Chocolate Cashew Pie Recipe

Name: Chocolate Cashew Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pie shell; 3/4 cup light corn syrup; 1/2 cup sugar; 3 tablespoons margarine or 3 tablespoons butter, melted; 1 teaspoon vanilla extract; 3 eggs; 1 (16 ounce) package semi-sweet chocolate chips (1 cup); 1 cup cashew nuts; 10 whole cashew nuts; whipped cream, if desired

Servings: persons

1
Prepare pie crust for one-crust filled pie using 9-inch pie pan.
2
Heat oven to 325 F.
3
In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat with wire whisk until well blended.
4
Reserve 2 tablespoons chocolate chips for topping.
5
Stir in remaining chocolate chips and cashew halves.
6
Spread evenly in crust-lined pan.
7
Bake at 325 F.
8
for 45 to 55 minutes or until pie is deep golden brown and filling is set.
9
Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
10
Cool 2 hours or until completely cooled.
11
eanwhile, line cookie sheet with waxed paper.
12
In small saucepan, melt reserved 2 tablespoons chocolate chips over low heat.
13
Dip each whole cashew in chocolate.
14
Place on lined cookie sheet.
15
Refrigerate 15 to 20 minutes or until chocolate is set.
16
Garnish pie with whipped cream and chocolate-dipped cashews.
17
Store in refrigerator.
18
To flavor whipped cream, fold in sweetened cocoa mix, grated citrus peel, spices or a favorite liqueur.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pie shell, 3/4 cup light corn syrup, 1/2 cup sugar, 3 tablespoons margarine or 3 tablespoons butter, melted, and more.

Yes, Chocolate Cashew Pie 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.

That's it — enjoy your meal!

Chocolate Cashew Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions