Coconut-Cashew Pie


This pie may be white on brown on beige, but what it lacks in color it makes up for in complex, rich, coconut-cashew flavors.

Coconut-Cashew Pie
Photo: Johnny Miller
Hands On Time:
15 mins
Total Time:
1 hrs 30 mins
8 servings

Think of this coconut-cashew pie as a classic pecan pie with a little Hawaiian 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.


  • 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


  1. 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.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

594 Calories
33g Fat
71g Carbs
8g Protein
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.

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