Cashew Pie
Instead of conventional pecans, this pie features cashews and includes extra filling! More wonderful brown sugary goodness!
Servings 8 -10 slices
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:
- 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:
- In a large bowl, combine all but cashews. Mix with a whisk until well-blended.
- Stir in cashews.
- Pour into 9-inch unbaked pie shell.
- 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.
- Cool completely.