Bailey's Irish Cream and Macadamia Nut Pie

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Executive Chef
Jun 3, 2004
Bailey's Irish Cream and Macadamia Nut Pie

1 1/2 cups granulated sugar
6 ounces butter
1/2 teaspoon salt
5 eggs
1 cup light corn syrup
6 ounces Bailey's Irish Cream liqueur
8 ounces chocolate chips
10 ounces macadamia nuts
2 unbaked 9-inch pie shells

With an electric mixer cream together the sugar, butter and salt. Add the eggs and mix well. Add the corn syrup and Bailey's and mix well again. Stir in the chocolate chips and nuts by hand. Pour into unbaked pie shells and bake at 300 degrees F for 1 1/2 hours or until a knife inserted in the center comes out clean.
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