“VAIN Foods” and it’s marks and “Exceptional Vanilla Extract” are trademarks of VAIN Foods. © 2020 VAIN Foods
1/2 cup or 1 stick unsalted butter, at room temperature
3/4 cup granulated sugar
2 oz of unsweetened chocolate, melted
1 teaspoon Vain Sri Lankan Vanilla Extracted in Dark Rum
2 eggs, room temperature
1 and 1/2 cups graham cracker crumbs or gluten-free cookie crumbs
1 cup sweetened shredded coconut
1/2 cup macadamia nuts
1 Tbsp. sugar
5 Tbsp. unsalted butter, melted
Make the crust:
To your food processor, add graham cracker crumbs, coconut, macadamia nuts and sugar. Process for 1 minute until mixture is a uniform, sandy texture. Add melted butter, pulse until well combined.
Pat this mixture into 9-inch pie plate. It will make a thick crust. I use the bottom of a measuring cup to press mixture into bottom and sides. Refrigerate while making filling.
Make Pie Filling:
In a large mixing bowl, combine the butter, sugar, melted chocolate and Vain vanilla extract. Mix at medium speed until throughly combined.
Add eggs 1 at a time. Note: Beat for 5 minutes after addition of each egg. Your mixture will look light and fluffy.
Pour into prepared crust. I garnished with whole macadamia nuts. Refrigerate for at least 3 hours or overnight.