CEREE'S MIXED NUT PIE
Oh this pie will make your kitchen smell delicious! I had a hard time waiting until the pie cooled to taste it. Once I bit in, I loved the different combination of nuts. This is a great pie to serve during the holidays... your family will love it!
Provided by Ceree Morris
Categories Pies
Time 1h20m
Number Of Ingredients 7
Steps:
- 1. Pre-heat oven to 350.
- 2. In a med. bowl, beat eggs, vanilla, and salt.
- 3. Stir in sugar, corn syrup, and nuts.
- 4. Pour into unbaked pie shell.
- 5. Bake 55-60 mins. or until toothpick comes out clean.
CHOCOLATE NUT PIE
A luxurious layered dessert in a 9x13 inch pan. Cream cheese, chocolate pudding and vanilla pudding are layered over a nut base and finished with whipped topping!
Provided by Kay
Categories Desserts Pies Slab Pie Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl mix 1/2 cup chopped walnuts, flour and butter until well blended . Press mixture into a 9x13 inch pan. Bake in preheated oven for 15 to 20 minutes, or until lightly browned. Allow to cool.
- In a medium bowl, beat cream cheese and sugar until smooth. Fold in 1 1/2 cups of the whipped topping. Spread over cooled crust.
- In a medium bowl, mix chocolate pudding according to directions on package. Spread over cream cheese layer. Prepare vanilla pudding according to directions on package and spread over chocolate layer. Top with remaining whipped topping and sprinkle with 1/2 cup chopped walnuts.
Nutrition Facts : Calories 416.1 calories, Carbohydrate 41.4 g, Cholesterol 40.9 mg, Fat 27 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 15.7 g, Sodium 361.6 mg, Sugar 28.6 g
PIE CRUST
Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h45m
Yield One 9-inch single pie crust
Number Of Ingredients 4
Steps:
- In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
- Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
MIXED NUT PIE
This is like pecan pie but lots better. Have never taken it anywhere that I have not been asked for the recipe. In place of the mixed nuts you can use any combination of pecans, walnuts or cashews also.
Provided by Tweater
Categories Pie
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan boil the sugar and corn syrup together for 3 minutes to dissolve the sugar. Cool slightly.
- In a large bowl beat eggs lightly and slowly pour the sugar/corn syrup mixture into the eggs, stirring constantly.
- Stir in the butter, vanilla and nuts and pour into crust.
- Bake at 350 degrees for about 60 minutes or until set in the middle.
- If getting too brown cover with aluminum foil.during last 15 minutes of cooking.
Nutrition Facts : Calories 667.1, Fat 33.3, SaturatedFat 8.6, Cholesterol 121, Sodium 423.1, Carbohydrate 88.4, Fiber 3.9, Sugar 42.2, Protein 10.5
MIXED NUT 'N' FIG PIE
A hint of orange flavor compliments the figs in this festive dessert. It's a lovely pie for Thanksgiving, Christmas or any occasion.-Barbara Estabrook, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 300°., In a small saucepan, combine figs and water. Cook and stir over low heat until water is absorbed. Remove from the heat; stir in marmalade. In a large bowl, combine brown sugar and cornstarch. Add the corn syrup, eggs, butter, vanilla and fig mixture; stir in nuts. Pour into crust., Bake at 300° for 1 to 1-1/4 hours or until set. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack., In a small bowl, beat cream until it begins to thicken. Add sugar and marmalade; beat until soft peaks form. Serve with pie. Refrigerate leftovers.
Nutrition Facts : Calories 749 calories, Fat 40g fat (17g saturated fat), Cholesterol 148mg cholesterol, Sodium 321mg sodium, Carbohydrate 95g carbohydrate (52g sugars, Fiber 4g fiber), Protein 9g protein.
MIXED NUT 'N' FIG PIE
From Taste of Home A hint of orange flavor compliments the figs in this festive dessert. It's a lovely pie for Thanksgiving, Christmas or any occasion.-Barbara Estabrook, Rhinelander, Wisconsin
Provided by Lizzie Rodriquez
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 300°.
- In a small saucepan, combine figs and water. Cook and stir over low heat until water is absorbed. Remove from the heat; stir in marmalade. In a large bowl, combine brown sugar and cornstarch. Add the corn syrup, eggs, butter, vanilla and fig mixture; stir in nuts. Pour into crust.
- Bake at 300° for 1 to 1-1/4 hours or until set. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack.
- In a small bowl, beat cream until it begins to thicken. Add sugar and marmalade; beat until soft peaks form. Serve with pie. Refrigerate leftovers.
Nutrition Facts : Calories 606.3, Fat 34.7, SaturatedFat 14.7, Cholesterol 133.4, Sodium 223, Carbohydrate 72.3, Fiber 3.3, Sugar 43.8, Protein 7.9
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CHOCOLATE MIXED NUT PIE - BETTER HOMES & GARDENS
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Servings 8Total Time 25 mins
- Preheat oven to 350°F. Prepare pastry. On a lightly floured surface, slightly flatten pastry. Roll into a 12-inch circle. Transfer to a 9-inch pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of plate, fold pastry under even with rim, and crimp as desired.
- In a medium bowl whisk together eggs, corn syrup, brown sugar, butter, and espresso powder until combined. Stir in nuts and chocolate.
- Place pastry-lined pie plate on oven rack. Carefully pour filling into pastry shell. To prevent over- browning, cover edge of pie with foil. Bake 25 minutes; remove foil. Bake 20 to 25 minutes more or until a knife inserted near center comes out clean. Cool on a wire rack. Cover; chill within 2 hours. Serve with cinnamon ice cream or Cinnamon Whipped Cream.
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Servings 1Estimated Reading Time 2 minsCategory Fall Favorites
- Whisk together flour, sugar, and salt. Add cold butter and mix with a pastry blender or fork until mixture resembles coarse meal and the pieces of butter are pea-sized.
- Add 1 tablespoon cold water and continue mixing. Continue adding water, 1 tablespoon at a time, and mix until dough holds together when you pinch it. (You may not need to use all of the water.)
- Remove dough from refrigerator. If necessary, let it sit at room temperature for 10-15 minutes until slightly softened but still cold.
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