconut

Rinse Macadamia nuts with hot water; drain well and pat dry with paper towels. Coarsely chop nuts. Press coconut into bottom and sides of the unbaked pie shell; set aside.

Combine eggs and next 4 ingredients. Stir in nuts. Pour filling into pastry shell. Bake at 350 degrees for 15 minutes. Reduce temperature to 325 degrees and bake an additional 35 minutes or until filling is set. Cool. Beat whipping cream until soft peaks form. Stir in cream of coconut. Drop mixture on top of each serving of pie. Yield: 1 (9 inch) pie.

9 INCH PASTRY SHELL:

1 1/2 c. sifted all-purpose flour
4 to 5 tbsp. cold milk
1 tsp. salt
1/3 c. Crisco

Mix flour and salt. Add Crisco and cut into flour until smooth. Add cold milk and blend. Put some dry flour on waxed paper and roll out pie crust and place in pie dish.