Grenadine-Cashew Pie

Preparation info

  • Difficulty


  • 6 to 8


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Unbaked Pie Pastry, 1-crust
  • 3 eggs, well beaten
  • ¾ cup grenadine syrup
  • ¾ cup light corn syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted
  • cups coarsely chopped salted cashews
  • ½ teaspoon grated lemon rind


  1. Preheat oven to moderate (350°F.).

  2. Line a nine-inch pie plate with the pastry.

  3. Combine the eggs with all remaining ingredients. Pour into prepared pie plate.

  4. Bake for forty-five to fifty minutes, or until pastry takes on color and the center of the pie is firm when shaken gently. Cool, then chill in refrigerator before serving.