Ingredients
- 1 cup dry roasted and salted cashews
- 1 cup graham cracker crumbs
- ¼ cup granulated sugar
- ¼ cup butter, melted
- 1 cup packed dark brown sugar
- ⅓ cup all-purpose flour
- 1 ½ cup whole milk
- 3 egg yolks, lightly beaten
- 2 tablespoon butter
- 1 teaspoon vanilla
- Brown Sugar Meringue
- 3 egg whites
- ½ teaspoon vanilla
- ¼ teaspoon cream of tartar
- ⅛ teaspoon salt
- ⅓ cup packed brown sugar
Directions
- Preheat oven to 325°F. For crust, in a food processor combine cashews and graham cracker crumbs. Cover and process with several on/off pulses to form fine crumbs. Add granulated sugar and melted butter. Cover and process with several on/off pulses to combine. Spread mixture in a 9-inch pie plate; press evenly onto bottom and sides. Set aside.
- In a medium heavy saucepan stir together brown sugar and flour. Whisk in milk and egg yolks. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in 2 tablespoons butter until melted. Stir in vanilla. Cover and keep warm.
- Prepare Brown Sugar Meringue. Pour warm egg yolk mixture into crust. Immediately spread meringue over warm filling, sealing to edges of crust. Use a spoon to swirl meringue into peaks.
- Bake for 15 to 20 minutes or until meringue is firm and golden. Cool on a wire rack for 1 hour. Chill for 4 hours before serving; cover pie for longer storage.
- Brown Sugar Meringue
- In a large bowl let egg whites stand at room temperature for 30 minutes. Add vanilla, cream of tartar, and salt. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add brown sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form (tips stand straight) and brown sugar is dissolved.
- Salted cashews add a nice flavor contrast to the sweetness of the pie. -BH&G
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