This Salted Caramel Cashew Pie is a breeze to throw together, and is a fresh and unexpected twist on a traditional nut pie. The balance of sweet & salty is addictive! This Salted Caramel Cashew Pie features a thick layer of sweet, ooey-gooey caramel filling paired with toasty, buttery, salted cashews.
A game-changing nut pie, this Salted Caramel Cashew Pie is anything but traditional and ordinary. It’s very simple too, but is a fresh new take on nut pies, to be sure.
Basically, my thought was: let’s drench cashews (the BEST nut) in a heap of salted caramel sauce, and throw it in a pie shell to bake for a bit. How’d it turn out? This Salted Caramel Cashew Pie delivers! Cashews and caramel are such an underrated power team.
I’ve wanted to make a caramel pecan pie or caramel nut pie for a few years now, but each time I’d spot a recipe, it required cooking caramel sauce from scratch, and then making the pie, and then baking it.
It’s not very difficult or overly time-consuming to make caramel sauce from scratch, but it just seems like an unnecessary extra step. To go through that process just to mix it into a pie that still needs to be baked? I thought there had to be a short-cut.
And I didn’t want to locate my candy thermometer either, btw.
I found a recipe that uses a jar of store-bought, prepared caramel sauce instead. Is homemade always better? Yeah, for the most part, but caramel sauce is just brown sugar, butter, and cream… it’s not terribly complex. The short-cut substitution here is 100% acceptable and undetectable.
This Salted Caramel Cashew Pie is very simple and straight-forward. It’s so easy and foolproof. Just whisk everything together and throw it in a pie shell. That’s the gist.
It was inspired by an older recipe of mine, this Cashew Pie. My Cashew Pie is really special, and it’s quite a popular recipe with readers. I keep intending to update the photos because they’re old and horrendous, but I haven’t gotten around to it because I was playing around with new variations on it, including this Salted Caramel Cashew Pie.
What’s great about the original Cashew Pie is that the ingredients are in keeping with what you find in a classic pecan pie, so you get a lot of traditional qualities, except for the cashews, of course, and also: there’s EXTRA filling. Yay, that’s always a good thing.
This Salted Caramel Cashew Pie is a great new spin on classic nut pies, but also, my original Cashew Pie recipe. If you want to swap out pecan pie this year for something fresh and different, give it a try!
Devoted to pecan pie? I’ve got lots of variety. And I have a walnut pie too, so there are nut pies galore to choose from!
- Brown Butter Bourbon Pecan Pie
- Bourbon Bacon Pecan Pie
- Dark Chocolate Molasses Pecan Pie
- Orange Coconut Pecan Pie
- Honey Pecan Pie
- Fireball Pecan Pie
- German Chocolate Pecan Pie
- White Chocolate Cranberry Pecan Pie
- Cranberry Walnut Pie
Salted Caramel Cashew Pie
- 9 inch refrigerated prepared pie crust
- 12 oz. jar prepared caramel sauce or caramel flavored topping I used Smucker's
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 tsp. sea salt
- 1/4 cup butter melted
- 1 tsp. vanilla extract
- 2 cups roasted salted cashew halves & pieces
- whipped cream for topping
- Arrange pie crust in a 9-inch pie plate, and crimp or scallop the edges.
- In a large bowl, whisk together caramel sauce, eggs, granulated sugar, corn syrup, and salt.
- Add butter and vanilla extract, stirring to combine.
- Stir in cashews.
- Pour into prepared crust.
- Bake at 350 degrees for 45-55 minutes, or until the top and edges are golden brown, and the center appears set.
- Remove to a wire rack to cool completely.
- Cut and serve with whipped cream.
Adapted from this Caramel Pecan Pie from Smucker’s.