American Pie Council

2018 Professional Entry

 

Fudge Bottom Cashew Crunch Pie

Fudge Bottom Cashew Crunch Pie

Crust:
2 cups flour
1 cup Crisco
2 TBS sugar mixed to form crumbles
½ cup cold water mixed until bough ball can be formed.
Roll out, place in pie plate and flute edge as desired. Spread a thin layer of Hershey’s chocolate fudge sauce on and up the sides of the pie dough. Then on top of that drizzle some Smuckers salted caramel sauce over the fudge sauce.
Filling:
½ cup white cane sugar
½ cup brown sugar
4 Tablespoons all-purpose flour
2 Tablespoons vanilla
2 Tablespoons Bourbon or Whisky (optional)
6 Tablespoons melted butter
2 2/3 cup Karo corn syrup
6 eggs
3 cups Honey roasted cashews
In a medium bowl mix together sugars and flour until well blended. Add to this the Karo, vanilla, butter, and if desired the bourbon/whisky beating vigorously until smooth. Crack eggs into mixture and beat vigorously again until eggs are well blended into mixture. Next, add cashews – mix and pour into prepared crust. Bake for 1 ½ hours (doming half way through with tinfoil) at 325 degrees or until center does not jiggle when pie is moved.