If you’re nuts for Pecan Pie you’ll love this Cashew Chocolate Pie. Loaded with delicious cashews, semi-sweet chocolate, and a rich sugary filling this Best Chocolate-Cashew Pie is sure to be a new favorite at your Thanksgiving Table!
I don’t often gush over pie…well not daily any way! But this pie deserves a lot of “gushing” over! I can’t take credit for its creation. That honor belongs to Pillsbury. However, I can take credit for the one in the above photo! THAT one I made with my own two hands. It’s so ooey-gooey and delicious! Thanks dough boy!
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If you love Pecan Pie, and who doesn’t, and you’re a cashew lover, and who isn’t? Then this Pie is for You! It’s so easy to make and one of the BEST pies I’ve had in a long time. It’s like eating your favorite chocolate chip cookie with delicious toffee cashews on top! Add in a Flaky Homemade Pie Crust and it’s the perfect Holiday dessert! So rich and decadent! Everything a Holiday dessert should be!
Before we dig into the heart of this recipe, let me make one thing perfectly clear for those of you intimidated by Homemade pie crust… It isn’t necessary for this Cashew Pie. (I just heard the collective sigh of relief y’all let out!)
You can use refrigerated pre-made pie crust, purchased from your local market, or a premade frozen pie crust. Whatever you are most comfortable with. (No one is judging you at this nest! You do you!)
Now that we have that out of the way…should we get baking? Let’s!
How To Make Chocolate-Cashew Pie
Place your pie crust in a 9-inch glass pie pan, homemade or store bought. Crimp your edges for a pretty presentation. I have tips on how to do that on the video for my pie crust.
Set your unbaked pie crust aside while you make your filling.
TIP: I recommend a standard pie plate for this recipe. Single crust pies generally are made in a standard, rather than deep dish, pie plate. If you’re not sure what a standard pie plate looks like, I’ve posted a photo below in my recommended products.
Preheat Oven to 325°.
How To Make Cashew Chocolate Pie Filling
In a large bowl, combine 3/4 cup light corn syrup, 1/2 cup granulated sugar, 3 Tablespoons melted butter, and 1 teaspoon vanilla extract.
Add 3 large eggs. (Note I said “add” not “lay”…we don’t want any bakers laying eggs right now! The holidays are stressful enough! Which makes me wonder why would anyone who loves you give you “TWELVE geese a laying”? Just one more thing to take care of!)
TIP: I always crack my eggs and put them in a small bowl before adding to baked goods. This insures no egg shell lands in my batter or fillings.
Beat ingredients with a wire whisk until well blended. (I feel once again compelled to note it states to “beat” the ingredients for the pie. Holiday stress is real and some of you may misread that!)
Reserve 2 Tablespoons chocolate chips for the topping garnish. (By “reserve” I don’t mean hide in the closet eating them! It’s gonna reserve them somewhere…but not what I have in mind!)
Stir in remaining 1 cup of semi-sweet chocolate chips (Minus the 2 Tablespoons you’re trying not to eat!) and 1 rounded cup of cashew halves into corn syrup mixture.
TIP: You can buy whole cashews and split them down the back with a pairing knife. That way you have whole cashews for the garnish at the end. Nuts are pricey and I want to help you save where I can.
Preparing Cashew Pie For Baking
Time for the pie crust you set aside! Let’s combine the two and bake this pie!
Pour pie filling into prepared pie crust and spread evenly. You may need to gently shift the chocolate chips around here and there. Don’t worry about the cashews…they will rise to the top during baking!
Bake at 325° for 45-55 minutes, or until pie is a deep golden brown, and filling is set. Cover the edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. (I have to be honest…I rarely find the need to do that! If you set your rack in the middle of the oven and place the pie in the center, the crust should be perfect.)
How Do I know when Nut Pies are set?
Great question and one so many struggle with. Before removing the baked pie from the oven, gently pull the oven rack, with the pie on it, half way out. With oven mitts (If you’ve grabbed the oven rack I pray you already have oven mitts on!) carefully grab the pie plate and give it a gentle shake. If the filling doesn’t shake, then the filling is done! (It’s okay if your arm wings are shaking…just not the pie!)
The pie will be slightly puffed up after baking. As the pie cools the filling will settle back down. It’s important that the pie cool completely allowing the filling to finish setting up. As it cools the filling becomes firmer. It generally takes about 2 1/2 hours.
You can make this pie a day ahead of time to allow it to thicken and set.
How To Prepare Chocolate Dipped Cashew Garnish
While the pie is cooling, line a cookie sheet with parchment paper or wax paper. Place the reserved 2 Tablespoons of chocolate chips, you still have them right?… in a small microwave-safe bowl. Add 1-2 drops, about 1/8 a teaspoon, of vegetable oil. Microwave on 50% for 1 minute. Stir. Return to microwave and repeat again until chocolate is completely melted and smooth.
Dip each of the 10 whole cashews in melted chocolate; place on paper-lined cookie sheet. Refrigerate 15-20 minutes or allow to sit out in a cool room, until chocolate is set. (Our nest is always freezing because an old lady with hot flashes lives here…so there’s no need for refrigeration!)
Serving Baked Chocolate Cashew Pie
Just before serving, garnish pie with whipped cream and chocolate-dipped cashews.
I cheat when it comes to “stabilizing” whipping cream! I add powder sugar and it does the trick! I’m not saying you can’t go to the effort of making stabilized whipped cream…I just prefer to keep it simple.
Whip 1 cup heavy whipping cream, in the bowl of your mixer with the whisk attachment, on high, until stiff peaks form. Add 1 teaspoon vanilla, and 3 heaping Tablespoons of powder sugar. Continue whipping until well incorporated then spoon, or pipe, on top of your cooled pie! Garnish with Chocolate covered cashews for a beautiful presentation.
I’m in love with the layers in this pie! They speak to my dessert loving soul!
Is there one reason not to go “nuts” over in this elegant dessert? (You knew that pun was coming right? You saw that from miles away…or are you too busy drooling over this pie?)
The beauty of this pie is that you can substitute Almonds, or yes, even pecans, if you must, in place of the cashews. Just use toasted slivered almonds and 1 Tablespoon of amaretto into the filling. For pecans use pecan halves and vanilla.
I do want to point out that this pie differs from traditional Pecan Pie, in that it doesn’t use “brown sugar”… which creates a rich deep caramel flavored filling. The filling for this pie is lighter because of the granulated sugar which helps balance the richness of the chocolate and cashews.
Other Favorite Holiday Pie Recipes
- Caramel Pecan Cheesecake Pie
- Easy Pumpkin Pie Recipe
- Cranberry Apple Pie
- Raspberry Cream Pie
- Chocolate Chiffon Pie
- Pumpkin Chiffon Pie
- Mamaw Pie from I should be mopping the floor
I hope this amazing pie makes an appearance on your Holiday Thanksgiving Dessert Table this year! It’s unbelievable and sure to please the “nuts” on your family tree! (Hey…We all have them! lol) Enjoy! If you love this recipe be sure to give it a ranking! We appreciate it!
Happy Holidays and Happy Nesting!
- 1 single pie crust, homemade or refrigerated pie crust
- 3/4 cup light corn syrup
- 1/2 cup sugar
- 3 Tablespoons butter, melted
- 1 teaspoon vanilla
- 3 eggs
- 1 (6-oz.) pkg (1 cup) semisweet chocolate chips
- 1 cup cashew halves
- 10 whole cashews
- 1/8 teaspoon vegetable oil for chocolate cashews
- Whipped cream, if desired
Whipped cream topping
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 3 Tablespoons powdered/confectioners sugar
- Place pie crust in 9-inch glass pie pan and crimp the edges. Set aside.
- Heat oven to 325°F. In a large bowl, combine corn syrup, sugar, butter, vanilla and eggs; beat with wire whisk until well blended. Reserve 2 tablespoons chocolate chips for topping. Stir remaining chocolate chips and cashew halves into corn syrup mixture. Spread evenly in crust-lined pan.
- Bake at 325° for 45 to 55 minutes or until pie is deep golden brown and filling is set. Carefully, Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 2-1/2 hours or until completely cooled.
- Meanwhile, line a cookie sheet with parchment, or waxed, paper. Place reserved 2 tablespoons chocolate chips in small microwave-safe bowl with 1-2 drops of vegetable oil, about 1/8 teaspoon, Microwave at 50% power for 60-70 seconds or until stirred smooth. Dip each whole cashew in chocolate; place on paper-lined cookie sheet. Refrigerate 15-20 minutes or until chocolate is set.
- For whipping cream, in the bowl of mixer add heavy whipping cream and vanilla extract. Whip, on high, until stiff peaks form. Add confectioners sugar and whip until incorporated. Keep chilled until ready to serve. Garnish pie with whipped cream and chocolate-dipped cashews. Store in refrigerator.
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