|
|
| Ginger Cashew Pie |
| Serves 24; Yields 3 12" Tart Pans |
 |
| Ingredients for Ginger Cashew Pie |
3 cups of Rice Syrup
9 ea Eggs
11/2 cup Brown Sugar
11/2 lb Unsalted Butter
3 cup Cashew, chopped
1 tbsp Ginger, grated fresh
2 tbsp Cornstarch
2 tsp Vanilla Extract
|
|
|
|
|
|
|
| Method for Ginger Cashew Pie |
| Roll out the pie dough for the tart shells with
the excess dough handing over the edges.
Combine the eggs, sugar, vanilla extract, and the
cornstarch. Add the rice syrup, ginger, and butter.
Fold in the cashews and pour into the dough
lined pans.
Remove from oven and while hot press lightly on
the tart shell rim to break off the excess crust.
Let cool and serve.
Serving Idea: Very good with vanilla bean
ice cream. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
