Ingredients with Measurements:
- 1 1/2 cups of all-purpose flour
- 1/2 cup of unsalted butter, cold and cubed
- 1/4 cup of ice water
- 1/2 cup of roasted cashews, chopped
- 1/2 cup of roasted peanuts, chopped
- 1/2 cup of sweetened condensed milk
- 1/2 cup of brown sugar
- 1/4 cup of unsalted butter
- 2 eggs
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Mixing bowls
- Whisk
- Saucepan
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the flour and cubed butter. Use a pastry cutter or your fingers to mix the butter into the flour until it resembles coarse sand.
3. Add ice water to the mixture, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball and wrap it in plastic wrap. Chill in the fridge for at least 30 minutes.
4. In a saucepan, melt the butter over medium heat. Add the brown sugar and stir until it dissolves.
5. Add the condensed milk, chopped cashews, chopped peanuts, vanilla extract, and salt. Stir until well combined.
6. In a separate mixing bowl, whisk the eggs. Add the nut mixture to the eggs and mix until well combined.
7. Roll out the chilled dough on a floured surface until it's about 1/8 inch thick. Place the dough into the pie dish and trim the edges.
8. Pour the nut mixture into the pie crust.
9. Bake the pie for 35-40 minutes, or until the filling is set and the crust is golden brown.
10. Let the pie cool for at least 10 minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 428
Fat: 25g
Carbohydrates: 44g
Protein: 8g
Substitutions for ingredients:
- Almonds or macadamia nuts can be used instead of cashews or peanuts.
- White sugar can be used instead of brown sugar.
- Margarine can be used instead of butter.
Variations:
- Add chocolate chips to the nut mixture for a chocolatey twist.
- Add a layer of sliced bananas to the bottom of the pie crust before pouring in the nut mixture.
- Use a graham cracker crust instead of a traditional pie crust.
Tips and tricks:
- Make sure the butter and water are very cold when making the dough to ensure a flaky crust.
- Don't overmix the dough or the crust will be tough.
- Use a fork to prick holes in the bottom of the crust before adding the filling to prevent it from puffing up.
Storage instructions:
Store leftover pie in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 20-30 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
Sprinkle chopped nuts on top of the whipped cream or ice cream.
Pairings:
Serve the pie with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the crust is too dry, add more water one tablespoon at a time until it comes together.
- If the filling is too runny, bake the pie for an additional 5-10 minutes.
Food safety advice:
Make sure the pie is fully cooked before serving to prevent foodborne illness.
Food history:
Kacang Mete Pie is a traditional Indonesian dessert that combines roasted cashews and peanuts with sweetened condensed milk and eggs in a flaky pie crust.
Flavor profiles:
Sweet, nutty, and buttery.
Serving suggestions:
Serve the pie warm or at room temperature.
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Region: Indonesian