Mixed Nut Pie Recipes

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MIXED NUT 'N' FIG PIE



Mixed Nut 'n' Fig Pie image

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

Pastry for single-crust pie (9 inches)
1/2 cup chopped dried figs
3 tablespoons water
2 tablespoons orange marmalade
3/4 cup packed brown sugar
1 tablespoon cornstarch
1 cup corn syrup
3 eggs
6 tablespoons butter, melted
2 teaspoons vanilla extract
1-1/2 cups deluxe mixed nuts
TOPPING:
1 cup heavy whipping cream
2 tablespoons sugar
1 tablespoon orange marmalade

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.

HONEY SALTED MIXED NUT TART



Honey Salted Mixed Nut Tart image

A big can of roasted, salted mixed nuts is not only good for snacking, it is also the base for this delightful twist on the traditional pecan pie. This is a tart for serious nut lovers: The filling has a high nut-to-goo ratio, and nuts also make an appearance in the press-in crust as well.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 1 tart, about 8 servings

Number Of Ingredients 9

11 tablespoons unsalted butter
1 1/2 cups all-purpose flour (see Cook's Note)
One 15-ounce can roasted salted mixed nuts
1/4 cup plus 3 tablespoons granulated sugar
Kosher salt
1/4 cup packed light brown sugar
1/2 cup honey
1 teaspoon pure vanilla extract
2 large eggs, lightly beaten

Steps:

  • Cube 8 tablespoons of the butter and place it in the freezer until it is very cold and almost frozen, about 15 minutes. Preheat the oven to 375 degrees F.
  • Pulse the flour, 1/2 cup of the mixed nuts, 3 tablespoons of the granulated sugar and a pinch of salt in a food processor until the nuts are finely ground. Pulse in the cold cubed butter until the mixture resembles coarse meal. Pulse in 2 tablespoons ice-cold water until the dough holds together when squeezed. Turn the dough out onto a piece of plastic wrap (it will still be quite crumbly), form into a disk, cover in the plastic and refrigerate for 20 minutes.
  • Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides of the pan with your hands or the bottom of a measuring cup. Use a fork to dock the bottom of the tart. Freeze until firm, about 10 minutes.
  • Place the tart pan on a baking sheet. Line the crust with parchment and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the parchment and pie weights and continue baking until the crust is lightly brown and dry to the touch, about 10 minutes longer. Transfer to a rack. Reduce oven temperature to 350 degrees F.
  • While the crust bakes, make the filling: Combine the remaining 3 tablespoons butter, the remaining 1/4 cup granulated sugar, the brown sugar, honey and a pinch of salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute.
  • Remove from the heat and set aside to cool slightly, about 10 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the vanilla extract and beaten eggs into the filling until smooth. Arrange the remaining nuts (about 2 1/2 cups) in a flat layer in the tart shell and pour the filling over top.
  • Bake until the edges are set but the center is still slightly loose, 20 to 30 minutes. Cool on a wire rack. Serve slightly warm or at room temperature.

CEREE'S MIXED NUT PIE



Ceree's Mixed Nut Pie image

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

2 1/2 c mixed nuts
3 eggs
1/2 tsp vanilla
pinch salt
2/3 c sugar
1 c corn syrup, dark
1 unbaked pie shell

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.

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