Winner of the World Food Championships 2013 Contest
Nann's Fudgey Cashew Pie...all dressed up!
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- 1 9 inch
- deep dish or 10 inch unbaked pie crust or two shallow 8 1/2 inch pie shells
- 1/2 c
- white sugar
- 1/2 c
- brown sugar
- 5 Tbsp
- real butter, melted
- 3 Tbsp
- 4 large
- 1 c
- light corn syrup
- 1 Tbsp
- pure vanilla extract, not imitation
- 1 c
- semi-sweet chocolate chips, melted
- 1 1//2 c
- chopped salted cashews, divided
- 1/2 to 1 c
- hot fudge, warmed
- 2 c
- sweetened whipped cream or whipped topping
- 7 oz
- giant milk chocolate bar (for chocolate curls)
- *red berries of choice, optional garnish
- *fresh mint leaves, optional garnish
1Heat oven to 425 degrees.
2Prick the pie shell well with a fork. Put another pie tin inside the pie to just fit or line the bottom and sides with aluminum foil and put one to two cups of dried beans on top. Bake pie shell for 10 minutes. Remove from oven and remove the inner tin or the foil and beans.
3Lower heat to 350 degrees.
4While pie shell is baking put white sugar, brown sugar and flour into a medium bowl. Mix until blended. Add eggs, corn syrup, melted butter, vanilla and mix until well blended. Add melted chocolate and incorporate into mixture. Add 1 cup of the Cashews and mix again. Pour batter into the partially baked pie shell. Sprinkle remaining cashews over the top. Bake 10-20 minutes. THEN SHIELD PIE EDGES with aluminum foil to keep from getting over brown. Continue baking until middle is almost completely set about 45 minutes or more. NOTE: If using a deep dish pie shell baking time may need to be longer. Remove from oven and COOL COMPLETELY.
5Make Chocolate Curls: While pie is baking, open chocolate bar and with a vegetable peeler press against the chocolate on the long narrow edge pulling peeler to make curls letting fall onto a plate. When finished making desired number, put plate in freezer to keep cold.
6To Serve: Cut pie into 8-10 pieces. Drizzle hot fudge over each plated piece of pie. Put about a 1/4 cup mound of the whipped cream on top of each piece and sprinkle the chocolate curls on top.
7If desired add two or three small red berries and a mint leaf on whipped cream for an additional garnish to give the pie a 'holiday' feel.
8Makes one 9 1/2 inch DEEP DISH pie OR one 10 inch pie OR two shallow 8-9 inch pies and serves 8-10.
9PLEASE NOTE: The amount this pie makes depends on the size of pie plate or pan you use. With some deep dish premade crusts from the grocery you may have some batter left over. If you use your own ceramic or glass pan it may be perfect. One of my daughters (I have seven grown daughters) made two shallow pies with the batter using two 8-8 1/2 inch disposable aluminum pie plates she had left over from two small pies she had purchased from a store bakery. Also the time can be from 50 min to one hour and 10 -20 minutes depending on the thickness of the batter. At high altitude like I am at it take much longer than at sea level. In Las Vegas at the Championships I made two shallow pies because of the time deadline. I had to immediately take them out and put them in ice to get them chilled to set for the judges. We had a time limit of 1 1/2 hours from start to finish. And in order for me to be able to garnish it like the photo to present to the judges it HAD to be chilled to the best of our ability so the whipped cream wouldn't melt. And we only had an ice chest that we brought to chill it in. We had ice in the bottom, put a pan over the top of the pie and more ice on top. We were very blessed that we got the temp. down that it had completely set to even be able to serve it. Believe me it was a REAL challenge to take a pie that really needs a couple of hours or more to make, to bake and then cool and have it done for judging in one and a half hours,