Nutcracker Pie Recipes

Steps:

• Add the rum, vodka, gin, elderflower liqueur, peach schnapps, lemonade, fruit punch and orange juice to a very large pitcher and stir to combine. Keep chilled in the refrigerator until ready to serve or immediately pour into ice-filled rocks glasses.

Steps:

• Heat oven to 375°F. Mix 1 cup flour and the salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape pastry into flattened round on lightly floured surface. Roll pastry into 12-inch round with floured rolling pin. Roll pastry loosely around rolling pin and transfer to ungreased 10-inch tart pan with removable bottom. Unroll pastry and ease into pan, pressing firmly against bottom. Trim overhanging edge of pastry even with top of tart pan.
• Beat brown sugar, corn syrup, 2 tablespoons flour and the eggs in medium bowl with wire whisk until smooth. Stir in nuts and chocolate chips. Pour into pastry-lined tart pan.
• Bake 35 to 40 minutes or until set. Cool completely, about 2 hours.
• Beat all whipped cream ingredients in chilled small bowl with electric mixer on high speed until stiff peaks form. Pipe or spoon whipped cream around edge of tart.

Steps:

• In a saucepan, steep two Nutcracker Sweet tea bags in boiling water for 4 minutes.
• Remove and discard tea bags, and lower the heat to simmer.
• Add chocolate and butter, stirring until melted.
• Remove saucepan from heat; cool for 10 minutes.
• Add sugar, salt, nuts, eggs, and mix well.
• Pour mixture into unbaked pie shell.
• Bake in preheated oven at 375° for 45 minutes.
• Serve warm or cold, alone or with whipped cream.

Steps:

• Preheat oven to 325 degrees F.
• Fold all ingredients into stiffly beaten egg whites.
• Spread into greased pie plate.
• Bake for 25 minutes.
• Serve with whipped cream.

Steps:

• For the caramel nut pies: Roll dough to 1/4-inch and fit into 4 small flan rings and chill. Combine sugar with enough water to cover in saucepan and place over high heat. Cook sugar to caramel stage (a maple syrup color). Carefully add glucose, cream, milk, salt and walnuts to caramel mixture. Cook the mixture, while stirring, until it is thick like pancake batter. Let the mixture cool. Spread the cooled mixture into the bottom of chilled tartlet shells. Pipe or spread creme d'amandes over the caramel. Bake tarts in a preheated 350 degrees F oven until evenly browned on top. Allow tarts to cool, cut into 4-inch slices and finish with sweetened whipped cream before service.
• For the Chocolate Espresso Bonbons: Put the chocolate into a work bowl. Dry roast the espresso beans in a saute pan over a medium flame until a strong coffee aroma is present. Coarsely crush the beans on a cutting board with the bottom of a pan. Make an infusion with the hot espresso beans and cream. Allow the mixture to steep for at least 30 minutes. Strain the cream into a clean pan. Bring the infused cream to a boil and pour over the chocolate. Gently stir the ganache until the chocolate is incorporated. Let cool slightly. Stir in the coffee liqueur, salt and softened butter. Set aside to cool, stirring occasionally. Line coffee cup bonbon molds with tempered chocolate, tapping to make sure molds are lined and have no air bubbles. Once chocolate is set, fill molds with espresso ganache leaving room to seal molds. Seal molds with tempered chocolate, allow to set and remove from molds. Finish bonbon cups with a swirl of mascarpone cream "froth" and dust with cocoa.
• Sift flour and salt together and set aside. Place the butter in a mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating until just incorporated. Add flour mixture all at once until it forms a ball. Fatten dough into a disk and chill.
• In a mixer with paddle attachment, cream butter and almond paste until light and fluffy and smooth. Add eggs 1 at a time, incorporating fully. Add pastry cream powder or cornstarch and mix to combine. Add rum and brandy.
• Blend ingredients together and fit into pastry bag for easy piping.

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, pecans, corn syrup, sugars, butter, vanilla and salt. Unroll crust into a 9-in. pie plate; flute edge. Add filling. Bake for 30 minutes. , In a small saucepan, melt butter over medium heat. Stir in brown sugar and honey until combined. Stir in pecan halves until coated. Spoon over pie. , Bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool completely on a wire rack. Refrigerate leftovers.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cracker crumbs, melted butter, and sugar in a mixing bowl. Stir together until evenly incorporated. Pour mixture into a 9-inch round pie dish. Press evenly over the bottom and up the sides of the dish using a glass.
• Bake in the oven until golden brown, 7 to 10 minutes. Let cool before adding filling.

Steps:

• In a small bowl, combine the sugar and flour. Stir in the eggs, honey, butter, vanilla and salt. Add chopped pecans and mix well. Pour into pastry shell. Arrange pecan halves around edge and center of pie. , Cover edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 20-25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

Steps:

• For crust:
• Mix flour, sugar and salt in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Transfer flour mixture to large bowl. Combine 3 tablespoons ice water and vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding more water by teaspoonfuls as needed. Gather dough into ball; flatten into disk. Wrap disk in plastic and chill at least 20 minutes and up to 3 days.
• Roll out dough disk on lightly floured surface to 13-inch round. Transfer to 11-inch-diameter tart pan with removable bottom. Press dough into tart pan. Trim dough overhang and reserve. Freeze crust 30 minutes.
• Preheat oven to 450°F. Bake crust until golden, about 17 minutes; if crust bubbles, press with back of fork. Cool on rack. Reduce oven temperature to 400°F.
• Meanwhile, prepare filling:
• Mix 1 1/2 cups cream, both sugars and honey in heavy large saucepan. Bring to boil over high heat. Reduce heat to medium and simmer until mixture bubbles thickly and darkens slightly, stirring occasionally, about 8 minutes. Remove from heat; stir in grated orange peel. Let stand 20 minutes. Stir in walnuts, pecans, cashews and almonds. Spoon filling into crust, distributing nuts evenly. Bake tart until filling is bubbling thickly and is deep amber in color, about 22 minutes. Cool completely on rack. Serve with whipped cream and Orange-Cranberry Compote, if desired.