Ingredients with Measurements:
- 2 cups gingersnap cookie crumbs
- 1/4 cup melted butter
- 1/4 cup sugar
- 2 cups roasted, salted cashews
- 1/2 cup light corn syrup
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Special Equipment Needed:
- 9-inch pie plate
- medium bowl
- whisk
- rubber spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix together the gingersnap cookie crumbs, melted butter, and sugar.
3. Press the mixture into the bottom and sides of the 9-inch pie plate.
4. Bake for 10 minutes.
5. In the same bowl, mix together the cashews, corn syrup, melted butter, vanilla extract, and salt.
6. Pour the mixture into the pre-baked crust.
7. Bake for 25 minutes.
8. Let cool before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: 350°F
Serving Size: 8 slices
Nutritional Information:
Calories: 350
Fat: 20g
Carbohydrates: 36g
Protein: 8g
Substitutions for Ingredients:
- Almond meal can be used in place of the gingersnap cookie crumbs.
- Coconut oil can be used in place of the butter.
- Maple syrup can be used in place of the light corn syrup.
Variations:
- Toasted pecans can be added to the filling for added crunch.
- Dark chocolate chips can be added to the filling for a sweeter flavor.
Tips and Tricks:
- For a crispier crust, bake the crust for an additional 5 minutes.
- For a crunchier filling, add 1/4 cup of toasted chopped pecans.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Serve with a dollop of whipped cream and a sprinkle of chopped cashews.
- Serve with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Garnishes:
- Chopped cashews
- Whipped cream
- Caramel sauce
Pairings:
- Vanilla ice cream
- Hot fudge sauce
- Fresh berries
Suggested Side Dishes:
- Roasted vegetables
- Baked potatoes
- Salad
Troubleshooting Advice:
- If the crust is too soft, bake it for an additional 5 minutes.
- If the filling is too soft, bake it for an additional 5 minutes.
Food Safety Advice:
- Make sure all ingredients are stored properly and are not expired.
- Make sure to use a food thermometer to ensure the filling is cooked to the proper temperature.
Food History:
Gingersnap cookies were first created in the early 1800s and have since become a popular holiday treat. Cashews are native to Brazil and were first cultivated by the Portuguese in the 16th century.
Flavor Profiles:
This pie has a sweet and nutty flavor from the gingersnap cookie crumbs and cashews. The butter and corn syrup add a hint of richness and sweetness.
Serving Suggestions:
This pie is best served warm with a dollop of whipped cream and a sprinkle of chopped cashews. It can also be served with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Nutty, Spicy, Buttery, Caramelized