Country Salted Cashew Cream Pie 2012 Amateur Nut CRUST 1 cup flour 1/2 cup shortening 1/4 cup cold water 1 pinch of salt Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea-sized. Mix in the cold water. Refrigerate until chilled through. Roll out the dough on a floured board to fit into a 9-inch pie pan. Bake the pie crust in a 400 degree oven for about 8-10 minutes or until lightly browned. Take out and cool completely. CASHEW FILLING 1/2 cup white sugar 3 eggs 3 Tbsp butter, melted 1/4 cup dark corn syrup 1 cup salted cashews 7 oz can sweetened condensed milk Combine the sugar, eggs, melted butter, sweetened condensed milk, and dark corn syrup until smooth, being careful not to overbeat. Stir in the salted cashews and pour into the unbaked pie shell. Bake for 35 -45 minutes at 400 degrees or until the center appears completely baked. GARNISH 1/4 cup salted cashew halves 1/2 cup hot fudge ice cream topping Sprinkle with the 1/4 cup of salted cashew halves and cool. Drizzle with the 1/2 cup of hot fudge ice cream topping after the pie has cooled completely.