---------- Recipe via Meal-Master (tm) v8.05
  
       Title: White Chocolate Cashew Pie
  Categories: Pies, Chocolate
       Yield: 1 servings
  
            Crust:
       1 c  Plus 2 tablespoons all purpo
            -se flour
       1 pn Salt
     1/8 ts Baking powder
     1/2    Butter
     1/4 c  Vegetable shortening
       4 tb Ice water
            Filling:
     1/3 c  Butter; melted
       1 c  Light brown sugar firmly
            -packed
       3    Eggs
   1 1/2 tb Kirch
     1/2 c  Light corn syrup
       1 c  Cashews; chopped
     1/2 c  White chocolate; chopped
  
     Crust:  In a medium sized mixing bowl, mix together
   flour, salt and baking powder. Cut the butter into 46 cubes
   and toss in to flour, add the shortening with your finger
   rubbing the shortening and the butter into the flour until
   the flour becomes sandy. Sprinkle a small amount of the
   water into the dough, tossing it in gently add enough water
   until the dough becomes moist, be sure not to over mix.
   Make a ball, wrap in plastic wrap and refrigerate several
   hours until firm.
       Once the dough is firm, turn out onto a floured
   surface, and with a rolling pin, roll the dough into a
   1/4-inch thick round, about approximately 12-inches in
   diameter. Place the dough into a 9″ pie tin, firmly
   pressing into the bottom and sides. Trim the overhang until
   even, fold under and crimp. Place in refrigerator until
   ready to use.
      Filling: Combine in a bowl with a whip the butter,
   sugar, and the eggs one at a time, then add the remaining
   ingredients, mixing well. Pour into prepared pie shell.
   Bake at 350 degrees for 45 minutes to 1 hour.   Can be
   served with lightly whipped cream or vanilla ice cream.
     CHEF DU JOUR  CHEF CYNTHIA LONG  SHOW #DJ 9214
  
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