Chocolate Cashew Pie

22 Nov



Serves 12

Coating a pie crust in chocolate adds decadent flavor and helps keep the crust from getting soggy. This easy-to-make pie can be made a day or two ahead of time.


1/4 pound bittersweet chocolate, preferably Belgian
1 prepared 9-inch pie crust, cold or frozen
1 cup brown rice syrup or corn syrup
1/2 cup brown sugar
3 eggs
4 tablespoons (1/2 stick) butter, melted
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon salt (omit if cashews are salted)
2 cups cashew pieces


Preheat oven to 350°F. Melt chocolate in a double boiler or microwave then brush interior of pie crust generously with chocolate, avoiding the fluted edges; set aside.

In a large bowl, whisk together syrup, sugar, eggs, butter, vanilla, nutmeg and salt. Stir in cashews then pour contents of bowl into piecrust. Bake until center is thickened but not quite set, about 45 minutes. Transfer pie to a rack and set aside to let cool completely. (Pie will set completely as it cools.) Serve pie at room temperature.

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