Pastry Chef Joe Trull created this recipe while working as Emeril Lagasse’s pastry chef. He and his wife now own Grits & Groceries in South Carolina.

White Chocolate Cashew Pie


    • 1 nine-inch pie shell
    • 4 eggs
    • 1 cup sugar
    • 1/2 cup light corn syrup
    • 1/2 cup dark corn syrup
    • 1 teaspoon pure vanilla extract
    • Pinch of salt
    • 1 cup good quality white chocolate chunks or chips
    • 1 cup roasted cashews


      • Preheat oven to 400 degrees.
      • In a medium-sized bowl, whisk the eggs with the salt until light. Whisk in the sugar, corn syrups and vanilla.
      • Spread white chocolate and cashews evenly in the bottom of the pie shell.
      • Pour filling over the top and place pie in the middle of the oven.
      • Turn the temperature down to 325 degrees and bake for 30 minutes.
      • Rotate the pie in the oven and bake for an additional 10 to 15 minutes until the pie jiggles firmly when shaken.
      • Allow to cool and serve with fresh whipped cream.