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Suggest a better descriptionPreheat the oven to 375 degrees F. Place the nuts on a baking sheet and toast until golden, about 8 to 10 minutes. Remove from the oven and cool completely. Using a sharp knife, roughly chop the nuts. Line a 10-inch tart pan with pastry. Sprinkle the nuts and coconut over the pastry. In a mixing bowl, beat the eggs. Combine the sugar, brown sugar, corn syrup, vanilla, salt, butter and flour. Mix well. Pour the mixture over the macadamia nuts and coconut. Place in the oven on sheet tray and bake for about 45 to 50 minutes, or until the filling sets. Remove from the oven and cool completely. Serve each piece of pie with a scoop of ice cream. Yield: 8 servings Recipe Courtesy Emeril Lagasse 1999 Recipe by: EMERIL LIVE SHOW #EMIC13
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Serving Size: 1 Serving (2726g) | ||
Recipe Makes: 1 | ||
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Calories: 8037 | ||
Calories from Fat: 4448 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 494.2g | 659 % | |
Saturated Fat 178.6g | 893 % | |
Monounsaturated Fat 247.7g | ||
Polyunsanturated Fat 29g | ||
Cholesterol 4647.7mg | 1430 % | |
Sodium 3387.9mg | 117 % | |
Potassium 4201.7mg | 111 % | |
Total Carbohydrate 773.2g | 227 % | |
Dietary Fiber 38.2g | 153 % | |
Sugars, other 734.9g | ||
Protein 180g | 257 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8037
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