Chocolate-Cashew Pie

Shhh…no one needs to know how simple this was. It looks like it came straight from the pastry shop!

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  • prep time 25 min
  • total time 3 hr 45 min
  • ingredients 10
  • servings 10
 

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

3/4
cup light corn syrup
1/2
cup sugar
3
tablespoons butter or margarine, melted
1
teaspoon vanilla
3
eggs
1
cup semisweet chocolate chips
1
cup cashew halves

Topping

10
whole cashews
Whipped cream, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with wire whisk until well blended. Reserve 2 tablespoons chocolate chips for topping; stir remaining chips and 1 cup cashews into corn syrup mixture. Pour into crust-lined pie plate, spreading evenly.
  • 3 Bake 45 to 55 minutes or until pie is deep golden brown and filling is set, covering crust edge with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool completely, about 2 1/2 hours.
  • 4 Meanwhile, cover cookie sheet with waxed paper. In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips uncovered on High 45 to 60 seconds or until chips can be stirred smooth. Dip each whole cashew into chocolate; place on cookie sheet. Refrigerate until chocolate is set, 15 to 20 minutes.
  • 5 Just before serving, garnish pie with whipped cream and chocolate-dipped cashews. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 325°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with wire whisk until well blended. Reserve 2 tablespoons chocolate chips for topping; stir remaining chips and 1 cup cashews into corn syrup mixture. Pour into crust-lined pie plate, spreading evenly.
  • 3 Bake 45 to 55 minutes or until pie is deep golden brown and filling is set, covering crust edge with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool completely, about 2 1/2 hours.
  • 4 Meanwhile, cover cookie sheet with waxed paper. In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips uncovered on High 45 to 60 seconds or until chips can be stirred smooth. Dip each whole cashew into chocolate; place on cookie sheet. Refrigerate until chocolate is set, 15 to 20 minutes.
  • 5 Just before serving, garnish pie with whipped cream and chocolate-dipped cashews. Cover and refrigerate any remaining pie.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
170mg
170%;
Total Carbohydrate
54g
54%
(Dietary Fiber
1g
1%
  Sugars
30g
30%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
2%;
Iron
8%;
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.