Decadent Cashew Delight Pie
Indulge in the exquisite sweetness of this Decadent Cashew Delight Pie. A rich and creamy filling, reminiscent of a classic pecan pie, is balanced with crunchy, whole roasted cashews and brightened by the citrusy zest of lemon. This pie is ideal for special occasions or a sweet treat after dinner, sure to satisfy even the strongest sweet tooth. Serve it plain for a delightful experience or top it off with whipped cream or a scoop of vanilla ice cream for that extra touch of decadence.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Whole roasted cashews (unsalted)
1 1/4 cups (Roasted and unsalted)
Powdered milk (instant)
1/3 cup (Instant)
Water
1 cup (For reconstitution)
Lemon
1 (Zest only)
Red potato
1 small (Peeled and grated)
Eggs
2 (Slightly beaten)
Light corn syrup
1 cup (Such as Karo clear red label)
Sugar
1/4 cup (Granulated)
Salt
1/4 teaspoon (Table salt)
Vanilla extract
1 teaspoon (Pure)
Unbaked pie shell
1 (9-inch) (Use refrigerated pie shell)
Instructions
1
Begin by preheating your oven to 375°F (190°C).
2
In a medium bowl, dissolve the powdered milk in 1 cup of water and set aside.
3
Place the pie crust in a 9-inch pie pan and evenly spread the whole roasted cashews over the bottom of the crust.
4
Using a food processor, grate the peeled potato until finely chopped. Gradually add enough of the reconstituted milk to achieve a smooth yet thick consistency, using between 2 tablespoons and 1/4 cup.
5
Grate the lemon zest into the potato mixture. For ease, you can use the food processor to zest the lemon by peeling long strips without the white pith.
6
Transfer the potato and lemon mixture into a large mixing bowl. Add the slightly beaten eggs, sugar, light corn syrup, vanilla, and salt to the mixture.
7
Beat everything together with an electric mixer on medium speed until the mixture is smooth and well combined.
8
Carefully pour the rich filling over the layer of cashews in the pie crust.
9
Place the pie in the preheated oven and bake for 40 to 50 minutes. The filling is done when set in the center.
10
Monitor the pie crust during baking. If it starts to brown too quickly, cover the edges with foil to prevent burning.
11
Once baked, allow the pie to cool completely before slicing. Serve plain or enhance with a dollop of whipped cream or a scoop of vanilla ice cream for extra heavenly sweetness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Cashew Delight Pie?
It is a rich and creamy pie featuring whole roasted cashews and citrusy lemon zest, similar in texture to a classic pecan pie.
What type of cashews should I use?
The recipe calls for 1 1/4 cups of whole roasted, unsalted cashews.
What oven temperature is required for baking?
The oven should be preheated to 375°F (190°C).
How do I prepare the milk for the filling?
Dissolve 1/3 cup of instant powdered milk in 1 cup of water and set it aside.
What role does the red potato play in this recipe?
The grated red potato is mixed with reconstituted milk to create a smooth, thick consistency for the pie filling.
How do I prepare the potato?
Peel a small red potato and grate it in a food processor until it is finely chopped.
What size pie pan is needed?
You should use a 9-inch pie pan for this recipe.
Should the pie shell be pre-baked?
No, the recipe uses one 9-inch unbaked pie shell, such as a refrigerated one.
How do I incorporate the lemon flavor?
Grate the zest of one lemon into the potato mixture. You can use a food processor for ease by peeling long strips without the white pith.
How many eggs are required?
The recipe requires 2 slightly beaten eggs.
What kind of sweetener is used in the filling?
The filling uses 1 cup of light corn syrup and 1/4 cup of granulated sugar.
What is the recommended brand of corn syrup?
The recipe suggests using a light corn syrup such as Karo clear red label.
How do I layer the ingredients in the crust?
First, spread the whole roasted cashews over the bottom of the crust, then pour the filling mixture over them.
How long should the pie bake?
Bake the pie for 40 to 50 minutes.
How can I tell when the pie is finished baking?
The pie is done when the filling is set in the center.
What should I do if the crust browns too quickly?
If the edges start to brown too fast, cover them with foil to prevent burning while the filling continues to cook.
Should the pie be served hot or cold?
The pie should be allowed to cool completely before slicing for the best results.
What are the best toppings for this cashew pie?
It can be served plain or topped with whipped cream or a scoop of vanilla ice cream.
Is this recipe suitable for holidays?
Yes, its decadent nature makes it ideal for special occasions and holiday gatherings.
What type of salt should I use?
The recipe calls for 1/4 teaspoon of table salt.
What kind of vanilla is recommended?
Use 1 teaspoon of pure vanilla extract for the best flavor.
Can I use salted cashews?
The recipe specifically recommends unsalted cashews to control the saltiness of the dessert.
How much milk mixture goes into the potato?
Use between 2 tablespoons and 1/4 cup of the reconstituted milk to achieve a smooth but thick potato mixture.
What tool should I use to beat the filling?
Use an electric mixer on medium speed to combine the ingredients until smooth.
What is the first step of the instructions?
The first step is to preheat your oven to 375 degrees Fahrenheit.
How many ingredients are in this recipe?
There are 11 main ingredients listed for this pie.
Does the recipe contain fiber?
Nutritional data for fiber is not provided in the raw data, but cashews and potato contain small amounts naturally.
Is the milk powder instant or non-instant?
The recipe specifies using instant powdered milk.
What kind of sugar is needed?
The recipe requires 1/4 cup of granulated white sugar.
Can I use a food processor for the whole process?
The food processor is used specifically for grating the potato and zesting the lemon, while an electric mixer is used for the final filling.