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Ingredients
- 3/4 recipe Graham Crust (page 112) [255 g (1 1/2 cups)]
- 1 recipe Blondie Pie Filling (recipe follows)
- 1 recipe Cashew Praline (recipe follows)
Method
- Heat the oven to 325F.
- Dump the graham crust into a 10-inch pie tin.
- With your fingers and the palms of your hands, press the crust firmly into the pie tin, covering the bottom and sides evenly.
- Set aside while you make the filling.
- Wrapped in plastic, the crust can be refrigerated or frozen for up to 2 weeks.
- Put the pie tin on a sheet pan and pour in the blondie pie filling.
- Bake the pie for 30 minutes.
- It will set slightly in the center and darken in color.
- Add 3 to 5 minutes if thats not the case.
- Let cool to room temperature.
- Just before serving, cover the top of the pie with the cashew praline.
- Any other nut (brittle and praline) will do in this pie, but cashews balance the white chocolate so well without overwhelming the other ingredients.
- With a stronger nut, this will most likely become a peanut butter blondie pie, or a hazelnut blondie pie, etc.
- Warm the graham crust slightly in the microwave to make it easy to mold.
