How to make it

  • Make pastry:
  • Put oven rack in middle position and preheat oven to 375°F. Toast nuts in 1 layer in a shallow baking pan in oven, stirring once or twice, until golden, about 5 minutes. Cool completely in pan on a rack. Coarsely chop 1/4 cup nuts and set aside.
  • Pulse flour, sugar, salt, and remaining 1/2 cup nuts in a food processor until nuts are finely chopped, then add butter and pulse until mixture resembles coarse meal. Add egg and process until dough begins to come together into a ball but is still crumbly. Form dough into a ball with your hands. Press about 1 tablespoon dough evenly over bottom and up side of each pie plate. Chill shells until firm, about 30 minutes.
  • Lightly prick bottoms and sides of chilled pie shells all over with a fork.
  • Bake until edges are golden and bottoms are pale golden, 12 to 15 minutes.
  • Cool completely in pans on racks. Loosen edges of shells carefully with offset spatula, then carefully remove shells from pans and transfer to a shallow baking pan. Sprinkle chopped nuts into bottoms of shells. Leave oven on.
  • Make filling:
  • Simmer butter, pineapple, brown sugar, and lemon juice in a 12-inch heavy skillet over moderate heat, stirring occasionally, until most of liquid is evaporated and pineapple is slightly translucent, about 10 minutes.
  • Cool slightly, then spoon a heaping tablespoon of filling into each shell.
  • Make meringue topping:
  • Beat whites with cream of tartar in a large bowl with an electric mixer at high speed until they just hold soft peaks. Gradually beat in sugar and beat until meringue holds stiff, glossy peaks. Spoon about 2 tablespoons meringue over filling of each pie, covering filling completely and sealing meringue to pastry.
  • Draw meringue up into small peaks and bake until tops are golden in spots, about 5 minutes.
  • Cool pies on racks, about 30 minutes. Serve warm or at room temperature.
  • Cooks' notes: ·Unbaked pie shells can be chilled, covered, up to 1 day.
  • ·Pie shells can be baked 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.
  • ·Pies can be baked 4 hours ahead and kept at room temperature.
  • ·The egg whites in the meringue will not be fully cooked, which may be of concern if salmonella is a problem in your area. You can substitute liquid pasteurized egg whites.

Reviews & Comments 3

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    " It was excellent "
    minitindel ate it and said...
    OHHHHHHH too cool these are nifty thank you


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    " It was excellent "
    dooley ate it and said...
    Oh man, I've got to make these tomorrow! Great recipe! 5!
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    " It was excellent "
    chefmeow ate it and said...
    Yummy with a capital Y. This sounds decadent. I love pineapple and macadamia nuts together, been a long time favorite. This is bookmarked for immediate use. Great post and a very high 5.
    Was this review helpful? Yes Flag

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