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Source: Midwest Living


Recipe Summary

30 mins
45 mins
1 hr 15 mins


Ingredient Checklist


For pastry:
  • In a mixing bowl, stir together the 1-1/4 cups flour, the 3 tablespoons granulated sugar, the 1/8 teaspoon salt, cinnamon, and nutmeg. Using a pastry blender, cut in cold butter until pieces are the size of small peas. Add the 1 beaten egg and gently toss mixture with a fork to moisten. Form into a ball.

  • Pat dough onto the bottom and 1-1/2 inches up sides of 9-inch springform pan to form a firm, even crust. Dont prick.

For filling:
  • In a medium mixing bowl, combine the 3 eggs, corn syrup, brown sugar, 2 tablespoons melted butter, the 1 tablespoon flour, the vanilla, and the 1/8 teaspoon salt. Mix well. Stir in macadamia nuts and pecan halves.

  • Place crust-lined springform pan on a shallow baking pan. Carefully pour filling into crust. Bake pastry in a 350 degree F oven for 45 to 50 minutes or until a knife inserted near center comes out clean. Cool on a wire rack for 15 minutes. Using a sharp, thin-bladed knife, loosen crust from sides of the pan; continue to cool. Refrigerate within 2 hours.

  • Just before serving, remove sides of the pan. Serve dessert with sweetened whipped cream. If you like, garnish it with rosemary and cranberries. Cover and chill to store.

Nutrition Facts

500 calories; fat 30g; cholesterol 134mg; carbohydrates 55g; insoluble fiber 2g; protein 6g; sodium 281mg.