So in celebration of Canada Day, here's a recipe for Chocolate Maple Cashew Pie! It's a great twist on Pecan Pie since it's made with cashews instead of pecans, brandy instead of bourbon, and creme fraiche instead of whipped cream! This recipe is from Melissa Clark in Epicurious, November 2007. I've changed it ever so slightly. If you're celebrating Canada Day, be sure and make this with Canadian Maple Syrup.
Check out Epicurious's recipe for a 9" pie crust or make your favorite--or you could even use a frozen pie crust from Trader Joe's! Bake pie crust before filling!
CHOCOLATE MAPLE CASHEW PIE
1 1/4 cups pure maple syrup
6 Tbsp butter, melted
1 cup (packed) dark brown sugar
1/4 tsp kosher salt
3 large eggs
2 Tbsp brandy (riff on bourbon in pecan pie)
3 ounces DARK (62%+ cacao) chocolate, finely chopped
1-1/4 cups unsalted roasted cashews (a riff on pecan pie)
Creme fraiche for topping (another riff on the traditional Pecan Pie which uses whipped cream)
Make pie shell, bake, and let cool.
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.
In medium bowl, whisk together eggs and brandy. Whisk egg mixture into cooled maple syrup mixture.
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.