You’ll love this unconventional and unique spin on a nut pie recipe! This Honey Cashew Pie is potent with honey flavor, and loaded with buttery, roasted, salty cashews! The same sticky-sweet, gooey texture as a traditional nut pie, but with a honey base, and contrasted with mellow, wonderful cashew nuts. This Honey Cashew Pie is totally different, special, and memorable.
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I love to make nut pie variations. Whether it’s pecan, walnut, or cashew. I am into nut pies for the holidays, regardless of the type of nut. 🙂 I’ve even considered making a pecan-type pie with honey roasted peanuts, but haven’t yet because I think maybe that’s pushing it, right?
But I do like to mix things up with nut pies. The inspiration to do this Honey Cashew Pie was from a recipe for Cashew Pie that I found sometime while I was in law school between 2003-2006. Until trying that pie, I don’t think it occurred to me to make pecan-type pies with any other nut, but that recipe opened my eyes. Because… why only pecans? Why not cashews?
Or walnuts? Or hazelnuts? No reason at all — those should be nut pies too!
I’ve made that Cashew Pie recipe occasionally over the years, and I shared it on the blog back in 2014. It gets a good bit of hits here, and it also has a number of positive reviews from readers who have successfully made it.
If you want to try an unconventional and special version of a nut pie, you’ve got to try it. It’s got all the amazing qualities of a sticky-sweet, ooey-gooey, brown sugar-based, butter-kissed nut pie, but with cashews. Cashews are the best nut, far and away, don’t you think? My fave.
But today’s Honey Cashew Pie is not brown sugar-based, but rather honey-based, obviously! A liiiittle bit of corn syrup too, but almost all honey and butter. It’s so unique. The honey comes through rather potently, but it doesn’t overshadow the cashews — the cashews still shine through, and what I really love is specifically using salted cashews.
The salted cashews are a great balance to so much sweetness, for one thing, but this pie also ends up tasting almost like it contains honey-roasted nuts… I almost named this Honey-Roasted Cashew Pie, but I thought it would be confusing because I didn’t use honey-roasted cashews… it just tastes like it.
And in a way, they kind of are honey-roasted cashews after all, by virtue of being baked in a pool of honey!
This Honey Cashew Pie is really like any pecan pie in texture – a flaky crust, a layer of gooey, sweet goodness, topped with a heap of crunchy nuts. It’s just built on a base of honey instead, and the honey packs a big punch. It’s golden and beautiful too.
The ingredient list is very short, and the ingredients are all easy-to-find and accessible. This Honey Cashew Pie is pretty quick to prep too, and it cuts like a dream, so it’s a really pretty presentation.
Before I make a laundry list of other nut pie options (including many pecan variations), first and foremost, I should tell you about my third cashew pie, this Salted Caramel Cashew Pie. If honey is not your thing, try that one! Cashews and caramel were practically made for each other.
Also, I have a collection of 30 best Christmas pie recipes, with tons of variety. It’s a one-stop shop, but I’ll give you the highlights: Brown Butter Bourbon Pecan Pie… because everything is better with brown butter and booze, and this Bourbon Bacon Pecan Pie… because everything is better with bacon. 🙂
Other ideas are this Fireball Pecan Pie, this Honey Pecan Pie, this vibrant, sunny Orange Coconut Pecan Pie, or this ultra-Christmasy White Chocolate Cranberry Pecan Pie.
I have a lone walnut pie, this Cranberry Walnut Pie. It won’t be the only one soon though!
Honey Cashew Pie
Ingredients
- 1 9-inch prepared refrigerated pie crust or your favorite crust, prepared
- 1 cup honey
- 1/2 cup light corn syrup
- 1/4 cup salted butter cut into cubes
- 2 tsp. vanilla extract
- 3 large eggs
- 2 cups roasted salted whole cashews halves & pieces are also fine
Instructions
- Arrange pie crust in a 9-inch pie plate, and crimp or scallop the edges.
- In a small saucepan over medium heat, bring honey and corn syrup to a boil.
- Remove from heat, and cool for 10 minutes.
- Whisk in the butter and vanilla.
- Whisk in the eggs, taking care that they don't scramble.
- Stir in the cashews.
- Pour into prepared pie crust.
- Bake at 350 for about 40 minutes, or until edges are golden brown, and the center appears set.
- Remove from heat, and cool completely on a wire rack.
- Cut and serve.
Notes
