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White Chocolate: White Chocolate Cashew Pie

Source of Recipe

Chef Cynthia Long


List of Ingredients

=== CRUST ===
1 cup all-purpose flour -- plus
2 tablespoons all-purpose flour
1 pinch salt
1/8 teaspoon baking powder
1/2 stick butter
1/4 cup vegetable shortening
4 tablespoons ice water

=== FILLING ===
1/3 cup butter -- melted
1 cup light brown sugar - (firmly packed)
3 eggs
1 1/2 tablespoons kirch
1/2 cup light corn syrup
1 cup cashews -- chopped
1/2 cup chopped white chocolate


Recipe

In a medium-sized mixing bowl, mix together flour, salt and baking powder. Cut the butter into 4 to 6 cubes and toss in to flour, add the shortening with your fingers rubbing the shortening and the butter into the flour until the flour becomes sandy. Sprinkle a small amount of the water into the dough, tossing it in gently add enough water until the dough becomes moist, be sure not to over mix. Make a ball, wrap in plastic wrap and refrigerate several hours until firm.

Once the dough is firm, turn out onto a floured surface, and with a rolling pin, roll the dough into a 1/4-inch thick round, about approximately 12-inches in diameter. Place the dough into a 9-inch pie tin, firmly pressing into the bottom and sides. Trim the overhang until even, fold under and crimp. Place in refrigerator until ready to use.

Filling: Combine in a bowl with a whip the butter, sugar, and the eggs one at a time, then add the remaining ingredients, mixing well. Pour into prepared pie shell. Bake at 350ºF for 45 minutes to 1 hour. Can be served with lightly whipped cream or vanilla ice cream.