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Creamy Cashew Turtle Pie

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  • 25 min prep time
  • 1 hr 50 min total time
  • 7 ingredients
  • 8 servings
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Ooh la la! A slice of happy flavors layer in this easy pie - chocolate, creamy caramel and cashew.

Bake-Off® Contest 47, 2014
Tina Repak-Mirilovich
Johnstown, Pennsylvania

Ingredients

1
Pillsbury™ Refrigerated Pie Crust, softened as directed on box
3/4
cup milk chocolate chips
1 1/3
cups Jif® Creamy Cashew Butter
1
cup chopped salted cashews
1
package (8 oz) cream cheese, softened
2/3
cup caramel topping
1
container (8 oz) frozen whipped topping, thawed

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 20 minutes.
  • 2 In small microwavable bowl, microwave 1/2 cup of the chocolate chips uncovered on High 30 to 60 seconds, stirring once, until chips can be stirred smooth. Add 1/3 cup of the cashew butter; mix well. Spread chocolate mixture over bottom of cooled pie crust. Sprinkle 3/4 cup of the cashews over chocolate mixture.
  • 3 In large bowl, beat cream cheese, remaining 1 cup cashew butter and the caramel topping with electric mixer on medium speed 1 to 2 minutes or until blended. Gently stir in whipped topping until well blended. Spoon and spread cream cheese mixture over cashews. Refrigerate 1 hour.
  • 4 In small microwavable bowl, microwave remaining 1/4 cup chocolate chips uncovered on High 30 to 60 seconds, stirring once, until chips can be stirred smooth. Place chocolate in small resealable food-storage plastic bag. Cut off small corner of bag; squeeze bag to drizzle chocolate over pie. Sprinkle with remaining 1/4 cup cashews. Refrigerate at least 30 minutes before serving. Store loosely covered in refrigerator.
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 20 minutes.
  • 2 In small microwavable bowl, microwave 1/2 cup of the chocolate chips uncovered on High 30 to 60 seconds, stirring once, until chips can be stirred smooth. Add 1/3 cup of the cashew butter; mix well. Spread chocolate mixture over bottom of cooled pie crust. Sprinkle 3/4 cup of the cashews over chocolate mixture.
  • 3 In large bowl, beat cream cheese, remaining 1 cup cashew butter and the caramel topping with electric mixer on medium speed 1 to 2 minutes or until blended. Gently stir in whipped topping until well blended. Spoon and spread cream cheese mixture over cashews. Refrigerate 1 hour.
  • 4 In small microwavable bowl, microwave remaining 1/4 cup chocolate chips uncovered on High 30 to 60 seconds, stirring once, until chips can be stirred smooth. Place chocolate in small resealable food-storage plastic bag. Cut off small corner of bag; squeeze bag to drizzle chocolate over pie. Sprinkle with remaining 1/4 cup cashews. Refrigerate at least 30 minutes before serving. Store loosely covered in refrigerator.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
830
Calories from Fat
520
% Daily Value
Total Fat
57g
88%
Saturated Fat
22g
112%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
590mg
24%
Potassium
250mg
7%
Total Carbohydrate
66g
22%
Dietary Fiber
2g
10%
Sugars
32g
Protein
13g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 9 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Jif and Simply Jif are trademarks of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2014
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