American Pie Council

2019 Professional Entry

 

I'm Still Standing Mixed Up Nut Pie


I’m Still Standing Mixed Up Nut Pie

1 ½ cups finely crushed Milk and Honey Cookies
½ cup crushed pecans
2 tablespoons sugar
1 teaspoon salt
1/3 cup melted unsalted butter

Mix all of the ingredients in a bowl until blended; pour into a 9” pie dish sprayed with Crisco cooking spray. Press into the bottom and sides; bake in a 350 F degree oven for 8-12 minutes or until lightly browned. Let cool.

Filling 1:
1 cup cream cheese
1/3 cup hazelnut spread
¼ cup + 2 tablespoons sugar
½ teaspoon vanilla
Pinch salt
¾ cup heavy whipping cream
½ cup hazelnuts, crushed and toasted
3 tablespoons of salted caramel sauce, warmed

In large mixer whip the cream cheese and peanut butter. Add the sugar, vanilla, and salt. Scrap the bowl as needed. Once smooth replace the paddle with the whisk attachment. Slowly add the heavy whipping and whip until stiff peaks form. Gently spread the hazelnut filling into the bottom of prepared pie crust. Sprinkle generously the crushed hazelnuts over the filling. Pour the warmed salted caramel sauce over the first layer of filling and nuts.

Filling 2:
2/3 cup sugar
3 tablespoon corn starch
½ tsp salt
3 cups half and half
3 egg yolks, lightly beaten
¾ Marcona Almonds, crushed
¾ cup pistachios

In medium saucepan, combine sugar, cornstarch, and salt over medium heat. Gradually stir in half and half until smooth; bring to a boil. Cook and stir for 2 minutes. Remove from heat. Gradually stir in one cup of hot filling into the beaten egg yolks. Return all to saucepan, stirring constantly. Return to a boil; cook and stir for 2 minutes. Remove from heat. Add vanilla and Marcona Almonds.

Chocolate Hazelnut Whipped Cream
2 cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla
¼ cup hazelnut spread

Whip the heavy cream, until peaks begin to form. Add the powdered sugar, vanilla and continue to whip until stiff peaks form. Gently stir in the hazelnut spread. Garnish the pie with the whipped cream, toasted pecans, hazel nuts, pistachios, and Marcona Almonds.
Kathy Hanson