CHOCOLATE-CASHEW PIE
This state fair pie contest winner will surely be a winner at your table, too. The chocolate-dipped cashews are an extra-special delight.
Provided by Pillsbury Kitchens
Categories Dessert
Time 5h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Place pie crust in 9-inch glass pie plate; make a decorative edge on crust.
- In large bowl, using whisk, beat corn syrup, 1/2 cup sugar, the melted butter, vanilla and eggs. Reserve 2 tablespoons chocolate chips. Stir in remaining chips and cashew halves. Pour into pie crust.
- Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until set and golden brown. Cool at least 4 hours.
- In small bowl, microwave reserved 2 tablespoons chocolate chips on High 45 to 60 seconds or until melted. Dip large end of each whole cashew into melted chocolate. Place on wax paper-lined cookie sheet and refrigerate 15 to 20 minutes or until chocolate is set.
- In medium bowl, combine whipping cream, 2 tablespoons sugar and the cocoa. Beat until stiff peaks form. Pipe whipped cream around edge of pie; garnish with chocolate-dipped cashews. Store in refrigerator.
Nutrition Facts : Calories 780, Carbohydrate 86 g, Cholesterol 130 mg, Fat 9, Fiber 2 g, Protein 9 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 41 g, TransFat 1/2 g
CHOCOLATE, CASHEW, AND MAPLE PIE
If pecan pie is a crowd pleaser at your Thanksgiving table, try this delectable chocolate and cashew variation.
Provided by Melissa Clark
Categories Chocolate Dessert Bake Thanksgiving Vegetarian Cashew Fall Maple Syrup Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 (9-inch) pie to serve 8 to 10
Number Of Ingredients 19
Steps:
- Make crust:
- In food processor, pulse flour and salt until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and pulse or gently stir with fork until incorporated.
- Squeeze small handful of dough: If it doesn't hold together, add more ice water 1/2 tablespoon at a time, pulsing or stirring until incorporated. Do not overwork dough, or pastry will be tough.
- Turn dough out onto lightly floured work surface, gather into ball, and flatten into disk. Wrap in plastic wrap and chill until firm, about 1 hour. (Dough can be made ahead and frozen up to 1 week. Defrost in refrigerator before proceeding.)
- On lightly floured surface, roll out dough to 12-inch round, then transfer to pie pan. Trim edge, leaving 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with fork, then chill shell 30 minutes. (Shell can be assembled to this point ahead: Wrap entire pan well in plastic wrap and refrigerate up to 2 days, or freeze up to 1 week. Defrost in refrigerator before continuing.)
- While shell chills, preheat oven to 425°F.
- Line shell with foil and fill with pie weights or dried beans, then bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 7 minutes more. Cool on rack.
- Make filling and bake pie:
- In medium saucepan over moderately high heat, simmer maple syrup, uncovered, until reduced to 3/4 cup, about 10 minutes. Carefully whisk in butter (mixture may splatter), then sugar and salt. Remove from heat and let cool to warm room temperature.
- In medium bowl, whisk together eggs and brandy. Whisk egg mixture into cooled maple syrup mixture.
- Preheat oven to 325°F. Spread chopped chocolate in even layer over bottom of prepared crust. Sprinkle nuts in second even layer, then pour filling over nuts. Bake until filling is puffed and center is just set, 45 to 60 minutes. Cool in pan on rack. (Pie can be made up to 1 day ahead. Let cool, then cover loosely and store at room temperature.)
- To serve:
- Using electric mixer, beat crème fraîche until it holds soft peaks. Serve with pie.
CASHEW-COCONUT TART IN CHOCOLATE CRUST
Categories Chocolate Nut Dessert Bake Thanksgiving Coconut Cashew Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 to 14 servings
Number Of Ingredients 16
Steps:
- For crust:
- Spray 11-inch-diameter tart pan with removable bottom with nonstick spray. Blend flour, sugar, cocoa, and salt in processor 5 seconds. Add butter and blend until moist sandy texture forms. Add 1 1/2 tablespoons ice water and blend until dough comes together. Press dough evenly onto bottom and up sides of prepared pan. Chill crust 30 minutes.
- Preheat oven to 350°F. Place crust on baking sheet. Bake crust until dry-looking and slightly puffed, about 18 minutes. Cool crust on rack completely. Maintain oven temperature.
- For filling:
- Bring brown sugar, cream, maple syrup, and ginger to boil in heavy medium saucepan over medium-high heat, whisking gently until sugar dissolves. Attach candy thermometer to side of pan. Adjust heat to maintain low boil; cook until thermometer registers 222°F, whisking occasionally, about 8 minutes. Mix in cashews and coconut. Cool 20 minutes.
- Place chopped chocolate in small microwave-safe bowl. Cook at medium setting in 15-second intervals until soft and beginning to melt. Stir until completely melted and smooth. Brush enough chocolate over inside of crust to coat completely. Freeze crust until chocolate is cold and hard, about 15 minutes (reserve remaining melted chocolate for garnish).
- Pour filling into crust. Place tart on rimmed baking sheet. Bake until filling is beginning to darken on top and is bubbling thickly, about 35 minutes. Transfer tart to rack. Cool completely. Remelt reserved chocolate in microwave. Drizzle chocolate over tart in lacy pattern. (Can be made 1 day ahead. Cover; store at room temperature.)
CHOCOLATE CASHEW PIE
Make and share this Chocolate Cashew Pie recipe from Food.com.
Provided by Steve_G
Categories Pie
Time 1h10m
Yield 1 Pie, 10 serving(s)
Number Of Ingredients 10
Steps:
- Prepare pie crust for one-crust filled pie using 9-inch pie pan.
- Heat oven to 325 F.
- In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat with wire whisk until well blended.
- Reserve 2 tablespoons chocolate chips for topping.
- Stir in remaining chocolate chips and cashew halves.
- Spread evenly in crust-lined pan.
- Bake at 325 F.
- 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.
- eanwhile, line cookie sheet with waxed paper.
- In small saucepan, melt reserved 2 tablespoons chocolate chips over low heat.
- Dip each whole cashew in chocolate.
- 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.
- To flavor whipped cream, fold in sweetened cocoa mix, grated citrus peel, spices or a favorite liqueur.
CHOCOLATE CASHEW COCONUT CLUSTERS
Steps:
- Preheat the oven to 325 degrees. Toast the cashews on a baking sheet in the preheated oven for 20 minutes, until uniformly golden brown. Cool the nuts to room temperature. Toast the coconut on a baking sheet in the preheated oven for 10 minutes, until lightly golden around the edges. Cool the coconut to room temperature. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 5 to 6 minutes. transfer the melted chocolate to a 4-quart bowl. Add the cashews and coconut. Use a rubber spatula to stir until the cashews and coconut are completely coated with chocolate.
- Immediately portion the mixture by heaping tablespoons (approximately 1 1/2 ounces) for each cluster, onto waxed paper. Allow the clusters to harden at room temperature for 1 hour, then refrigerate for 30 minutes, until firm enough to handle. Store the clusters in a tightly sealed plastic container in the refrigerator until ready to serve.
CHOCOLATE, CASHEW AND COCONUT PIE
Discover a unique spin on a classic with this Chocolate, Cashew and Coconut Pie recipe! Our Chocolate, Cashew and Coconut Pie is a top contender for the honor of being America's sweetest, nuttiest and most festive pie.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 14 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF.
- Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie.
- Whisk next 4 ingredients and 1/2 cup cream in medium bowl until blended. Add sugar and flour; mix well. Stir in nuts and coconut. Pour into crust.
- Bake 40 to 45 min. or until top is puffed and lightly browned. Cool completely.
- Microwave chocolate and remaining cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Pour over pie; spread to completely cover pie.
Nutrition Facts : Calories 520, Fat 30 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 80 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
More about "chocolate cashew and coconut pie food"
COCONUT CASHEW PIE • THE GOLD LINING GIRL
From thegoldlininggirl.com
Servings 8Estimated Reading Time 4 minsCategory DessertTotal Time 1 hr 10 mins
THE BEST VEGAN CHOCOLATE PIE (NO TOFU!) - ONE LOVELY …
From onelovelylife.com
HOW TO MAKE CASHEW CREAM - CHOCOLATE-COVERED KATIE
From chocolatecoveredkatie.com
DAIRY FREE CHOCOLATE PIE - COOK NOURISH BLISS
From cooknourishbliss.com
RECIPE: CASHEW CHOCOLATE PIE | WHOLE FOODS MARKET
From wholefoodsmarket.com
THE BEST EVER CHOCOLATE COCONUT CREAM PIE RECIPE - BUSY …
From busycreatingmemories.com
4 INGREDIENT TOASTED COCONUT CASHEWS RECIPE (PALEO, …
From beamingbaker.com
VEGAN CHOCOLATE CREAM PIE (NO TOFU!) - THE VEGAN 8
From thevegan8.com
NO BAKE CHOCOLATE CASHEW COCONUT CRUNCH BARS
From tracidmitchell.com
COCONUT GREEK YOGURT PIE - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
CHOCOLATE CASHEW CREAM PIE - PLUM STREET COLLECTIVE
From plumstreetcollective.com
COCONUT CHOCOLATE PUDDING PIE - HUBPAGES
From discover.hubpages.com
CHOCOLATE COCONUT CASHEW COOKIES | HEART OF A BAKER
From heartofabaker.com
CHOCOLATE AVOCADO PIE WITH A CASHEW CRUST - TASTEFULVENTURE
From tastefulventure.com
RAW CHOCOLATE BANANA CASHEW CREAM PIE BARS. - HALF BAKED HARVEST
From halfbakedharvest.com
5-MINUTE VEGAN CHOCOLATE PUDDING (GLUTEN-FREE, DAIRY-FREE)
From dishbydish.net
COCONUT CREAM PIE RECIPE - SERIOUSEATS.COM
From seriouseats.com
NO-BAKE CHOCOLATE CASHEW COCONUT CRUSTED SUMMER FRUIT TART.
From howsweeteats.com
CASHEW COCONUT CHOCOLATE TART — UNWRITTEN RECIPES
From unwrittenrecipes.com
EASTER CUPCAKES (COCONUT & CHOCOLATE) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love