- 8
- 15 mins
- 85 mins
Ingredients
- 1 9 inch deep dish or 10 inch unbaked pie crust or two shallow 8 1/2 inch pie shells
- 1/2 c white sugar
- 1/2 c brown sugar
- 5 Tbsp real butter, melted
- 3 Tbsp flour
- 4 large eggs
- 1 c light corn syrup
- 1 Tbsp pure vanilla extract, not imitation
- 1 c semi-sweet chocolate chips, melted
- 1 1//2 c chopped salted cashews, divided
- 1/2 to 1 c hot fudge, warmed
- 2 c sweetened whipped cream or whipped topping
Preparation
Step 1
1 Heat oven to 425 degrees.
2 Prick the pie shell well with a fork. Put another pie tin inside the pie to just fit or line the bottom and sides with aluminum foil and put one to two cups of dried beans on top. Bake pie shell for 10 minutes. Remove from oven and remove the inner tin or the foil and beans.
3 Lower heat to 350 degrees.
4 While pie shell is baking put white sugar, brown sugar and flour into a medium bowl. Mix until blended. Add eggs, corn syrup, melted butter, vanilla and mix until well blended. Add melted chocolate and incorporate into mixture. Add 1 cup of the Cashews and mix again. Pour batter into the partially baked pie shell. Sprinkle remaining cashews over the top. Bake 10-20 minutes. THEN SHIELD PIE EDGES with aluminum foil to keep from getting over brown. Continue baking until middle is almost completely set about 45 minutes or more.
NOTE: If using a deep dish pie shell baking time may need to be longer. Remove from oven and COOL COMPLETELY.