Honey Cashew Pie
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.
Servings 8
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
I like to store nut pies in the refrigerator -- it helps them set, they cut more easily and neatly that way, and they seem to stay fresh longer.