1 ¼ cup all-purpose flour
1 tablespoon granulated sugar
¼ cup vegetable shortening
¾ stick unsalted butter, cold and cubed
2–3 tablespoons water
½ cup granulated sugar
½ cup packed light brown sugar
½ cup honey
4 tablespoons coconut butter, melted
4 large eggs
2 tablespoons tequila
1 tablespoon pure vanilla extract
1 ½ cups Mauna Loa chopped dry roasted macadamia nuts
1 cup flaked unsweetened coconut, toasted
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Make the crust. In a medium bowl, stir together flour and sugar. Cut in the shortening and butter using your fingers or a fork. Slowly add water and mix until the dough comes together when squeezed. Form into a ball and wrap in plastic. Refrigerate at least two hours.
When ready to make the pie, preheat oven to 375 degrees F. Remove the pie crust from the refrigerator and roll out on a floured surface so that it is large enough to fit in your pie pan and come all the way up the sides. Crimp it however you like and return it to the refrigerator while you make the filling.
In a large bowl, stir together the sugars, honey, coconut butter, eggs, tequila, and vanilla until well combined. Add in the macadamia nuts and coconut and stir to combine. Pour into the prepared pie shell and bake for 15 minutes. Without opening the oven, reduce the temperature to 350 degrees F and bake for an addition approximately 50 minutes, until the crust is golden brown and the center of the pie jiggles slightly. If the crust gets too brown at any time, tent it with foil.
Cool the pie at room temperature for about 2 hours, and then refrigerate until cold, preferably overnight. Pie may be stored in an airtight container in the refrigerator for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the refrigerator overnight.