This coffee caramel & macadamia pie is rich, buttery and deeply flavoured, with whole roasted macadamias suspended in a coffee-spiked caramel filling on a buttery shortbread base. It’s a refined, not-too-sweet dessert, finished with just enough salt and bitterness to keep you coming back for another bite.

Similar to a classic pecan pie, this version swaps in buttery macadamias for an extra touch of elegance. A subtle hint of coffee adds depth and richness, elevating a familiar dessert into something truly special. It’s the perfect way to finish an evening meal, served with a strong coffee on the side — or an espresso martini if you’re entertaining. I love pairing it with a dollop of freshly whipped cream to cut through the richness. Best of all, it can be made ahead and freezes beautifully, making it ideal for stress-free hosting.

What's in this recipe?

Shortbread base

Flour
Flour provides structure and stability, creating a base that holds the rich filling without becoming soggy. It gives the shortbread its crisp, tender bite once baked.
Icing sugar
Icing sugar dissolves easily into the dough, resulting in a smooth, fine crumb. It keeps the shortbread delicate and melt-in-the-mouth rather than dense.
Butter
Butter is essential for flavour and texture, giving the base its rich, classic shortbread taste. Using cold butter helps create a crumbly dough that bakes up crisp and sturdy.
Salt
A small pinch of salt enhances the buttery flavour and balances the sweetness. It ensures the base tastes well-rounded rather than flat.

Coffee caramel & macadamia pie filling

Macadamias
The star of the show, macadamias bring a rich, buttery flavour and beautiful appearance to the pie. Using whole roasted nuts gives texture, softness after baking, and that unmistakable luxe feel.
Brown sugar & golden syrup
This combination creates a deep, smooth caramel with warmth and complexity. Brown sugar adds molasses notes, while golden syrup keeps the filling glossy and prevents crystallisation.
Butter
Butter adds richness and depth, helping the caramel taste full and rounded rather than overly sweet. It also contributes to the silky texture of the finished filling.
Cream
Cream softens the caramel and brings balance, giving the filling a luscious, custard-like consistency. It tempers the sweetness and helps the pie set smoothly.
Eggs
Eggs bind the filling and provide structure, allowing it to set into clean, sliceable pieces while still remaining soft and creamy.
Vanilla extract
Real vanilla enhances the caramel flavour and rounds out the sweetness. A good-quality vanilla extract makes a noticeable difference here.
Coffee
A shot of espresso adds depth and subtle bitterness, balancing the sweetness of the caramel and elevating the overall flavour. It can be left out, or replaced with instant coffee, but it gives the pie a more refined, grown-up edge.
Salt
Salt sharpens and balances the sweetness, bringing all the flavours into focus. A touch of flaky salt on top finishes the pie beautifully.

Step-by-step photos

Blending shortbread base

Pressing base into tin

Baking base

Making caramel

Melting until smooth

Whisking egg mixture

Adding caramel to egg mixture

Pouring caramel over macadamias

Slice & bite!

Espresso salted caramel & macadamia pie

Yield 12

Author Bea Fawkes

Prep time

20 Min

Cook time

40 Min

Total time

1 Hour

This espresso salted caramel macadamia pie is rich, buttery and deeply flavoured, with whole roasted macadamias suspended in a coffee-spiked caramel filling on a crisp chocolate biscuit base. It’s a refined, not-too-sweet dessert, finished with just enough salt and bitterness to keep you coming back for another bite.

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Ingredients

Chocolate biscuit base

250g (2½ cups crushed) chocolate biscuits (e.g. chocolate ripple, chocolate digestive)
125g (½ cup) unsalted butter, melted

Filling

200g (≈ 1½ cups) whole roasted macadamias
150g (¾ cup, lightly packed) brown sugar
120ml (½ cup) golden syrup
45ml (1 standard shot) freshly brewed espresso
60ml (¼ cup) thickened cream
60g (¼ cup) unsalted butter
3 large eggs (room temperature)
1 tsp vanilla extract
¾ tsp fine sea salt
Optional: flaky sea salt, to finish

Instructions

Chocolate biscuit base

Blitz biscuits to fine crumbs.
Mix with melted butter until evenly combined.
Press firmly into the base and sides of a 23 cm pie tin.
Chill in the fridge for 30 minutes while you make the filling.

Filling

Preheat oven to 170°C (fan 160°C).
In a medium saucepan over low heat, combine the brown sugar, golden syrup, cream, and butter.
Stir gently until the butter has melted and the mixture is smooth and cohesive. Do not allow it to boil.
Stir through the freshly brewed espresso, then remove the saucepan from the heat.
Set aside to cool for about 10 minutes, until warm rather than hot.
In a separate bowl, whisk together the eggs, vanilla, and sea salt.
Slowly pour the warm caramel mixture into the eggs, whisking continuously until fully combined.
Spread the roasted macadamias evenly over the chilled chocolate biscuit base. Carefully pour the filling over the nuts.
Bake for 40–45 minutes, until the edges are set and the centre still has a gentle wobble.
Allow the pie to cool completely at room temperature, then refrigerate for at least 4 hours (overnight is ideal) before slicing.

Notes

Serving suggestion

Serve chilled or allow to stand at room temperature for 10–15 minutes before serving.
Cut into small slices and serve with lightly whipped cream or crème fraîche.
Finish with a pinch of flaky sea salt and enjoy with a strong coffee.

Storing & meal prep

Store covered in the refrigerator for up to 4 days.
To freeze, wrap well and freeze for up to 1 month. Thaw overnight in the fridge before serving.

Nutrition Facts

Calories

457

Fat

32 g

Sat. Fat

13 g

Carbs

41 g

Fiber

2 g

Net carbs

39 g

Sugar

33 g

Protein

4 g

Sodium

268 mg

Cholesterol

85 mg

Coffee caramel & macadamia pie