A few weeks ago I had a light bulb moment to change up one of my family’s favorite desserts. My family absolutely loves my copy cat version of Chili’s chocolate chip paradise pie. I have taken it to several gathering too (it is great for big groups since it makes a whole sheet pan) and it has been a hit. Anyway, I had the idea to make a tropical paradise pie with macadamia nuts and white chocolate chips.
Let me just say it was DIVINE! My husband, who is a big chocolate lover, said it was even better than the original. I think I agree with him too. Everyone was fighting for a piece as it came down to the last few pieces. You can top this tropical paradise pie with ice cream and caramel or eat it plain like a blondie. Either way, it is a tropical paradise in your mouth!
- BROWN SUGAR
- BAKING POWDER
- MACADAMIA NUTS
- WHITE CHOCOLATE CHIPS
- VANILLA ICE CREAM
- CARAMEL SAUCE
Tropical Paradise Pie
- 1 1/2 cup butter, melted
- 3 cups firmly packed brown sugar
- 6 eggs
- 3 tsp. vanilla
- 3 cups flour
- 1 tsp. baking powder
- 1 cup chopped macadamia nuts
- 1 cup coconut
- 2 cups white chocolate chips
- vanilla ice cream
- caramel sauce
- more chopped macadamia nuts, optional
- Preheat oven to 325 degrees. Grease a jelly roll pan (this is the bakers half sheet size – it’s like 11 1/2 inch x 16 1/2 x 1 or you could use 2 9×13 inch pans. The pie may be a little thicker and may take a little longer to cook).
- In a large bowl, combine sugar and melted butter; beat with electric mixer. Add eggs, one at a time, and vanilla; mix well.
- Combine flour and baking powder in a separate bowl. Add to the sugar mixture; mix well.
- Stir in nuts, coconut, and white chocolate chips. Pour batter into prepared pan.
- Bake 40+ minutes until a toothpick inserted in the center comes out clean.
- Serve warm, or reheat individual servings in the microwave (10 seconds for a serving). Top with ice cream drizzled with caramel sauce then sprinkled with chopped macadamia nuts. Or just eat them like a brownie or bar cookie. They are also excellent that way too. Makes 24.
Would be interested in using either almond or coconut flour. What would be your recommendation for the amount instead of regular flour?
I know you can sub the exact same amount of almond flour for the all purpose flour. Coconut flour is a little more complicated for substituting.
When u list coconut, is it sweetened, fresh or what?
Just sweetened coconut.