How To make White Chocolate Cashew Pie
Crust: 1 c Plus 2 tablespoons all purpo
-se flour 1 pn Salt
1/8 ts Baking powder
1/2 Butter
1/4 c Vegetable shortening
4 tb Ice water
Filling: 1/3 c Butter; melted
1 c Light brown sugar firmly
-packed 3 Eggs
1 1/2 tb Kirch
1/2 c Light corn syrup
1 c Cashews; chopped
1/2 c White chocolate; chopped
Crust: In a medium sized mixing bowl, mix together flour, salt and baking powder. Cut the butter into 46 cubes and toss in to flour, add the shortening with your finger rubbing the shortening and the butter into the flour until the flour becomes sandy. Sprinkle a small amount of the water into the dough, tossing it in gently add enough water until the dough becomes moist, be sure not to over mix. Make a ball, wrap in plastic wrap and refrigerate several hours until firm. Once the dough is firm, turn out onto a floured surface, and with a rolling pin, roll the dough into a 1/4-inch thick round, about approximately 12-inches in
diameter. Place the dough into a 9" pie tin, firmly pressing into the bottom and sides. Trim the overhang until even, fold under and crimp. Place in refrigerator until ready to use. Filling: Combine in a bowl with a whip the butter, sugar, and the eggs one at a time, then add the remaining ingredients, mixing well. Pour into prepared pie shell. Bake at 350 degrees for 45 minutes to 1 hour. Can be served with lightly whipped cream or vanilla ice cream. CHEF DU JOUR CHEF CYNTHIA LONG SHOW #DJ 9214 -----
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White Chocolate Pumpkin Pie Recipe - Pai's Kitchen
First episode of Pai's Kitchen! This pumpkin pie is nothing like you've every seen, light and fluffy, yet creamy with melty bits of white chocolate all throughout, scented with citrus and topped with crunchy candied pecans. YUM! When I moved to Canada, I had the traditional pumpkin pie for the first time but didn't really like it, so I made it a mission to create a recipe that I would love, and now I get to share it with you!
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Matcha White Chocolate Cookies – Bruno Albouze
This upgraded matcha cookie recipe focuses on flavors and texture rather than sugar. The matcha caramel and cashew butter is a game changer... A must try recipe for matcha lovers!
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Cashew Maple White Chocolate
Dairy-free and Vegan Cashew Maple White Chocolate made with 3 main ingredients (+salt) and free from refined sugar.