Best 3 Chocolate Cashew Pie Recipes
Indulge in a symphony of flavors with our exquisite Chocolate Cashew Pie, a delightful treat that combines the richness of chocolate with the subtle crunch of cashews. This delectable dessert, nestled in a flaky crust, promises an explosion of textures and flavors in every bite. Embark on a culinary journey with our curated collection of recipes, ranging from the classic chocolate cashew pie to innovative variations that will tantalize your taste buds. Whether you're a seasoned baker or a novice in the kitchen, our easy-to-follow instructions and detailed ingredient lists ensure success. Get ready to impress your loved ones with this decadent masterpiece!
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CHOCOLATE CASHEW PIE
Make and share this Chocolate Cashew Pie recipe from Food.com.
Provided by Steve_G
Categories Pie
Time 1h10m
Yield 1 Pie, 10 serving(s)
Number Of Ingredients 10
Steps:
- Prepare pie crust for one-crust filled pie using 9-inch pie pan.
- Heat oven to 325 F.
- In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat with wire whisk until well blended.
- Reserve 2 tablespoons chocolate chips for topping.
- Stir in remaining chocolate chips and cashew halves.
- Spread evenly in crust-lined pan.
- Bake at 325 F.
- for 45 to 55 minutes or until pie is deep golden brown and filling is set.
- Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
- Cool 2 hours or until completely cooled.
- eanwhile, line cookie sheet with waxed paper.
- In small saucepan, melt reserved 2 tablespoons chocolate chips over low heat.
- Dip each whole cashew in chocolate.
- Place on lined cookie sheet.
- Refrigerate 15 to 20 minutes or until chocolate is set.
- Garnish pie with whipped cream and chocolate-dipped cashews.
- Store in refrigerator.
- To flavor whipped cream, fold in sweetened cocoa mix, grated citrus peel, spices or a favorite liqueur.
CHOCOLATE CASHEW PIE
Number Of Ingredients 12
Steps:
- 1. Prepare pie crust for one-crust filled pie using 9-inch pie pan.2. Heat oven to 325°F. In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs beat with wire whisk until well blended. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and cashew halves. Spread evenly in crust-lined pan.3. Bake at 325°F. for 45 to 55 minutes or until pie is deep golden brown and filling is set. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled.4. Meanwhile, line cookie sheet with waxed paper. In small saucepan, melt reserved 2 tablespoons chocolate chips over low heat. Dip each whole cashew in chocolate. Place on lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped cashews. Store in refrigerator.TIP:* To flavor whipped cream, fold in sweetened cocoa mix, grated citrus peel, spices or a favorite liqueur.Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 500 * Calories from Fat: 250 * % Daily Value: Total Fat: 28 g 43% * Saturated Fat: 11 g 55% * Cholesterol: 90 mg 30% * Sodium: 260 mg 11% * Total Carbohydrate: 55 g 18% * Dietary Fiber: 2 g 8% * Sugars: 31 g * Protein: 6 g * Vitamin A: 10% * Vitamin C: 0% * Calcium: 4% * Iron: 10% * Dietary Exchanges: 2 Starch, 1 1/2 Fruit, 5 1/2 Fat or 3 1/2 Carbohydrate, 5 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
CHOCOLATE-CASHEW PIE
Shhh...no one needs to know how simple this was. It looks like it came straight from the pastry shop!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with wire whisk until well blended. Reserve 2 tablespoons chocolate chips for topping; stir remaining chips and 1 cup cashews into corn syrup mixture. Pour into crust-lined pie plate, spreading evenly.
- Bake 45 to 55 minutes or until pie is deep golden brown and filling is set, covering crust edge with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool completely, about 2 1/2 hours.
- Meanwhile, cover cookie sheet with waxed paper. In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips uncovered on High 45 to 60 seconds or until chips can be stirred smooth. Dip each whole cashew into chocolate; place on cookie sheet. Refrigerate until chocolate is set, 15 to 20 minutes.
- Just before serving, garnish pie with whipped cream and chocolate-dipped cashews. Cover and refrigerate any remaining pie.
Tips:
- For the best results, use high-quality chocolate and cashews.
- If you don't have a food processor, you can chop the cashews finely by hand.
- Be careful not to overbake the pie. The center should be slightly jiggly when you take it out of the oven.
- Let the pie cool completely before serving. This will allow the flavors to meld and the texture to firm up.
- Garnish the pie with whipped cream, chocolate shavings, or fresh berries before serving.
Conclusion:
This chocolate cashew pie is a delicious and easy-to-make dessert that is perfect for any occasion. It has a creamy, chocolatey filling and a nutty, crunchy crust. The pie is also gluten-free and can be made vegan by using vegan butter and milk. Whether you're a chocolate lover or a cashew fan, you're sure to enjoy this pie.
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