American Pie Council

2017 Amateur Entry

 

Salted Caramel Cashew Pie


Salted Caramel Cashew Pie


Crust Ingredients:

1 package Cashew Sandies cookies crushed
5 tbsp. unsalted butter, melted

Combine the crust ingredients by tossing lightly with a fork. press into the bottom and sides of a 9 inch pie pan. Chill to set the crumb up.

Filling Ingredients:

8 oz. brick of cream cheese, softened
1/2 c. powdered sugar
¼ tsp. sea salt
1 tsp. quality vanilla extract
10 oz. caramel sauce topping (the kind you pour over ice cream) plus more for drizzling over top the of the finished pie
1 c. heavy cream
1 cup salted cashews, roughly chopped

While the crust chills, whip the cream cheese and powdered sugar in a deep bowl.
Add the vanilla and salt and continue whipping until the mixture is completely smooth.
Add the caramel sauce and continue whipping until completely incorporated.
In another bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the cream cheese mixture.
Turn the filling into the chilled crumb crust and cool until set.


Garnish:
¾ cup heavy whipping cream
¼ cup confectioner’s sugar
¼ tsp vanilla bean paste
Whip all ingredients together until stiff. Spoon into star tipped pastry bag. Swirl into rosettes around the edge just inside the crust. Keep cold in the refrigerator until ready to serve.

Jeanne Ely, Mulberry, FL
2017 Amateur nut pie category