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Nut: Cashew Caramel Crunch Pie




Source of Recipe


Hood


List of Ingredients




---CRUST

6 oz. roughly chopped cashews
1/2 cup ground vanilla wafers
1/2 stick butter, melted

--- FILLING

6 oz. semi-sweet chocolate bits, melted
2 cups Hood® Heavy Cream
1 6 oz. package soft caramels
1 package unflavored gelatin
4 Tbsp confectioners’ sugar
1 tsp vanilla
3 toffee bars, broken into large pieces




Recipe



Preheat oven to 350°F. Combine 3 oz. of ground cashews, vanilla wafers, and melted butter and press into a 9” pie plate. Bake for 10 minutes. Allow to cool. Sprinkle the remaining chopped cashews over pie crust.

Filling: Combine the melted chocolate with 2 tablespoons of cream and spread over the cooled pie crust. Refrigerate for at least 30 minutes. Melt the caramel over hot, not boiling, water, and allow to cool slightly. Measure 2 tablespoons of cream into a small heat-proof bowl. Sprinkle the gelatin over the cream and allow it to soften for about 5 minutes. Place bowl with gelatin mixture in a pan of hot water and allow gelatin to dissolve. Whip the remaining cream with confectioners’ sugar and vanilla. Remove all the melted caramel into a medium bowl. Gently fold about 3/4 of the whipped cream into the caramel. Fold the gelatin into the caramel mixture. Pour the cream mixture into the pie shell and place in the refrigerator for at least 4 hours. Garnish the pie with the remaining whipped cream and sprinkle the top with pieces of toffee bars.

SERVES 8-10