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Cashew Pie
Instead of conventional pecans, this pie features cashews and includes extra filling! More wonderful brown sugary goodness!
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
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
For crust:
-
In a medium bowl, combine flour and salt. Cut in shortening using a knife or pastry blender, until crumbly.
-
Add water, 1 tbsp. at a time, until dough holds together when pressed.
-
Shape dough into a ball.
-
On a lightly floured surface, roll out dough for a single pie crust.
For filling:
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In a large bowl, combine all but cashews. Mix with a whisk until well-blended.
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Stir in cashews.
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Pour into 9-inch unbaked pie shell.
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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.
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Cool completely.