Honestly, before I got married and before I could take a look at my late mum-in-laws recipe collection, I had never heard of this treat. And let me tell you, I was missing out on something. My mum-in-law was a very talented person. She was an amazing cook and very skilled with the crochet needle. She was also a really good seamstress and was very creative. I wish I had the opportunity to meet her. So the first time my husband asked me to make this, I didn’t know what to expect. This is one pie he enjoys making, and hey, I’m not complaining. He does a wonderful job with it. We’ve made this for quite a few parties, gatherings and it works well as a hostess gift as well. It has always received great reviews. It is quite a rich pie, so you might want to adjust the portion sizes accordingly.
For the pie crust –
250 gms all purpose flour, sieved
125 gms cold butter, cubed
Mix the cold butter and flour till it becomes crumbly.
Add a little cold water at a time and knead lightly to form a dough.
Wrap in cling film and refrigerate for ½ hour.
Place it in the pie pan and pierce it with a fork to help the steam escape.
Bake at 180º till lightly brown.
For the filling –
4 oz butter
4 oz superfine sugar
4 oz cashewnuts, ground
1 oz flour
Melt butter over low heat.
Whisking well, add sugar and cashewnuts. Mix till it is well combined.
Take off heat and add the eggs. Mix well.
Bake in a baked pastry shell for 25 minutes at 180ºC.
Here’s a peek at what the inside looks like –
This recipe is linked to –
Sweet tooth Friday
Sweets for a Saturday
Decidedly Healthy or Horridly Decadent