November 25, 2013

Chocolate Cashew Pie


Crust:
1 1/8 Cup Flour
pinch of salt
1/3 Cup chilled butter
3-4 Tb Ice water

Combine flour and salt and cut in butter until mixture resembles coarse meal. Or do what I do, and just press and rub and squish butter throughout until you end up with a well combined flour & butter mixture.
Add ice water 1 tablespoon at a time, pressing dough to the side of your bowl with a fork, until it barely comes together. You don't want your pastry dough to be squishy. Keep adding water until dough stays formed when squeezed into your fist.

Roll out on a floured surface, and press into a 9 in pie plate. Keep pie crust in fridge while preparing filling.

Filling:
3/4 Cup Honey
1/2 Cup sugar
3 Tablespoons butter, melted
1 teaspoon vanilla
3 Eggs
1 Cup chocolate chips
1 Cup cashew nuts

Heat oven to 325F. In a large bown, beat honey, sugar, butter, vanilla and eggs with a whisk until well blended. Stir in chocolate chips and cashews into honey mixture. Pour in pie pan and spread evenly.

Bake 45 to 55 minutes, or until pie is golden brown and filling is set. Lightly cover pie part way through baking with tin foil to reduce over browning, still allowing the middle to set.

Cool completely before cutting.

This is such a rich dessert, I would be half-tempted to transform it into bars next time. I honestly can't imagine eating an entire pie-sized piece! However, it is really yummy.

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