Sunday, July 13, 2008

Chocolate Almond Cashew Pies

This pie is similar to a pecan pie, but with almonds and cashews instead. And, chocolate of course. This recipe was intended to be made as a 9" single pie, but I wanted to make individual pies. I will first post the ingredient amounts for the single pie, then how much I increased it to make 6 individual pies. (I actually made 7 pies, but I recommend making 6 and putting more filling in each one).

Chocolate Almond Cashew Pie

1 - 9" pie shell (or 1 All Ready Pie crust)
1 cup semisweet chocolate morsels
1 cup cashews
1 cup toasted and salted almonds, coarsely chopped
3 eggs
1/2 cup brown sugar
1/2 cup light corn syrup
2 tbsp melted butter
1 tsp vanilla
1 tsp Kahlua (coffee liqueur, optional)

Sprinkle chocolate morsels evenly over bottom of unbaked pie shell. Top with nuts. Combine remaining ingredients and pour over nuts and chocolate. Bake at 375 on bottom rack for 30-40 minutes or until golden.

For 6 small pies:

3 All Ready Pie crusts
1-1/2 cups chocolate morsels
3/4 cup almonds
3/4 cup cashews
5 eggs
1 cup brown sugar
3/4 cup light corn syrup
1/2 stick melted butter
1-1/2 tsp vanilla
1 tsp Kahlua

I found these pans at Walmart several years ago. They make a generous single serving and the non-stick surface makes it easy to remove the pies after baking.

Separate each pie crust into 2 balls. Use flour sparingly as needed on the surface as well as your rolling pin to prevent sticking.

Roll out into a circle that is large enough to line your pie pan.

Place in pie pan and trim excess crust with a scissor.

I embellished them with tiny balls made out of the extra pastry. I brushed the edges with water to make them stick. This was rather tedious and I will not do it for individual pies again. I ended up making about 45 tiny pastry balls per pie. For a total of 270. (sigh)

But they were cute. They reminded me of those antique dishes that have the beading around the edges.

Place the chocolate chips in first. Then the nuts.

Then pour the filling on top. I bake most of my pies on the bottom rack of my oven to ensure that the bottom crust gets browned. I place aluminum foil over them on the top rack to protect the top crust from burning.

Allow to cool before removing from pans, then do it carefully. These are sweet, chocolaty, and very crunchy.


Anonymous said...

These look scrumptious and they are SO CUTE. The extra detail with the pastry balls paid off! (looks like a great job for Madison and MaKenzie) Thanks again for another great recipe!

Dianne :-)

Vickie said...

Thanks, Dianne. I will make the pastry balls again if Madison and MaKenzie will come and help me.

Anonymous said...

They would love to come help! They are pretty good little helpers.

Dianne :-)

Anonymous said...

Looks wonderful! (and a diet killer...)


Anonymous said...


Do you have a good but fairly easy blackberry cobbler recipe? We have a lot next door that is covered up with blackberries and I have picked a large bowl and if I don't make a cobbler soon I will have to go pick some more. They are just so good.


Vickie said...

Thanks! I don't know if it's a diet killer, per se, maybe a diet maimer, similar to an injury with accompanying temporary paralysis.

I don't have one, but I have been wanting to try it sometime. I really like blackberries, too. Maybe you could google it. A Southern Living recipe would probably be good.

Christmas Creations said...

Love the pie crust balls on the crust edges!! I might try that for the holidays when I make my grandmothers Italian Cheesepie!!!