Salted Caramel Cashew Pie
This Salted Caramel Cashew Pie is a breeze to throw together, and is a fresh and unexpected twist on a traditional nut pie. The balance of sweet & salty is addictive! This Salted Caramel Cashew Pie features a thick layer of sweet, ooey-gooey caramel filling paired with toasty, buttery, salted cashews.
Servings 8
Ingredients
- 9 inch refrigerated prepared pie crust
- 12 oz. jar prepared caramel sauce or caramel flavored topping I used Smucker's
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 tsp. sea salt
- 1/4 cup butter melted
- 1 tsp. vanilla extract
- 2 cups roasted salted cashew halves & pieces
- whipped cream for topping
Instructions
- Arrange pie crust in a 9-inch pie plate, and crimp or scallop the edges.
- In a large bowl, whisk together caramel sauce, eggs, granulated sugar, corn syrup, and salt.
- Add butter and vanilla extract, stirring to combine.
- Stir in cashews.
- Pour into prepared crust.
- Bake at 350 degrees for 45-55 minutes, or until the top and edges are golden brown, and the center appears set.
- Remove to a wire rack to cool completely.
- Cut and serve with whipped cream.
Notes
Depending on your oven, the pie could take closer to 60+ minutes. As it's nearing doneness, just make sure that the top and edges are golden brown, and the center appears mostly set. Pie will continue to set as it cools, but you don't want to underbake it.
Once the pie cools, I find it helpful to chill the pie in the refrigerator for an hour or two. It's not necessary, but it helps get cleaner slices of pie, and it aids in the pie setting.