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White Chocolate Cashew Pie

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Submitted by dietzel1

White chocolate cashew pie, a sophisticated cousin to pecan pie with chunks of cashew, melty white chocolate, and a splash of kirsch cherry brandy. Brown-sugar custard, made-from-scratch crust.

YIELD

8 servings

PREP

45 min

COOK

45 min

READY

90 min

Think of this as pecan pie's well-traveled cousin. The base is the same brown-sugar-and-corn-syrup custard you’d find in a classic Southern pecan pie, but the nuts are buttery cashews, the chocolate is creamy white chocolate, and a splash of kirsch (cherry brandy) brings unexpected depth. The result reads as familiar but distinctly more sophisticated.

The homemade crust is part of the deal. The recipe walks you through a butter-and-shortening combination crust, which gives you the flavor of butter with the flakiness of shortening; the best of both worlds. Resting the dough for several hours is key for a tender, manageable crust that won’t shrink during baking.

Kirsch deserves a mention. It’s a clear cherry-pit brandy from the Alps, traditionally used in fondue and Black Forest cake. Just 1½ tablespoons in this pie adds a faintly fruity, almost almond-like note that plays off the cashews and white chocolate beautifully. If you can’t find kirsch, see the variations below.

Pro Tips

  • Toast the chopped cashews in a dry skillet for 5 minutes before adding to the filling. Toasted nuts taste twice as nutty as raw.
  • Chop the white chocolate to about pea-sized; bigger chunks sink and clump in the bottom of the filling.
  • Don’t overbake. Pull the pie when the filling has just set in the center and still jiggles slightly. It firms further as it cools.
  • Cover the crust edges with foil if they brown too fast during the long bake.

Variations

  • Substitute dark rum, bourbon, or even amaretto for the kirsch. Each gives a different but equally good flavor.
  • Swap pecans or macadamia nuts for the cashews for a different nutty profile.
  • Sub semisweet chocolate for the white chocolate for a more traditional chocolate-nut pie.

Ingredients

Crust
1 237
2 30
TABLESPOONS ML ALL-PURPOSE FLOUR
1 1
PINCH PINCH SALT *
0.6
TEASPOON ML BAKING POWDER
½ 118
CUP ML BUTTER
¼ 59
4 60
TABLESPOONS ML WATER
cold
Filling
79
CUP ML BUTTER
melted
1 237
CUP ML BROWN SUGAR
firmly packed *
3 3
LARGE LARGE EGGS
1 ½ 23
TABLESPOONS ML KIRSCH (CHERRY BRANDY) *
½ 118
1 237
CUP ML CASHEW NUTS
chopped *
½ 118
CUP ML WHITE CHOCOLATE
chopped *

Directions

Crust: In a medium sized mixing bowl, mix together flour, salt and baking powder.

Cut the butter into 46 cubes and toss in to flour, add the shortening with your finger rubbing the shortening and the butter into the flour until the flour becomes sandy.

Sprinkle a small amount of the water into the dough, tossing it in gently add enough water until the dough becomes moist, be sure not to over mix.

Make a ball, wrap in plastic wrap and refrigerate several hours until firm.

Once the dough is firm, turn out onto a floured surface, and with a rolling pin, roll the dough into a ¼ inch thick round, about approximately 12-inches in diameter.

Place the dough into a 9 inch pie tin, firmly pressing into the bottom and sides.

Trim the overhang until even, fold under and crimp.

Place in refrigerator until ready to use.

Filling: Combine in a bowl with a whip the butter, sugar, and the eggs one at a time, then add the remaining ingredients, mixing well.

Pour into prepared pie shell. Bake at 350℉ (180℃) for 45 minutes to 1 hour.

Can be served with lightly whipped cream or vanilla ice cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 679 60% from fat
 % Daily Value *
Total Fat 46g 70%
Saturated Fat 26g 130%
Trans Fat 0g
Cholesterol 260mg 87%
Sodium 353mg 15%
Total Carbohydrate 21g 21%
Dietary Fiber 1g 5%
Sugars g
Protein 20g
Vitamin A 27% Vitamin C 0%
Calcium 5% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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