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Cook'n with Betty Crocker 
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Company's Coming Cashew Pie |
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Serves: 8 Print this RecipeHazel Frost - Chicago, Illinois Bake-Off® Contest 1, 1949 In this recipe from the first Bake-Off® Contest, cashew nuts are used instead of pecans to make a rich, decadent pie. Garnish each slice of pie with whipped cream and a whole cashew nut. 1/2 (15-ounce) package refrigerated pie crust (1 crust) FILLING 3/4 cup firmly packed brown sugar 3 tablespoons margarine or butter, softened 3/4 cup light corn syrup 1 teaspoon vanilla extract 3 eggs 1 cup chopped cashew nuts Prepare pie crust according to package directions for ONE-CRUST FILLED PIE using 9-inch pie pan. Heat oven to 350°F. In large bowl, beat brown sugar and margarine at high speed until light and fluffy. Add corn syrup and vanilla; beat at medium speed until smooth. Beat in eggs 1 at a time, blending well after each addition. Stir in cashew nuts. Pour into crust-lined pan. Bake at 350°F. for 45 to 50 minutes or until top of pie is deep golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Nutrition Per Serving: Calories 450; Protein 6g; Carbohydrate 60g; Fat 22g; Sodium 350mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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