Chocolate, Cashew, and Maple Pie Recipe

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Chocolate, Cashew, and Maple Pie
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Ingredients
13
Count
Nutrition
5020
Calories
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Ingredients:

Directions:

  1. Make crust: In food processor, pulse flour and salt until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and pulse or gently stir with fork until incorporated.
  2. Squeeze small handful of dough: If it doesn't hold together, add more ice water 1/2 tablespoon at a time, pulsing or stirring until incorporated. Do not overwork dough, or pastry will be tough.
  3. Turn dough out onto lightly floured work surface, gather into ball, and flatten into disk. Wrap in plastic wrap and chill until firm, about 1 hour. (Dough can be made ahead and frozen up to 1 week. Defrost in refrigerator before proceeding.)
  4. On lightly floured surface, roll out dough to 12-inch round, then transfer to pie pan. Trim edge, leaving 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with fork, then chill shell 30 minutes. (Shell can be assembled to this point ahead: Wrap entire pan well in plastic wrap and refrigerate up to 2 days, or freeze up to 1 week. Defrost in refrigerator before continuing.)
  5. While shell chills, preheat oven to 425°F.
  6. Line shell with foil and fill with pie weights or dried beans, then bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 7 minutes more. Cool on rack.
  7. Make filling and bake pie: In medium saucepan over moderately high heat, simmer maple syrup, uncovered, until reduced to 3/4 cup, about 10 minutes. Carefully whisk in butter (mixture may splatter), then sugar and salt. Remove from heat and let cool to warm room temperature.
  8. In medium bowl, whisk together eggs and brandy. Whisk egg mixture into cooled maple syrup mixture.
  9. Preheat oven to 325°F. Spread chopped chocolate in even layer over bottom of prepared crust. Sprinkle nuts in second even layer, then pour filling over nuts. Bake until filling is puffed and center is just set, 45 to 60 minutes. Cool in pan on rack. (Pie can be made up to 1 day ahead. Let cool, then cover loosely and store at room temperature.)
  10. To serve: Using electric mixer, beat crème fraîche until it holds soft peaks. Serve with pie.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5020.29 Kcal (21019 kJ)
Calories from fat 2751.62 Kcal
% Daily Value*
Total Fat 305.74g 470%
Cholesterol 1079.43mg 360%
Sodium 1508.71mg 63%
Potassium 1542.65mg 33%
Total Carbs 502.45g 167%
Sugars 288.9g 1156%
Dietary Fiber 12.27g 49%
Protein 69.38g 139%
Vitamin C 0.7mg 1%
Vitamin A 2.3mg 76%
Iron 16.4mg 91%
Calcium 632.2mg 63%
Amount Per 100 g
Calories 402.18 Kcal (1684 kJ)
Calories from fat 220.44 Kcal
% Daily Value*
Total Fat 24.49g 470%
Cholesterol 86.47mg 360%
Sodium 120.87mg 63%
Potassium 123.58mg 33%
Total Carbs 40.25g 167%
Sugars 23.14g 1156%
Dietary Fiber 0.98g 49%
Protein 5.56g 139%
Vitamin C 0.1mg 1%
Vitamin A 0.2mg 76%
Iron 1.3mg 91%
Calcium 50.6mg 63%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 125.1
    Points
  • 139
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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