Hazelnut Crumb Crust
(feel free to substitute walnuts or pecans for the hazelnuts, graham crackers for the vanilla cookie crumbs)
makes a 9" crust (use a standard size, not deep dish pie plate)
1⅓ cups vanilla wafer crumbs
⅔ cup hazelnuts, toasted and skins removed, coarsely chopped
4 teaspoons sugar
generous pinch of salt
¼ teaspoon cinnamon
¼ teaspoon cardamom
5 tablespoons unsalted butter, melted
In the bowl of a food processor fitted with a blade attachment, process the cookies, hazelnuts, sugar, salt, spices and melted butter until you have medium crumbs; do not over process. You can always give it an extra pulse or two if you want a finer crumb. Lightly butter your pie plate and then use your fingers to press the mixture into the bottom of the pie plate and up the sides. I like to use a small ¼ cup measuring cup to smooth and distribute the crumbs evenly. Chill the crust for 15 minutes before baking. Bake in a pre-heated 350 degree oven for 8 minutes, just until set. Cool completely before filling.
Cornflake/Peanut Butter Crust
3 cups cornflakes, processed in food processor until consistency of medium-fine crumbs
2 tablespoons dark brown sugar
pinch salt
3 tablespoons unsalted butter, melted and cooled
¼ cup creamy peanut butter, room temperature
Lightly butter a 9” pie plate. In a large bowl, combine cornflake crumbs, brown sugar, salt, butter and peanut butter. Mix thoroughly; if it doesn’t hold together when you pinch a bit between your fingers, add an additional tablespoon or two of cornflake crumbs. If it feels too dry, add the slightest bit of additional melted butter. Press the crumb mixture along the bottom and up the sides of a 9” pie plate. Chill for 15 minutes. Preheat the oven to 325 degrees F. Bake the pie crust for 8 minutes. Remove to a rack to cool
No-Bake Sweet and Salty Crust
1 cup salted pretzels
1 cup walnuts
½ cup dark brown sugar
¼ teaspoon salt (I used Stumptown Coffee Flake Salt)
2-3 oz. butter, melted
In the bowl of a food processor fitted with the blade attachment, pulse the pretzels until finely crumbled. Add the walnuts, brown sugar and salt. Pulse a few times until combined. Add between 2 and 3 oz. of butter until the mixture holds together. Transfer the mixture to a lightly buttered 9” pie plate. Use your fingers to press the crust evenly in the bottom and up the sides of the pie plate. Place in the freezer for 15 minutes.
Whiskey Fudge Sauce- (from Maida Heatter)
(This is excellent served with ripe pears)
½ cup heavy cream
3 tablespoons unsalted butter, cut into small pieces
⅓ cup granulated sugar
⅓ cup dark brown sugar
generous pinch of salt
½ cup Dutch-process cocoa powder, put through a fine mesh strainer
2-3 tablespoons whiskey or bourbon
Place the heavy cream and butter in a heavy bottomed saucepan. Cook over medium heat until the cream just begins to boil. Reduce the heat to low, add the sugars and the salt, stirring to dissolve, then add the cocoa. Whisk until smooth then remove from the heat.
Pumpkin Caramel Sauce with Cognac
(Crystallized candied ginger is the perfect garnish to this sauce)
1 cup dark brown sugar
1/2 cup heavy cream or half and half
4 tablespoons butter, room temperature
2 tablespoons canned pumpkin (save the rest in a plastic container, refrigerated)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
2 tablespoons cognac
Place the brown sugar, heavy cream, butter, pumpkin, and spices in a heavy bottomed saucepan. Cook over medium heat until the sugar dissolves, then reduce heat to low and cook an additional 7 minutes; the sauce should thicken slightly. Remove from the heat, stir in the cognac . Cool the sauce then transfer to a glass jar. Refrigerate any leftovers.
(feel free to substitute walnuts or pecans for the hazelnuts, graham crackers for the vanilla cookie crumbs)
makes a 9" crust (use a standard size, not deep dish pie plate)
1⅓ cups vanilla wafer crumbs
⅔ cup hazelnuts, toasted and skins removed, coarsely chopped
4 teaspoons sugar
generous pinch of salt
¼ teaspoon cinnamon
¼ teaspoon cardamom
5 tablespoons unsalted butter, melted
In the bowl of a food processor fitted with a blade attachment, process the cookies, hazelnuts, sugar, salt, spices and melted butter until you have medium crumbs; do not over process. You can always give it an extra pulse or two if you want a finer crumb. Lightly butter your pie plate and then use your fingers to press the mixture into the bottom of the pie plate and up the sides. I like to use a small ¼ cup measuring cup to smooth and distribute the crumbs evenly. Chill the crust for 15 minutes before baking. Bake in a pre-heated 350 degree oven for 8 minutes, just until set. Cool completely before filling.
Cornflake/Peanut Butter Crust
3 cups cornflakes, processed in food processor until consistency of medium-fine crumbs
2 tablespoons dark brown sugar
pinch salt
3 tablespoons unsalted butter, melted and cooled
¼ cup creamy peanut butter, room temperature
Lightly butter a 9” pie plate. In a large bowl, combine cornflake crumbs, brown sugar, salt, butter and peanut butter. Mix thoroughly; if it doesn’t hold together when you pinch a bit between your fingers, add an additional tablespoon or two of cornflake crumbs. If it feels too dry, add the slightest bit of additional melted butter. Press the crumb mixture along the bottom and up the sides of a 9” pie plate. Chill for 15 minutes. Preheat the oven to 325 degrees F. Bake the pie crust for 8 minutes. Remove to a rack to cool
No-Bake Sweet and Salty Crust
1 cup salted pretzels
1 cup walnuts
½ cup dark brown sugar
¼ teaspoon salt (I used Stumptown Coffee Flake Salt)
2-3 oz. butter, melted
In the bowl of a food processor fitted with the blade attachment, pulse the pretzels until finely crumbled. Add the walnuts, brown sugar and salt. Pulse a few times until combined. Add between 2 and 3 oz. of butter until the mixture holds together. Transfer the mixture to a lightly buttered 9” pie plate. Use your fingers to press the crust evenly in the bottom and up the sides of the pie plate. Place in the freezer for 15 minutes.
Whiskey Fudge Sauce- (from Maida Heatter)
(This is excellent served with ripe pears)
½ cup heavy cream
3 tablespoons unsalted butter, cut into small pieces
⅓ cup granulated sugar
⅓ cup dark brown sugar
generous pinch of salt
½ cup Dutch-process cocoa powder, put through a fine mesh strainer
2-3 tablespoons whiskey or bourbon
Place the heavy cream and butter in a heavy bottomed saucepan. Cook over medium heat until the cream just begins to boil. Reduce the heat to low, add the sugars and the salt, stirring to dissolve, then add the cocoa. Whisk until smooth then remove from the heat.
Pumpkin Caramel Sauce with Cognac
(Crystallized candied ginger is the perfect garnish to this sauce)
1 cup dark brown sugar
1/2 cup heavy cream or half and half
4 tablespoons butter, room temperature
2 tablespoons canned pumpkin (save the rest in a plastic container, refrigerated)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
2 tablespoons cognac
Place the brown sugar, heavy cream, butter, pumpkin, and spices in a heavy bottomed saucepan. Cook over medium heat until the sugar dissolves, then reduce heat to low and cook an additional 7 minutes; the sauce should thicken slightly. Remove from the heat, stir in the cognac . Cool the sauce then transfer to a glass jar. Refrigerate any leftovers.
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