Chocolate-Cashew Pie

Chocolate-Cashew Pie

Shhh…no one needs to know how simple this was. It looks like it came straight from the pastry shop!

Prep Time

25

Minutes

Total Time

3:45

Hrs:Mins

Makes

10

servings

Crust
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
3/4
cup light corn syrup
1/2
cup sugar
3
tablespoons butter or margarine, melted
1
teaspoon vanilla
3
eggs
1
cup semisweet chocolate chips
1
cup cashew halves
Topping
10
whole cashews
Whipped cream, if desired
  1. Heat oven to 325°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  2. 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.
  3. 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.
  4. 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.
  5. Just before serving, garnish pie with whipped cream and chocolate-dipped cashews. Cover and refrigerate any remaining pie.
Makes 10 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 420
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 170mg;
  • Total Carbohydrate 54g
    • (Dietary Fiber 1g,
    • Sugars 30g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.