1 1/4 c finely crushed graham crackers (21 squares)
1 c roasted salted cashews
1/3 c sugar
1/2 c butter, melted
2/3 c whipping cream
1 c semisweet chocolate chips
3/4 c packed brown sugar
1/4 c cornstarch
1/4 t salt
12 ounce can evaporated milk
3 egg yolks
1 c milk
3 T butter
1 t vanilla
In a food processor combine crushed crackers, cashews and sugar. Pulse to form fine crumbs. Add melted butter; and pulse with several on/off turns to combine. Press crust mixture into a 9-inch pie pan. Bake at 350 degrees for 8 to 10 minutes until firm. Cool on a wire rack.
In a 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 crust.
Filling – in a medium saucepan combine brown sugar, cornstarch and salt. Whisk in 1/2 c evaporated milk. Whisk in egg yolks until combined. Whisk in remaining evaporated milk and milk. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in the 3 T butter and vanilla. Cover and keep warm.
Prepare Brown Sugar Meringue –
4 egg whites
1/4 c packed brown sugar
1/4 c sugar
In a bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add brown sugar and sugar, 1 T at a time, beat on high speed until stiff peaks form (tips stand straight) and sugar dissolves. Pour warm filling into pie crust. Spread meringue over warm filling, spread to the edge of crust and swirl 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.
