Cashew Pie With Chocolate Recipes

CHOCOLATE-CASHEW PIE

Steps:

• Heat oven to 325°F. Place pie crust in 9-inch glass pie plate; make a decorative edge on crust.
• In large bowl, using whisk, beat corn syrup, 1/2 cup sugar, the melted butter, vanilla and eggs. Reserve 2 tablespoons chocolate chips. Stir in remaining chips and cashew halves. Pour into pie crust.
• Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until set and golden brown. Cool at least 4 hours.
• In small bowl, microwave reserved 2 tablespoons chocolate chips on High 45 to 60 seconds or until melted. Dip large end of each whole cashew into melted chocolate. Place on wax paper-lined cookie sheet and refrigerate 15 to 20 minutes or until chocolate is set.
• In medium bowl, combine whipping cream, 2 tablespoons sugar and the cocoa. Beat until stiff peaks form. Pipe whipped cream around edge of pie; garnish with chocolate-dipped cashews. Store in refrigerator.

CHOCOLATE, CASHEW, AND MAPLE PIE

Steps:

• Make crust:
• In food processor, pulse flour and salt until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and pulse or gently stir with fork until incorporated.
• Squeeze small handful of dough: If it doesn't hold together, add more ice water 1/2 tablespoon at a time, pulsing or stirring until incorporated. Do not overwork dough, or pastry will be tough.
• Turn dough out onto lightly floured work surface, gather into ball, and flatten into disk. Wrap in plastic wrap and chill until firm, about 1 hour. (Dough can be made ahead and frozen up to 1 week. Defrost in refrigerator before proceeding.)
• On lightly floured surface, roll out dough to 12-inch round, then transfer to pie pan. Trim edge, leaving 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with fork, then chill shell 30 minutes. (Shell can be assembled to this point ahead: Wrap entire pan well in plastic wrap and refrigerate up to 2 days, or freeze up to 1 week. Defrost in refrigerator before continuing.)
• While shell chills, preheat oven to 425°F.
• Line shell with foil and fill with pie weights or dried beans, then bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 7 minutes more. Cool on rack.
• Make filling and bake pie:
• In medium saucepan over moderately high heat, simmer maple syrup, uncovered, until reduced to 3/4 cup, about 10 minutes. Carefully whisk in butter (mixture may splatter), then sugar and salt. Remove from heat and let cool to warm room temperature.
• In medium bowl, whisk together eggs and brandy. Whisk egg mixture into cooled maple syrup mixture.
• Preheat oven to 325°F. Spread chopped chocolate in even layer over bottom of prepared crust. Sprinkle nuts in second even layer, then pour filling over nuts. Bake until filling is puffed and center is just set, 45 to 60 minutes. Cool in pan on rack. (Pie can be made up to 1 day ahead. Let cool, then cover loosely and store at room temperature.)
• To serve:
• Using electric mixer, beat crème fraîche until it holds soft peaks. Serve with pie.

CHOCOLATE CASHEW PIE

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

Steps:

• Preheat the oven to 375 degrees F. Melt and combine the chocolate and butter in a bowl set over simmering water. Remove from the heat and whisk in the corn syrup and sugar. Whisk in the eggs, salt and vanilla. Place the cashews in the pie shell. Pour in the chocolate mixture. Bake for 35-40 minutes, or until the filling is just set. Cool to room temperature. Serve slices with a dollop of whipped cream and garnish with a few whole cashews, if desired.

PEANUT-CASHEW MARSHMALLOW PIE

Steps:

• In a large saucepan, combine marshmallows and milk over medium heat, stirring often, until marshmallows are melted and mixture is smooth. Remove from heat. Transfer mixture to a bowl; stir in butter and vanilla. Place bowl in a pan of ice water. Gently stir until mixture is cool and begins to thicken, about 5 minutes. , In a large bowl, whip heavy cream at high speed of electric mixture until soft peaks form. Gently fold whipped cream into marshmallow mixture. In a small bowl mix together peanuts and cashews; reserve 1/4 cup for topping. Fold remaining nut mixture into marshmallow mixture. Spoon marshmallow mixture into prepared crumb crust. Sprinkle reserved 1/4 cup nuts over top of pie. Refrigerate, covered, at least 6 hours or overnight. Drizzle with caramel and if desired, chocolate topping before serving.

CHOCOLATE PEANUT BUTTER PIE II

Steps:

• In a mixing bowl, combine pudding and peanut butter; stir until smooth. Fold in whipped topping; stir until completely blended.
• Pour filling into pie crust. Freeze pie until firm. Partially thaw in refrigerator, for about 2 hours or so, before serving. You can store leftovers in the refrigerator or freezer. Leftover pie sometimes gets a little soft in the refrigerator, and doesn't hold its shape. It still tastes good, though. If you want perfect looking slices after you make the first incision, store in freezer and thaw as needed.

CHOCOLATE CASHEW PIE

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

CHOCOLATE, CASHEW AND COCONUT PIE

Steps:

• Heat oven to 375ºF.
• Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie.
• Whisk next 4 ingredients and 1/2 cup cream in medium bowl until blended. Add sugar and flour; mix well. Stir in nuts and coconut. Pour into crust.
• Bake 40 to 45 min. or until top is puffed and lightly browned. Cool completely.
• Microwave chocolate and remaining cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Pour over pie; spread to completely cover pie.

GOLDEN CASHEW PIE

Steps:

• Dissolve the powdered milk in the 1 cup of water and set aside.
• Place pie crust in 9 inch pan and spread the cashews evenly over the bottom of the crust.
• In a food processor grate the potato until finely chopped adding enough of the reconstituted milk to make it smooth but not very wet; use no less than 2 Tablespoons but no more than 1/4 cup.
• Grate the the lemon rind and add to the potato mixture, if you peel long strips of zest off the lemon without getting any white on it, you can use the food processor to grate the zest too instead of doing it by hand.
• Transfer the potato, lemon mixture to a large mixer bowl;.
• with an electric mixer, beat in the eggs, sugar, syrup, vanilla and salt, beating until smooth.
• Pour the mixture over the cashews in the pie pan and bake in a preheated 375ºF oven for 40 to 50 minutes or until filling is set.
• Check pie crust half way through cooking time, if crust is browning to quickly cover the edges of the crust will foil to stop it from getting to brown before the pie is set.
• Cool thoroughly before cutting, serve plain or with whipped cream or vanilla ice cream.