Ingredients for Golden Cashew Pie
- Roasted Cashews
- 1/2 cup powdered milk
- Water
- 1 lemon, zested
- Red Potatoes
- 2 large eggs
- Light Corn Syrup
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Unbaked Pie Shells
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How to Make Golden Cashew Pie
- In a medium bowl, dissolve the 1/2 cup powdered milk in 1 cup of water. Set aside.
- Place the 9-inch pie crust in a 9-inch pie pan. Spread the 1 cup cashews evenly over the bottom of the crust.
- Peel and grate the 1 large russet potato using a food processor until finely chopped. Gradually add enough of the reconstituted milk to create a smooth but not watery mixture.
- Add 2-4 tablespoons of this potato mixture to the remaining ingredients.
- Zest the lemon. If using long strips of zest, use a food processor to finely grate the zest (avoiding the white pith). Add the lemon zest to the potato mixture.
- Transfer the potato and lemon mixture to a large mixing bowl.
- Beat in the 2 large eggs, 1 cup sugar, 1/2 cup corn syrup, 1 teaspoon vanilla extract, and 1/4 teaspoon salt using an electric mixer until completely smooth.
- Pour the mixture over the cashews in the pie pan.
- Bake in a preheated 375°F (190°C) oven for 40-50 minutes, or until the filling is set and the crust is golden brown. Check the crust halfway through baking; if it's browning too quickly, cover the edges with aluminum foil to prevent over-browning.
- Let the pie cool completely before slicing and serving. Enjoy plain, or with whipped cream or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
112g
Fat
34g
Carbs
28g
