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Fudge Bottom Cashew Crunch Pie

Recipe By: Lisa Sparks
Year Submitted: 2018
Winner Second Place

Ingredients

Fudge Bottom Cashew Crunch Pie

Crust:
2 cups flour
1 cup Crisco
2 TBS sugar mixed to form crumbles
½ cup cold water mixed until bough ball can be formed.

Filling:
½ cup white cane sugar
½ cup brown sugar
4 Tablespoons all-purpose flour
2 Tablespoons vanilla
2 Tablespoons Bourbon or Whisky (optional)
6 Tablespoons melted butter
2 2/3 cup Karo corn syrup
6 eggs
3 cups Honey roasted cashews

Directions

Crust:
Roll out, place in pie plate and flute edge as desired. Spread a thin layer of Hershey€™s chocolate fudge sauce on and up the sides of the pie dough. Then on top of that drizzle some Smuckers salted caramel sauce over the fudge sauce.

Filling:
In a medium bowl mix together sugars and flour until well blended. Add to this the Karo, vanilla, butter, and if desired the bourbon/whisky beating vigorously until smooth. Crack eggs into mixture and beat vigorously again until eggs are well blended into mixture. Next, add cashews €“ mix and pour into prepared crust. Bake for 1 ½ hours (doming half way through with tinfoil) at 325 degrees or until center does not jiggle when pie is moved.