2 (3 1/2 oz.) jars macadamia nuts
1/3 cup flaked coconut
1 (9 inch) unbaked pastry shell
4 eggs, lightly beaten
1 cup light corn syrup
1/2 cup sugar
1/4 teaspoon salt
1 1/2 teaspoon vanilla extract
1/2 cup whipping cream
1 1/2 tablespoon cream of coconut

Rinse macadamia nuts with hot water; drain well and pat dry with paper towels. Coarsely chop nuts. Press coconut onto bottom and sides of unbaked pastry shell; set aside. Combine eggs and next 4 ingredients; stir in macadamia nuts. Pour filling into prepared pastry shell. Bake at 350degrees for 15 mins.

Reduce temperature to 325 degrees and bake an additional 35 mins or until filling is set. Cool. Beat whipping cream until soft peaks form; stir in cream of coconut. Dollop mixture on top of each serving of pie.