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Cashew Pie

Instead of conventional pecans, this pie features cashews and includes extra filling! More wonderful brown sugary goodness!
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8 -10 slices
Author Sarah @ The Gold Lining Girl

Ingredients

Crust:

  • 1 1/3 c. flour
  • 1/ 2 tsp. salt
  • 1/2 c. Crisco
  • 4-6 tbsp. cold water

Filling:

  • 1 1/2 c. brown sugar
  • 6 tbsp. butter melted
  • 1 1/4 c. light corn syrup
  • 2 tsp. vanilla
  • 5 eggs slightly beaten
  • 1 1/2 c. salted cashew pieces

Instructions

For crust:

  1. In a medium bowl, combine flour and salt. Cut in shortening using a knife or pastry blender, until crumbly.
  2. Add water, 1 tbsp. at a time, until dough holds together when pressed.
  3. Shape dough into a ball.
  4. On a lightly floured surface, roll out dough for a single pie crust.

For filling:

  1. In a large bowl, combine all but cashews. Mix with a whisk until well-blended.
  2. Stir in cashews.
  3. Pour into 9-inch unbaked pie shell.
  4. Bake at 350 degrees for 65-75 minutes. The center will still be slightly jiggly and unset, but the edges will be set and golden brown.
  5. Cool completely.