Brown-Bottom Butterscotch Cashew Cream Pie


This isn't your usual pie recipe. This yummy dessert has a brown sugar meringue topping and a mouthwatering chocolate covered crust.

Brown-Bottom Butterscotch Cashew Cream Pie
Photo: Jason Donnelly
Prep Time:
50 mins
Bake Time:
25 mins
Cool Time:
1 hrs
Chill Time:
4 hrs
Total Time:
50 mins


  • 1 ¼ cup finely crushed graham crackers (21 squares)

  • 1 cup roasted salted cashews

  • cup granulated sugar

  • ½ cup butter, melted

  • cup whipping cream

  • 1 cup semisweet chocolate pieces

  • ¾ cup packed brown sugar

  • ¼ cup cornstarch

  • ¼ teaspoon salt

  • 1 12 ounce can evaporated milk

  • 3 egg yolks

  • 1 cup milk

  • 3 tablespoon butter

  • 1 teaspoon vanilla

  • 1 recipe Brown Sugar Meringue

Brown Sugar Meringue

  • 4 egg whites

  • ¼ cup packed brown sugar

  • ¼ cup granulated sugar


  1. Preheat oven to 350°F. In a food processor combine crushed crackers, cashews, and granulated sugar. Cover and pulse with several on/off turns to form fine crumbs. Add the melted butter; cover and pulse with several on/off turns to combine. Press mixture onto the bottom and up the sides of a 9-inch pie plate. Bake for 8 to 10 minutes or until fragrant and firm. Cool on a wire rack.

  2. In a small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat; add chocolate pieces (do not stir). Let stand 5 minutes. Stir until smooth. Pour chocolate mixture evenly over the bottom of the crust.

  3. For filling, in a medium saucepan combine brown sugar, cornstarch, and salt. Whisk in about 1/2 cup of the evaporated milk. Whisk in egg yolks until combined. Whisk in the remaining evaporated milk and the milk. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in the 3 tablespoons butter and the vanilla. Cover and keep warm.

  4. Prepare Brown Sugar Meringue. Pour warm filling into prepared piecrust. Spread meringue over warm filling, sealing to edge of crust and swirling meringue into peaks. Bake for 15 minutes or until meringue is firm and golden. Cool on a wire rack for 1 hour. Chill for 4 to 6 hours before serving; cover for longer storage.

Brown Sugar Meringue

  1. In a large mixing bowl beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add brown sugar and granulated sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar dissolves.

Nutrition Facts (per serving)

768 Calories
45g Fat
85g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 768
% Daily Value *
Total Fat 45g 58%
Saturated Fat 23g 115%
Cholesterol 163mg 54%
Sodium 512mg 22%
Total Carbohydrate 85g 31%
Total Sugars 62g
Protein 12g
Vitamin C 1.2mg 6%
Calcium 222.1mg 17%
Iron 2.9mg 16%
Potassium 467mg 10%
Folate, total 40.3mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg

*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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