Cashew butterscotch pudding pie to indulge your sweet tooth
Just because the New Year is upon us, along with its accompanying resolutions and intentions, it doesn't mean that the sweet tooth that we indulged over the holidays instantly goes away.
I may be back to routines and embracing my healthy smoothies, but I still want something sweet at the end of the day.
I love nut milks; they're amazing in my smoothies, perfect with a bowl of granola or just straight up, but I'm trying to use them more in my cooking and baking. cashewmilk is exceptionally creamy and delicious, making it perfect for recipes that I want to change up so that I can indulge with a little less guilt!
This cashew butterscotch pie is extremely simple to make and extra creamy from cashew milk.
There's even crushed cashews in the chocolate crust, adding an extra crunch to each silky bite. You'll be surprised at how quickly the pudding comes together over the stove... and how quickly the slices will disappear!
Cashew butterscotch pudding pie recipe
For the crust:
- 10 sheets chocolate graham crackers
- 3/4 cup roasted cashews
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 1 envelope gelatin
- 4 tablespoons (1/2 stick) butter (I prefer salted, but unsalted is good too)
- 1 vanilla bean
- 1 cup dark brown sugar
- 1/2 teaspoon kosher salt
- 3 cups Silk® cashewmilk, divided
- 4 tablespoons cornstarch
- 3 egg yolks
For the cashew whipped cream:
- 3 tablespoons confectioners' sugar
- 1 cup raw unroasted cashews
- 1/2 cup Silk® cashewmilk
- 1 teaspoon vanilla extract
- Preheat the oven to 425 degrees F. Prepare a pie pan by lightly spraying with coconut oil or baking spray.
- In the bowl of a food processor, pulse the graham crackers until you have fine crumbs. You should have about 1-1/2 cups of chocolate graham cracker crumbs. Add the cashews and sugar and pulse until the cashews are finely chopped. Add the melted butter and pulse until the mixture comes together and the butter is evenly distributed. Transfer the crumble into a pie pan and press into an even layer along the bottom and sides of the pan. Bake the crust for about 12-17 minutes, or until it is baked. Set on a wire rack to cool.
- Meanwhile, make the pudding filling. In a small bowl, dissolve the gelatin in 2 tablespoons of Silk® Original cashewmilk. Set aside.
- Melt the butter in a medium saucepan over medium-low heat. Split open the vanilla bean and scrape out the seeds with the back of a small paring knife. Drop the bean and the seeds into the melted butter. Once the butter begins to bubble and brown, stir in the brown sugar and salt until the sugar is coated with the butter. Turn off the heat for a moment.
- Whisk together 1/4 cup of the Original Silk® cashewmilk with cornstarch until smooth and free from lumps. Add the egg yolks and whisk until blended.
- Pour the remaining cashewmilk into the brown sugar while whisking. Whisk in the cornstarch-milk-egg yolk mixture. Turn the heat back on and bring it to a boil over medium heat, whisking frequently. Once the pudding begins to bubble and thicken, lower the heat to a simmer, and whisk constantly, allowing the pudding to thicken a little more until you are able to coat the back of a wooden spoon. Remove from the heat and discard the vanilla bean.
- Pour the pudding into the cooled crust. Place in the refrigerator for at least 6 hours to cool and thicken.
- Make the cashew whipped cream by placing raw cashew, Silk® Original cashewmilk and vanilla extract in the blender. Pulse until the nuts are chopped, then blend on high speed for about 2 minutes, scraping down the sides of the blender periodically. Sweeten with confectioners' sugar. Blend until thick and creamy. Chill in a tightly sealed container.
Before serving, top the pie with the cashew whipped cream and crushed cashews.
Disclosure: This is part of a sponsored collaboration between SheKnows and Silk. All opinions are 100% my own.