GEDDES -- Dianna McDonough of Liverpool, 1st Place, 2010 New York State Fair
--Dianna won the blue ribbon and a $200 cash award in the Pie Baking Championship held at the New York State Fair. She placed first among 27 entries!
--The judges were looking for any dessert pie using Pillsbury refrigerated pie crust.
--Recipes were judged for Taste, Appearance, Creativity, Ease of Preparation and General Appeal
--Winners received $200, $100 and $50 for 1st – 3rd place, plus the 1st place winning recipe is submitted for national grand prize judging where one winner will be chosen out of 21 1st place winning recipes for the $5000 Grand Prize!
--Check out www.pillsbury.com/pie for more recipe ideas.
Chocolate Cashew Pie
1/2 package Pillsbury Refrigerated Pie Crust
3/4 cup light corn syrup
1/2 cup sugar
3 tablespoons butter, melted
1 teaspoon vanilla
3 eggs
1 cup semi-sweet chocolate morsels
1 cup cashew halves
10 whole cashews
1 cup heavy whipping cream
2 tablespoons sugar
2 tablespoons cocoa powder
1. Pre-heat oven at 325 degrees.
2. Line 8-inch pie plate with crust, make a decorative edge. Keep in refrigerator until ready to use.
3. In a large bowl with wire whisk blend corn syrup, sugar, butter, vanilla and eggs.
4. Reserve 2 tablespoons chocolate morsels. Stir in remaining chips and cashew halves.
5. Pour mixture into prepared pie crust.
6. Bake in pre-heated oven for 45 to 55 minutes.
7. Melt remaining chocolate morsels.
8. Dip the large end of whole cashews in melted chocolate coating nut halfway.
9. Place on wax paper lined cookie sheet and refrigerate for 15 to 20 minutes until chocolate is set.
10. In a medium bowl combine whipping cream, sugar and cocoa powder. Beat until soft peaks form.
11. When pie is completely cooled, garnish with chocolate whipped cream piped around edge and chocolate dipped cashews. Store in refrigerator.
