We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Chocolate-Cashew Pie

(31)
  14 reviews
  • 25 min prep time
  • 5 hr 10 min total time
  • 12 ingredients
  • 8 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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

State Fair Pie Competition 2010
Dianna McDonough
Liverpool, New York

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

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
780
Calories from Fat
400
% Daily Value
Total Fat
45g
69%
Saturated Fat
21g
103%
Trans Fat
1/2g
Cholesterol
130mg
44%
Sodium
350mg
15%
Total Carbohydrate
86g
29%
Dietary Fiber
2g
10%
Sugars
41g
41%
Protein
9g
9%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
15%
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 Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved