Cashew Crusted Caramel Cream Pie Recipes

CHRISTMAS WITH THE KRANKS CARAMEL CREAM PIE

Steps:

• Place the cans of sweetened condensed milk (labels off, unopened) in a large pot; bring to a boil, then lower the heat and simmer for 3 hours, making sure the water stays above the cans. Let cool 1 hour. CAREFULLY open the cans and scoop contents into large bowl. Fold in the marshmallow cream. Pour into pie shell. Chill in refrigerator for several hours or overnight. Serve topped with whipped topping. When cooked that long, the sweetened condensed milk turns into caramel.

GOLDEN CASHEW PIE

Steps:

• Dissolve the powdered milk in the 1 cup of water and set aside.
• Place pie crust in 9 inch pan and spread the cashews evenly over the bottom of the crust.
• In a food processor grate the potato until finely chopped adding enough of the reconstituted milk to make it smooth but not very wet; use no less than 2 Tablespoons but no more than 1/4 cup.
• Grate the the lemon rind and add to the potato mixture, if you peel long strips of zest off the lemon without getting any white on it, you can use the food processor to grate the zest too instead of doing it by hand.
• Transfer the potato, lemon mixture to a large mixer bowl;.
• with an electric mixer, beat in the eggs, sugar, syrup, vanilla and salt, beating until smooth.
• Pour the mixture over the cashews in the pie pan and bake in a preheated 375ºF oven for 40 to 50 minutes or until filling is set.
• Check pie crust half way through cooking time, if crust is browning to quickly cover the edges of the crust will foil to stop it from getting to brown before the pie is set.
• Cool thoroughly before cutting, serve plain or with whipped cream or vanilla ice cream.

CASHEW-FUDGE-CARAMEL ICE CREAM PIE

Steps:

• Heat oven to 350°F. In food processor bowl with metal blade, combine vanilla wafers and 1/2 cup of the cashews; process until finely ground. Add butter; process just until crumbly. Press mixture in bottom and up side of 9-inch glass pie pan.
• Bake at 350°F. for 10 to 12 minutes or until edges are light golden brown. Refrigerate crust for 20 minutes or until completely cooled.
• Spread 1 pint of the ice cream in cooled crust. Spoon or drizzle 1/2 cup of the ice cream topping over ice cream. Freeze about 30 minutes or until partially frozen.
• Top pie with remaining pint ice cream, spreading evenly. Freeze at least 4 hours or until firm.
• To serve, let pie stand at room temperature for 15 minutes. Cut into wedges; place on individual dessert plates. Top with remaining ice cream topping and cashew halves.