Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1/4 cup ice water
- 2 cups roasted, salted cashews
- 1 cup light brown sugar
- 1/2 cup light corn syrup
- 1/4 cup (1/2 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
- 2 large eggs
Special Equipment Needed:
- 9-inch pie plate
- Rolling pin
- Pastry cutter
- Saucepan
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine flour and salt. Add butter and mix with a pastry cutter or your hands until the mixture resembles coarse crumbs.
3. Add ice water and mix until the dough comes together. Form the dough into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
4. Meanwhile, in a medium saucepan, combine cashews, sugar, corn syrup, butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture is thick and bubbly. Remove from heat and stir in the sea salt.
5. Roll out the dough on a lightly floured surface and fit into a 9-inch pie plate. Trim the edges and crimp as desired.
6. Pour the cashew mixture into the pie crust. In a small bowl, whisk together the eggs and pour over the cashew mixture.
7. Bake for 40-45 minutes, or until the pie is golden brown and the filling is set.
8. Let cool before serving.
Time:
Preparation Time: 30 minutes
Cooking Time: 40-45 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information (per serving):
Calories: 517
Fat: 28g
Carbohydrates: 58g
Protein: 8g
Substitutions for Ingredients:
- All-purpose flour: gluten-free flour blend
- Unsalted butter: vegan butter
- Light brown sugar: coconut sugar
- Light corn syrup: maple syrup
- Sea salt: Himalayan pink salt
- Eggs: flax eggs
Variations:
- Add 1/2 cup of chopped dark chocolate to the cashew mixture for a chocolatey twist.
- Substitute the cashews with almonds or pecans for a different flavor.
- Add 1/2 teaspoon of cinnamon to the cashew mixture for a hint of spice.
Tips and Tricks:
- For a flaky crust, use cold butter and work quickly when mixing the dough.
- For a crispier crust, brush the crust with an egg wash before baking.
Storage Instructions:
Store the pie in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the pie in a 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Garnish the pie with a sprinkle of sea salt and a dollop of whipped cream.
Garnishes:
- Sprinkle of sea salt
- Dollop of whipped cream
Pairings:
- Vanilla ice cream
- Fresh berries
Suggested Side Dishes:
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the crust is too dry, add a tablespoon of cold water at a time until the dough comes together.
- If the crust is too wet, add a tablespoon of flour at a time until the dough is no longer sticky.
Food Safety Advice:
- Refrigerate any leftovers within 2 hours of baking.
Food History:
The origins of this pie are unknown, but it is believed to have been created in the United States in the early 20th century.
Flavor Profiles:
This pie has a sweet and salty flavor with a hint of vanilla.
Serving Suggestions:
Serve the pie with a scoop of vanilla ice cream or a dollop of whipped cream.
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