Hawaiian Macadamia Nut Pie-State Fair Recipe Winner

Hawaiian Macadamia Nut Pie

(1^st place winner, “Great Baking Bonanza”, Nebraska State Fair)

Jody Lilja of Waverly

Crust:

2-1/4 cups crisp coconut macaroon cookies, crushed

1/2 cup chopped macadamia nuts

1/4 cup soft butter

Combine ingredients in a small bowl. Press 2 cups into a 9-inch deep dish pie plate. Put the rest in the middle of another pie plate (for topping) and bake them both at 375° F for 8 minutes.

Filling:

8 oz. package cream cheese

1/2 cup lime juice

1 can Eagle Brand Sweetened Condensed Milk

4 teaspoons raspberry lemon powdered drink mix

1 (8 oz.) can crushed pineapple, drained

1 cup fresh raspberries

1 (12 oz.) can raspberry cake and pastry filling

4 oz. whipped topping

Combine first 4 ingredients on low with an electric mixer. Fold in fruit and whipped topping. Put half in cooled pie shell then carefully spread raspberry cake and pastry filling on 1^st layer. Mound the remainder of filling on pie and chill. Before serving finely crumble remainder of crust and sprinkle on pie. Garnish with more whipped topping or additional fresh raspberries. Makes 8 servings.