Creamy Christmas Pinon Pie Recipes

HONEY AND PINE NUT TART

Steps:

• Make the pasta frolla: Whisk cream, egg, yolk, and vanilla in a medium bowl. Pulse flour, sugar, salt, and baking powder in a food processor to mix. Add butter, and pulse until mixture resembles coarse meal. With the machine running, add cream mixture, and process until dough just comes together. Shape dough into 2 disks, and wrap each in plastic. Refrigerate 1 disk until firm, about 1 hour; reserve remaining disk for another use. (Dough can be refrigerated for up to 2 days or frozen for up to 3 months; thaw before using.)
• Preheat oven to 325 degrees. On a lightly floured surface with a lightly floured rolling pin, roll dough to 1/8-inch thickness. (If dough is soft and sticky, transfer to a baking sheet and freeze until firm but pliable, about 5 minutes.) Cut out a 12-inch round, and fit it into a fluted 10-inch tart pan with a removable bottom. (Patch any tears with scraps of dough.) Freeze while making the filling (or cover and freeze for up to 3 days).
• Make the filling: Bring sugar, honeys, and salt to a boil in a medium saucepan, whisking until sugar dissolves. Add butter, and whisk until incorporated. Transfer honey mixture to a medium bowl, and let cool for 30 minutes. Whisk in cream, egg, and yolk until incorporated.
• Place tart pan on a rimmed baking sheet. Scatter pine nuts over bottom. Slowly pour filling over pine nuts, redistributing pine nuts evenly with your fingers. Bake until crust is golden brown and center is set but still slightly wobbly, about 1 hour. Transfer tart to a wire rack, and let cool completely. Remove from pan, and serve immediately.

PIGNOLI NUT PIE

Steps:

• Combine the white sugar, brown sugar, eggs, vanilla, flour, cream, and melted butter in a bowl. Whisk until well blended. Fold in the pignoli nuts. Pour filling into the pie crust.
• Bake at 350 degrees F (175 degrees C) for 50 minutes.

CREAMY CHRISTMAS PINON PIE

Steps:

• Preheat oven to 400 degrees Cream butter and sugar together in mixer or mixing bowl. Stir in all the ingredients (except the Pinon), scraping bottom of bowl to mix completely with sugar and butter. Pour into pie crust. Sprinkle pinons evenly atop mixture. Gently place pie in the center of oven, with foil or baking pan underneath to catch any overflow. Bake for a total of 1 hour. The first 15 minutes at 400 degrees, lower the oven to 375 degrees for the rest of the cooking time. after the second 15 minutes of cooking rotate 180 degrees to even browing. Continue rotating the pie every 15 mintues as it bakes until the pie has risen, is browning, and is becoming firm, with clear liquid bubbles in the center. cool on rack for 1 hour.