Coconut Macadamia Nut Pie

My brother prefers pie over cake, so every year when it's his birthday, I bake a pie to spec for him. This year he asked for a Coconut-Macadamia Nut pie ... I had no idea such things even existed until now.

It's a fairly straightforward affair, except that I had no idea what constituted "chopped macadamia nuts" - while the package had claimed these were chopped, in hindsight, I probably should have sent them through the food processor a bit.

• crust for 9" pie
• 1/2 stick melted butter (4 tbsp)
• 3/4 cup cream of coconut (see note below)
• 2 eggs
• 1/3 cup brown sugar
• 1 teaspoon lemon juice
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• 2 cups chopped macadamia nuts (run whole nuts through a food processor)
• 1/2 cup unsweetened flaked coconut
• 2 tablespoons flour

1. Prepare the crust and put in refrigerator for 30 minutes. Pre-heat oven to 425 F.
2. Whisk butter, cream of coconut, brown sugar, lemon juice, vanilla, and 1/4 teaspoon salt. Stir in chopped macadamia nuts, flaked coconut, and flour.
3. Pour into the crust and put the pie in the oven. Lower the oven temperature to 325 F. Bake for 45-55 minutes.

Note: For the really sugar-conscious, one can use the separated solids from a can of coconut milk in place of cream of coconut, which usually has sugar already added to it.