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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Butterscotch Cashew Cream Pie Recipe

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This recipe for Butterscotch Cashew Cream Pie is from The Disaster Specialists Holiday Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pie Crust Ingredients:
1 1/4 c. finely crushed graham crackers
1 c. roasted/salted cashew pieces
1/3 c. sugar
1/2 c. melted butter

Cream Filling Ingredients:
2/3 c. whipping cream
1 c. semi sweet chocolate pieces

Butterscotch Filling Ingredients:
3/4 c. packed brown sugar
1/4 c. cornstarch
1/4 tsp. salt
1 12oz can evaporated milk
3 egg yolks
1 c. milk
3 tbsp. butter
1 tsp. vanilla

Brown Sugar Meringue Ingredients:
4 egg whites
1/4 c packed brown sugar
1/4 c. sugar
Directions:
Directions:
Preheat oven to 350ºF.

Pie Crust Directions:
In a food processor combine crushed crackers, cashews and sugar and pulse until finely crumbed. Add in melted butter and combine well. Press mixture into the bottom and sides of 9 inch pie plate and bake for 8-10 minutes or until firm. Let cool on wire rack.

Cream Filling Directions:
Bring whipping cream up to just boiling over medium high heat. Remove from heat, add chocolate and let stand 5 minutes. Stir until smooth and pour evenly over cooked crust. Let set.

Butterscotch Filling Directions:
Combine brown sugar, cornstarch and salt in saucepan. Whisk in half of the evaporated milk. Whisk in egg yolks until combined well. Whisk in the remaining evaporated milk and the milk and cook over medium heat stirring until thickened and bubbly. Remove from heat and stir in butter and vanilla. Cover and keep warm.

Brown Sugar Meringue Directions:
In a large bowl beat egg whites on medium speed until soft peaks form. Gradually add brown sugar and sugar, 1 tbsp. at a time, beating on high speed until stiff peaks form and sugars dissolve.

Pour warm butterscotch filling into prepared pie crust. Spread brown sugar meringue over filling to edges. Swirl peaks into meringue and bake in oven for 15 minutes or until meringue is firm and golden.

Cool on wire rack and place in refrigerator to chill for 4-6 hours.

 

 

 

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