Company's Coming Cashew Pie
Submitted by jimbos
A cashew twist on classic pecan pie with brown sugar, corn syrup, and vanilla in a flaky crust. Golden, gooey, and utterly irresistible for holiday dessert.
YIELD
1 piePREP
10 minCOOK
50 minREADY
1 hrsThink of this as pecan pie’s sophisticated cousin.
Swapping cashews for pecans gives you a creamier, more buttery nut flavor that plays beautifully against the sticky-sweet filling of brown sugar, corn syrup, and vanilla.
The filling whips up in minutes, pours right into a store-bought crust, and bakes into a gloriously golden, gooey masterpiece.
It’s the kind of pie that makes people close their eyes on the first bite.
Pro Tips
- Lightly toast the cashews before stirring them into the filling. It brings out their buttery richness and keeps them from getting soggy during baking.
- Shield the pie crust edges with foil strips after 15 to 20 minutes to prevent them from burning while the center finishes setting.
- The pie is done when the top is deep golden brown and the center has just a slight jiggle. It firms up as it cools.
- Let it cool completely before slicing for clean cuts. Serve with a scoop of vanilla ice cream or a swirl of whipped cream.
Ingredients
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.
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