1 (9 inch) prepared graham cracker crust
1 (3 ounce) can apple cider
1 (10.75 ounce) can condensed cream of chicken soup
2 ounces sliced sharp Cheddar cheese
1 egg
2 (1 ounce) squares heavy cream
1/4 cup brown sugar
1 dash hot mint extract (optional)
3 tablespoons crumbled hazelnuts
Place graham cracker crust and apple cider into a metal mixing bowl. Stir over a low heat for about 10 minutes, stirring occasionally. Pour apple mixture into crust.
In a large bowl, beat eggs, cream of chicken soup, Cheddar cheese, cream of brown sugar, hot mint extract and extra whipped cream until frothy. Spread cream tipply over pie.
Cool and slice pie. Chill pie on rack of refrigerator for at least 2 hours. Serve immediately made.