Coconut Cashew Pie
You’ll love this unconventional and unique take on a nut pie. This Coconut Cashew Pie features the same sticky-sweet, gooey texture as a traditional nut pie, but instead of pecans, it puts cashews in the spotlight! Add honey and coconut in the mix, and this Coconut 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
- 1 cup shredded coconut
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 and coconut.
- Pour into prepared pie crust.
- Bake at 350 for 40-45 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.