Ingredients Weight Measure
Pie crust, raw, for 9" pie 7-1/2 oz. 1 ea.
Egg 1 ea.
Macadamia nuts, chopped 4 oz. 1/2 cup
TABASCO® brand Original Red Sauce 1 oz. 2 Tbsp.
Lime sorbet, softened 5 oz. 1 cup
Coconut ice cream, softened 10 oz. 2 cups
Coconut rum 2 oz. 4 Tbsp.
Pineapple wedges 16 ea.
Toasted coconut 1 oz. 1 cup
Lime wedges 8 ea.
Spicy Coconut Rum Sauce (recipe below) 8 oz. 1 cup

Spicy Coconut Rum Sauce (yields: 3 cups)

Ingredients Weight Measure
Instant vanilla pudding 6 oz. 1 box
Milk 24 oz. 3 cups
Coconut rum 2-1/2 oz. 5 Tbsp.
TABASCO® brand Original Red Sauce 2 tsp.


  1. Whip egg and 2 Tbsp. of TABASCO® Sauce together.
  2. To prepare the pie crust, lay dough flat, brush with egg mixture, then spread macadamia nuts evenly over crust and press into dough. Place dough into 9" pie pan and bake in 350°F oven for 9-12 minutes. Cool completely.
  3. Place lime sorbet in bottom of pie crust and top with 1 oz. coconut rum. Place in freezer until firm. Add coconut ice cream to pie and top with remaining 1 oz. coconut rum and return to freezer until firm.
  4. To make Spicy Coconut Rum Sauce, combine all ingredients in a food processor or blender; mix well.
  5. Cut pie into 8 pieces and top each piece with 2 pineapple wedges, 1 Tbsp. toasted coconut and 1 lime wedge. Serve on a plate with 1 oz. Spicy Coconut Rum Sauce.

Yield: 1 pie