Company's Coming Cashew Pie
Yield
1 piePrep
10 minCook
50 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | 15-ounce |
pie shell (9 inch)
refrigerated |
|
| ¾ | cup |
brown sugar
firmly packed |
*
|
| 3 | tablespoons |
margarine
or butter, softened |
|
| ¾ | cup |
light corn syrup
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 |
eggs
|
*
|
|
| 1 | cup |
cashew nuts
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | 15-ounce |
pie shell (9 inch)
refrigerated |
|
| 177 | ml |
brown sugar
firmly packed |
*
|
| 45 | ml |
margarine
or butter, softened |
|
| 177 | ml |
light corn syrup
|
|
| 5 | ml |
vanilla extract
|
|
| 3 |
eggs
|
*
|
|
| 237 | ml |
cashew nuts
chopped |
*
|
Directions
Prepare pie crust according to package directions for a one-crust, filled pie using 9-inch pie pan.
Heat oven to 350℉ (180℃).
In large bowl, beat brown sugar and margarine at high speed until light and fluffy.
Add corn syrup and vanilla; beat at medium speed until smooth.
Beat in eggs 1 at a time, blending well after each addition.
Stir in cashew nuts.
Pour into crust-lined pan.
Bake at 350℉ (180℃) for 45 to 50 minutes or until top of pie is deep golden brown.
Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
