Chocolate Cashew Pie

INGREDIENTS

• 1 refrigerated pie crust, softened as directed on box
• 3/4 cup light corn syrup
• 1/2 cup sugar
• 3 tablespoons butter, melted
• 1 teaspoon vanilla
• 3 eggs
• 1 cup semisweet chocolate chips
• 1 cup cashew halves
• 10 whole cashews
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 2 tablespoons unsweetened baking cocoa

DIRECTIONS

1. Heat oven to 325°F. Place pie crust in 9-inch glass pie plate; make a decorative edge on crust.
2. In large bowl, using whisk, beat corn syrup, 1/2 cup sugar, the melted butter, vanilla and eggs. Reserve 2 tablespoons chocolate chips. Stir in remaining chips and cashew halves. Pour into pie crust.
3. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until set and golden brown. Cool at least 4 hours.
4. In small bowl, microwave reserved 2 tablespoons chocolate chips on High 45 to 60 seconds or until melted. Dip large end of each whole cashew into melted chocolate. Place on wax paper-lined cookie sheet and refrigerate 15 to 20 minutes or until chocolate is set.
5. In medium bowl, combine whipping cream, 2 tablespoons sugar and the cocoa. Beat until stiff peaks form. Pipe whipped cream around edge of pie; garnish with chocolate-dipped cashews. Store in refrigerator.

If desired, omit unsweetened baking cocoa in whipping cream for a whiter dollop.