Blondie Pie Filling – a delicious recipe with white chocolate, butter, egg yolks, sugar, heavy cream, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the white chocolate and butter in a microwave-safe bowl and gently melt them on medium, in 30-second increments, stirring between blasts.
2
Once melted, whisk the mixture until smooth.
3
Put the egg yolks and sugar in a medium bowl and whisk together until smooth.
4
Pour in the white chocolate mixture and whisk to combine.
5
Slowly drizzle in the heavy cream and whisk to combine.
6
Stir the flour, cashew brittle, and salt together in a small bowl, then carefully fold them into the filling.
7
Use immediately, or store in an airtight container in the fridge for up to 2 weeks.
8
Blondie pie is great as a fall pie when garnished with Pumpkin Ganache (page 208).
565
kcal
Calories
38
g
Fat
45
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 160 g white chocolate (5 1/2 ounces), 55 g butter [4 tablespoons (1/2 stick)], 2 egg yolks, 40 g sugar (3 tablespoons), and more.
Yes, Blondie Pie Filling falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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