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Chocolate Cashew Pie
Laila, Canada

Crust: Either homemade or store-bought pie crust

Filling and topping:

• 3/4 cup light corn syrup

• 1/2 cup sugar 

• 3 Tbs butter, melted

• 1 tsp vanilla

• 3 eggs

• 1 (6 oz.) pkg. (or 1 cup) semi-sweet chocolate chips

• 1 cup cashew halves 

• 10 whole cashew

• Whipped cream, if desired

Have the pie crust ready using 9-inch pie pan.

Heat oven to 325F. In large bowl using wire whisk, blend corn syrup, sugar, butter, vanilla and eggs. Reserve 2 Tbs chocolate chips for topping. Stir in remaining chocolate chips and cashew halves. Spread evenly in pie crust-lined pan.

Bake at 325F for 45 to 55 min. or until pie is deep golden brown and filling is set. If necessary, cover edge of pie crust with strips of foil after 15 to 20 min. of baking to prevent excessive browning. Cool completely on wire rack.

Line cookie sheet with waxed paper. Melt 2 Tbsp reserved chocolate chips in small saucepan over low heat. Dip each whole cashew into chocolate. Place on lined cookie sheet. Refrigerate 15 to 20 min. or until the chocolate is set. (The chocolate-dipped nuts can be made up to three days ahead of time. After the chocolate has set, store them in an airtight container at room temperature.) Garnish pie with whipped cream and chocolate-dipped nuts.

Flavor whipped cream with a favorite liqueur, spices or grated citrus peel. For a contrast to the dark chocolate pie filling, dip the cashews in melted white baking bar and flavor the whipped cream with sweetened cocoa.

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