Chocolate Cashew Pie

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I'm exporting a few decadent recipes. When I make them, I substitute soy milk,

tofu, and egg replacer wherever I think I can but when I enter recipes into MC,

I do it as is.

 

 

* Exported from MasterCook *

 

Chocolate Cashew Pie

 

Recipe By :Pillsbury Best Desserts

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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CRUST

1 refrigerated pie crust (from 15 oz pkg)

FILLING AND TOPPING

3/4 cup light corn syrup

1/2 cup sugar

3 tablespoons margarine or butter -- melted

1 teaspoon vanilla

3 eggs

1 6 oz package semisweet chocolate chips

1 cup cashew halves

10 whole cashews

whipped cream, if desired

 

Prepare pie crust for one crust filled pie using 9-inch pie pan.

Heat oven to 325F. In large bowl combine corn syrup, sugar, margarine, vanilla,

and eggs; beat with wire whisk until well blended. Reserve 2 tablespoons

cholate chips for topping. Stir in remaining chocolate chips and cashew halves.

Spread evenly in crust-lined pan.

Bake at 325F for 45 to 55 minutes or until pie is deep golden brown and filling

is set. Cover edge of crust with strips of foil after 15 to 20 minutes of

baking to prevent excessive browning. Cool 2 hours or until completely cooled.

Meanwhile. line cookie sheet with waxed paper. In small saucepan, melt reserved

2 tablespoons chocolate chips over low heat. Dip each whole cashew in chocolate

(about halfway). Place on lined cookie sheet. Refrigerate 15 to 20 minutes or

until chocolate is set. Garnish pie with whipped cream and chocolate-dipped

cashews. Store in refrigerator.

 

 

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Per serving: 959 Calories (kcal); 69g Total Fat; (60% calories from fat); 23g

Protein; 77g Carbohydrate; 56mg Cholesterol; 70mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 12 1/2

Fat; 2 1/2 Other Carbohydrates

 

NOTES : Tip: To flavor whipped cream, fold in sweetened cocoa mix, grated citrus

peel, spices, or a favorite liqueur.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0