Blondie Pie

• 3/4 recipe Graham Crust (page 112) 255 g (1 1/2 cups)
• 1 recipe Blondie Pie Filling (recipe follows)
• 1 recipe Cashew Praline (recipe follows)

1. Heat the oven to 325F.
2. Dump the graham crust into a 10-inch pie tin.
3. With your fingers and the palms of your hands, press the crust firmly into the pie tin, covering the bottom and sides evenly.
4. Set aside while you make the filling.
5. Wrapped in plastic, the crust can be refrigerated or frozen for up to 2 weeks.
6. Put the pie tin on a sheet pan and pour in the blondie pie filling.
7. Bake the pie for 30 minutes.
8. It will set slightly in the center and darken in color.
9. Add 3 to 5 minutes if thats not the case.
10. Let cool to room temperature.
11. Just before serving, cover the top of the pie with the cashew praline.
12. Any other nut (brittle and praline) will do in this pie, but cashews balance the white chocolate so well without overwhelming the other ingredients.
13. With a stronger nut, this will most likely become a peanut butter blondie pie, or a hazelnut blondie pie, etc.
14. Warm the graham crust slightly in the microwave to make it easy to mold.

graham crust, pie filling

Taken from www.epicurious.com/recipes/food/views/blondie-pie-382433 (may not work)