INGREDIENTS
•
1/4 pound bittersweet chocolate, preferably Belgian
•
1 (9-inch) pie shell
•
3 eggs
•
3/4 cup brown rice syrup or corn syrup
•
1/2 cup brown sugar
•
4 tablespoons (1/2 stick) butter, melted
•
1 teaspoon pure vanilla extract
•
1/8 teaspoon ground nutmeg
•
1/4 teaspoon salt (omit if cashews are salted)
•
2 cups coarsley chopped cashews