White Chocolate Cashew Pie |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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WHITE CHOCOLATE CASHEW PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Massey Estate in Malakoff, Texas in 1992. Ingredients:
1 cup plus 2 teaspoons flour |
1/8 teaspoon salt |
1/8 teaspoon baking powder |
1/2 stick butter |
1/4 cup shortening |
4 tablespoons ice water |
filling |
1/3 cup butter melted |
1 cup light brown sugar firmly packed |
3 eggs |
1-1/2 tablespoons kirsch |
1/2 cup light corn syrup |
1 cup chopped cashews |
1/2 cup white chocolate chopped |
Directions:
1. In medium bowl mix together flour, salt and baking powder.
2. Cut butter into 46 cubes and toss in to flour then add shortening.
3. Use your ringer to rub shortening and butter into flour until flour becomes sandy.
4. Sprinkle a small amount of water into dough tossing it in gently.
5. Add enough water until dough becomes moist but be sure not to over mix.
6. Make a ball and wrap in plastic wrap and refrigerate several hours until firm.
7. Once dough is firm turn out on floured surface and with roll dough into 1/4 thick round/
8. Place dough into a 9 pie tin firmly pressing into bottom and sides.
9. Trim overhang until even then fold under and crimp then place in refrigerator until ready to use.
10. Combing filling ingredients in a bowl with whip.
11. Beat butter, sugar and eggs one at a time then add the remaining ingredients mixing well.
12. Pour into prepared pie shell then bake at 350 for 1 hour.
13. Can be served with lightly whipped cream or vanilla ice cream.
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