GOLDEN SQUASH PIE
Whether you take this yummy pie to a party or potluck, be prepare to share the recipe. An alternative to pumpkin pie, it bakes up high and flavorful.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 pies (6-8 servings each).
Number Of Ingredients 11
Steps:
- In a bowl, combine the eggs, squash, buttermilk, butter and vanilla. Combine the dry ingredients; add to the squash mixture and mix until smooth. Pour into pastry shells. Cover edges loosely with foil. , Bake at 350° for 35 minutes. Remove foil. Bake 25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg if desired. Store in the refrigerator.
Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 349mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
GOLDEN CASHEW PIE
This pie is not for those without a sweet tooth. It's very sweet and much in the style of a pecan pie.
Provided by Steve P.
Categories Dessert
Time 1h35m
Yield 1 Nine inch pie, 6 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve the powdered milk in the 1 cup of water and set aside.
- Place pie crust in 9 inch pan and spread the cashews evenly over the bottom of the crust.
- In a food processor grate the potato until finely chopped adding enough of the reconstituted milk to make it smooth but not very wet; use no less than 2 Tablespoons but no more than 1/4 cup.
- Grate the the lemon rind and add to the potato mixture, if you peel long strips of zest off the lemon without getting any white on it, you can use the food processor to grate the zest too instead of doing it by hand.
- Transfer the potato, lemon mixture to a large mixer bowl;.
- with an electric mixer, beat in the eggs, sugar, syrup, vanilla and salt, beating until smooth.
- Pour the mixture over the cashews in the pie pan and bake in a preheated 375ºF oven for 40 to 50 minutes or until filling is set.
- Check pie crust half way through cooking time, if crust is browning to quickly cover the edges of the crust will foil to stop it from getting to brown before the pie is set.
- Cool thoroughly before cutting, serve plain or with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 594.3, Fat 26.9, SaturatedFat 6.8, Cholesterol 77.4, Sodium 523.4, Carbohydrate 84.4, Fiber 3.3, Sugar 28.2, Protein 10.9
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.
COMPANY'S COMING CASHEW PIE
Make and share this Company's Coming Cashew Pie recipe from Food.com.
Provided by Courtly
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pie crust according to pkg. directions for one-crust filled pie using 9 inch pie pan.
- Heat oven to 350. In large bowl, beat brown sugar and butter at high speed until light and fluffy.
- Add corn syrup and vanilla; beat at medium speed until smooth. Beat in eggs, one at a time, blending well after each addition. Stir in cashew nuts. Pour into crust-lined pan.
- Bake at 350 for 45-50 minutes or until top of pie is deep golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
Nutrition Facts : Calories 414.7, Fat 19.4, SaturatedFat 6.5, Cholesterol 90.8, Sodium 296.3, Carbohydrate 58.2, Fiber 0.7, Sugar 30.1, Protein 5.7
CASHEW-PECAN PIE BARS
A buttery shortbread crust is covered with a rich maple flavored topping that is just loaded with pecans and cashews. A little piece is all you'll need.-Karen Haen, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Line a 13-in. x 9-in. baking pan with foil; grease the foil and set aside., In a large bowl, combine the flour, sugar, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Press into prepared pan. Bake at 350° for 25-30 minutes or until golden brown., Meanwhile, in a large saucepan, combine the brown sugar, syrup and butter. Bring to a boil over medium heat; cook and stir for 3 minutes. Remove from the heat; stir in the cashews, pecans and cream., Pour over crust. Bake 25-30 minutes longer or until filling is set. Cool on a wire rack. Using foil, lift bars out of pan. Discard foil; cut into bars.
Nutrition Facts : Calories 340 calories, Fat 23g fat (10g saturated fat), Cholesterol 38mg cholesterol, Sodium 212mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
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