Crustless Macadamia Nut Pie

Crustless Macadamia Nut Pie - Quirky Cooking
This pie recipe has got to be the easiest I’ve ever made!! There’s no crust (so it’s gluten free, and even grain free), and the actual making of it takes a couple of minutes at the most! (Plus cooking time, of course.) The original recipe was for a pecan pie, with lots of corn syrup and sugar, which I changed to agave syrup and Rapadura, using a bit less, and adding some sea salt to cut the sweetness a little.

This recipe makes two pies if you use regular pie plates – I made one pecan and one macadamia. (Sorry, don’t have a photo of the pecan pie, it got eaten too quickly!) You can make it dairy free by using coconut oil instead of butter – a hint of coconut flavour goes well with macadamias.

Note: You can find fine sea salt and vanilla powder for this recipe in my online store here!

Crustless Macadamia Nut Pie
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  1. 3 cups of macadamia nuts or pecan nuts
  2. 150g Rapadura
  3. 350g agave syrup or rice malt syrup
  4. 6 eggs
  5. 2 Tbspns butter (or coconut oil)
  6. 2 tspns vanilla extract
  7. 1/2 tsp celtic sea salt
  1. Cover the bases of two lined pie plates with a single layer of nuts.
  2. Place rapadura in Thermomix bowl and grind on speed 9 for 15 seconds.
  3. Place remaining ingredients in Thermomix bowl and mix on speed 6 for 20 seconds.
  4. Pour the syrup mixture over the nuts, dividing between two pans. Bake at 170 degrees C (325 degrees F) for 25 - 30 minutes, or until browned and firm to touch. Cool before slicing - store in fridge.
Quirky Cooking
Viola! Easiest pie ever! Yummy served with cashew cream, or if you can have a bit of dairy, a blob of unsweetened whipped cream.

13 thoughts on “Crustless Macadamia Nut Pie

  1. Jo Whitton says:

    Ha ha! Don’t know about ‘dedicated’ – maybe, ‘no life’?? Just kidding – no NYE party because all our friends have small children like us, so no one wants to be up til midnight! We’re having our celebration with friends this afternoon! 🙂 Happy New Year!

  2. Thermomixer says:

    LOL – I was in bed by 9:30 in a vegetative stage – just watching rubbish on TV. Fortunately woke at 2 minutes to midnight – glass of bubbles, watched Sydney fireworks, said Happy New Year to MrsT and off to sleep – very boring. Too old – seen it all before 😉

    Also it was stinking hot at 7pm & POURING with rain at 9pm with lightning – so best at home.

  3. Mrs. Ed says:

    This looks yummy! It’s been awhile since I’ve had some Macademias but they are wonderful in desserts! Macademia oil, is pricey, but adds a great flavor to dishes as well. I can’t wait to try this recipe.

  4. Treens says:

    Hi Jo – just wondering if it is plain macadamia’s or roasted/salted? This looks amazing (like all your recipes!). Thank you for sharing.

  5. Cherie says:

    This is delicious, Jo.
    Made it for a special lunch dessert with friends and had it with ice cream.

  6. RS 2007 Gold says:

    This looks yummy! It’s been some time since I’ve had some Macademias but they are amazing in desserts! Macademia oil, is expensive, but contributes an excellent taste to recipes as well. I can’t hold out to try this formula.runescape gold

  7. Anonymous says:

    Can’t wait to try this! But if I can’t get rapadura, how much other more accessible (white/brown/raw) sugar should I substitute?

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