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State Fair Pie Competition 2010
Liverpool, New York

Chocolate-Cashew Pie

This state fair pie contest winner will surely be a winner at your table, too. The chocolate-dipped cashews are an extra-special delight.

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  • prep time 25 min
  • total time 5 hr 10 min
  • ingredients 12
  • servings 8
 

Ingredients

1
Pillsbury® refrigerated pie crust, softened as directed on box
3/4
cup light corn syrup
1/2
cup sugar
3
tablespoons butter, melted
1
teaspoon vanilla
3
eggs
1
cup semisweet chocolate chips
1
cup cashew halves
10
whole cashews
1
cup heavy whipping cream
2
tablespoons sugar
2
tablespoons unsweetened baking cocoa

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. Place pie crust in 9-inch glass pie plate; make a decorative edge on crust.
  • 2 In large bowl, using whisk, beat corn syrup, 1/2 cup sugar, the melted butter, vanilla and eggs. Reserve 2 tablespoons chocolate chips. Stir in remaining chips and cashew halves. Pour into pie crust.
  • 3 Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until set and golden brown. Cool at least 4 hours.
  • 4 In small bowl, microwave reserved 2 tablespoons chocolate chips on High 45 to 60 seconds or until melted. Dip large end of each whole cashew into melted chocolate. Place on wax paper-lined cookie sheet and refrigerate 15 to 20 minutes or until chocolate is set.
  • 5 In medium bowl, combine whipping cream, 2 tablespoons sugar and the cocoa. Beat until stiff peaks form. Pipe whipped cream around edge of pie; garnish with chocolate-dipped cashews. Store in refrigerator.
  • 1 Heat oven to 325°F. Place pie crust in 9-inch glass pie plate; make a decorative edge on crust.
  • 2 In large bowl, using whisk, beat corn syrup, 1/2 cup sugar, the melted butter, vanilla and eggs. Reserve 2 tablespoons chocolate chips. Stir in remaining chips and cashew halves. Pour into pie crust.
  • 3 Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until set and golden brown. Cool at least 4 hours.
  • 4 In small bowl, microwave reserved 2 tablespoons chocolate chips on High 45 to 60 seconds or until melted. Dip large end of each whole cashew into melted chocolate. Place on wax paper-lined cookie sheet and refrigerate 15 to 20 minutes or until chocolate is set.
  • 5 In medium bowl, combine whipping cream, 2 tablespoons sugar and the cocoa. Beat until stiff peaks form. Pipe whipped cream around edge of pie; garnish with chocolate-dipped cashews. Store in refrigerator.

EXPERT TIPS

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Expert Tips

If desired, omit unsweetened baking cocoa in whipping cream for a whiter dollop.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
780
(
Calories from Fat
400),
% Daily Value
Total Fat
45g
45%
(Saturated Fat
21g,
21%
Trans Fat
1/2g
1/2%
),
Cholesterol
130mg
130%;
Sodium
350mg
350%;
Total Carbohydrate
86g
86%
(Dietary Fiber
2g
2%
  Sugars
41g
41%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
6%;
Iron
15%;
Exchanges:
2 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 9 Fat;
Carbohydrate Choices:
6
*Percent Daily Values are based on a 2,000 calorie diet.