Food Recipes Coconut-Cashew Pie 4.0 (6) This pie may be white on brown on beige, but what it lacks in color it makes up for in complex, rich flavors. Think of it as a classic pecan pie with a little Hawaiin twist. Laid along the bottom of the crust is a generous lining of cashews, topped with a brown-sugar filling and coconut chips on top. For easy transit from countertop to oven and back, set the pie shell on a rimmed baking sheet—it’s easier to grab than a hot, bubbling pie. Shopping tip: If you can’t find wide, flat coconut chips, unsweetened flaked coconut will work as well. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on October 13, 2017 Print Share Share Tweet Pin Email Photo: Johnny Miller Hands On Time: 15 mins Total Time: 1 hrs 30 mins Yield: 8 servings Jump to Nutrition Facts Ingredients 1 disk Basic Piecrust All-purpose flour, for rolling ¾ cup dark brown sugar ¾ cup light corn syrup 3 tablespoons unsalted butter, melted 2 large eggs 1 teaspoon pure vanilla extract ¼ teaspoon kosher salt 1 ½ cups roasted unsalted cashews, chopped ¾ cup coconut chips Directions Preheat oven to 325°F with rack in lowest position. Roll out pie-crust on a lightly floured work surface to about 14 inches in diameter; place in a 9-inch pie plate. Using your fingers, tuck overhang under so crust just covers the lip of the plate. Crimp edge and freeze for 15 minutes. Whisk together brown sugar, corn syrup, butter, eggs, vanilla, and salt until evenly combined. Scatter cashews and coconut chips over crust and pour brown sugar mixture over top, tilting plate so it settles evenly. Bake on bottom rack until crust is golden and filling is set in the middle, 50 to 60 minutes. Let cool for at least 4 hours before slicing. Print Nutrition Facts (per serving) 594 Calories 33g Fat 71g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 594 % Daily Value * Total Fat 33g 43% Saturated Fat 16g 82% Cholesterol 88mg 29% Sodium 233mg 10% Total Carbohydrate 71g 26% Total Sugars 48g Protein 8g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.