Curtis Stone’s eggnog martini and pecan pie

Celebrating the season is all about eating and drinking — and nothing says “holiday” quite like pecan pie and eggnog. Here, Australian chef Curtis Stone offers recipes to help you get into the spirit.

Pecan pie
Servings:

Serves 6 to 8

Ingredients

  • For the flaky dough crust

    • 1 1/4 cups all-purpose flour
    • 1 tablespoon sugar
    • 1/2 teaspoon salt
    • 1/2 cup unsalted butter, chilled, cut into 1/2-inch pieces
    • 3 tablespoons (or more) ice water
  • For the filling

    • 4 tablespoons unsalted butter
    • 3/4 cup golden syrup
    • 3/4 cup sugar
    • 1/4 teaspoon salt
    • 3 large eggs
    • 1 1/2 cups pecan pieces
    • Whipped cream for garnish

Preparation

Baking Directions:

Serving Directions:

Eggnog martini
Servings:

Makes 1 martini

Ingredients

    • 1 oz eggnog
    • 1 oz Frangelico
    • 1 oz vodka
    • 2 tablespoons crushed ice
    • 1 whole nutmeg to grate for garnish

Preparation

Baking Directions:

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