Maple Hazelnut Pie Recipes

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BLACK-BOTTOM HAZELNUT PIE



Black-Bottom Hazelnut Pie image

Here's a sophisticated riff on classic pecan pie for chocolate lovers. This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused hazelnut filling, as well as a delectable topping of crunchy sugar-coated hazelnuts.

Provided by Rhoda Boone

Categories     Pie     Dessert     Thanksgiving     Butter     Hazelnut     Chocolate     Vanilla     Egg

Yield Makes one 9" pie

Number Of Ingredients 15

For the Crust
2 tsp. granulated sugar
1/2 tsp. kosher salt
1 1/4 cups all-purpose flour, plus more for dusting
1/2 cup (1 stick) unsalted butter, cut into pieces, frozen for 15 minutes
For the Filling and Assembly
3 cups blanched hazelnuts
4 oz. bittersweet chocolate, chopped
6 Tbsp. unsalted butter
1 cup (packed) light brown sugar
1 Tbsp. instant espresso powder
1 Tbsp. vanilla extract
1 cup plus 2 Tbsp. light corn syrup
1 tsp. kosher salt, divided
3 large eggs, room temperature, beaten to blend

Steps:

  • For the Crust
  • Pulse granulated sugar, salt, and 1 1/4 cups flour in a food processor to combine. Add butter and pulse until coarse, pea-size crumbs form, about 10 seconds. With the motor running, add 2 Tbsp. ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it's very crumbly, pulse in more ice water 1 Tbsp. at a time (2 Tbsp. maximum). Do not overprocess.
  • Turn out dough onto a lightly floured surface and push together into a ball. Knead a few times to combine, then flatten into a disk with smooth edges (no cracks). Cover tightly and chill at least 1 hour.
  • Roll out dough to a 13" round on a lightly floured surface. Roll dough loosely around rolling pin and transfer to a standard 9"-diameter pie dish. Lightly press dough into pan, leaving a 1" overhang; trim excess. Fold overhang under and crimp as desired. Chill until cold, about 30 minutes.
  • Do Ahead: Dough can be made and shaped into disk 3 days ahead. Keep chilled, or freeze up to 3 months. Thaw before rolling.
  • For the Filling and Assembly
  • Place racks in bottom third and center of oven; preheat to 375°F. Place a rimmed baking sheet on bottom rack to preheat.
  • Spread hazelnuts on another rimmed baking sheet and bake on center rack until light golden brown, about 10 minutes. Reserve 1 cup whole hazelnuts to decorate pie; finely chop remaining hazelnuts.
  • Melt chocolate in a small heatproof bowl set over a small saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted and smooth. (You can also do this in a microwave.) Remove from heat and let cool slightly. Spread chocolate in bottom of pie shell with the back of a spoon and chill until set, about 15 minutes.
  • Melt butter in a small skillet over medium heat or in a microwave in a microwave-safe bowl. Pour butter into a large bowl. Whisk in brown sugar, espresso powder, vanilla, 1 cup corn syrup, and 3/4 tsp. salt until well incorporated. Whisk in eggs, then fold in chopped hazelnuts.
  • Pour filling into pie crust (do not overfill). Toss whole hazelnuts with remaining 2 Tbsp. corn syrup and 1/4 tsp. salt in a small bowl and arrange on top of pie. Place pie dish on preheated baking sheet on bottom rack and bake 20 minutes. Rotate baking sheet, move to center rack, and continue to bake, covering edges with foil or a pie shield if crust starts to brown too much, until crust is golden brown and filling is almost set with a slight jiggle in center of pie, 20-25 minutes more. Transfer pie to a wire rack and let cool before slicing, about 3 hours.
  • Do Ahead: Filling (before decorating) can be made 1 day ahead. Bring to room temperature before baking. Pie can be made 2 days ahead. Cover loosely with foil and store at room temperature.

MAPLE NUT PIE



Maple Nut Pie image

Categories     Bourbon     Egg     Dessert     Bake     Thanksgiving     Cranberry     Pecan     Walnut     Fall     Hazelnut     Maple Syrup     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

All-butter pastry dough
3/4 cup dried cranberries (3 oz)
1 cup hot water
1/2 cup coarsely chopped pecans (about 2 oz)
1/2 cup coarsely chopped walnuts (about 2 oz)
1/2 cup coarsely chopped hazelnuts (about 2 oz)
3/4 cup pure maple syrup (preferably Grade B)
1/2 cup packed dark brown sugar
1/2 stick (1/4 cup) unsalted butter, melted
3 large eggs
2 tablespoons bourbon (optional)
1 teaspoon cider vinegar
1/8 teaspoon salt
Accompaniment: lightly sweetened whipped cream
Special Equipment
pie weights, raw rice, or dried beans

Steps:

  • Prepare pie shell:
  • Roll out dough into a 13-inch round on a lightly floured surface with a floured rolling pin. Fit into a 9-inch pie plate and trim excess dough, leaving a 1/2-inch overhang, then fold overhang under (to reinforce edge) and press against rim of pie plate. Decoratively crimp edge and chill shell until firm, about 30 minutes.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Lightly prick bottom and side of pie shell all over with a fork, then line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath weights, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes.
  • Make filling while pie shell cools:
  • Reduce oven temperature to 350°F.
  • Soak dried cranberries in hot water until softened, about 10 minutes, then drain well.
  • Spread nuts in a shallow baking pan and toast in oven until fragrant, about 6 minutes. Leave oven on.
  • Whisk together syrup, brown sugar, butter, eggs, bourbon (if using), vinegar, and salt until combined well, then stir in nuts and cranberries.
  • Pour filling into cooled pie shell and bake until filling is just set, 40 to 50 minutes. Cool completely in pie plate on a rack before serving.

MAPLE HAZELNUT PIE



MAPLE HAZELNUT PIE image

Being a hazelnut lover, I had to pinch this recipe. It might not be for everyone, but the hazelnuts will give it a very unique flavor--nutty, salty and sweet. Recipe and photo by: www.epicurious.com

Provided by Ellen Bales

Categories     Pies

Time 1h25m

Number Of Ingredients 12

3/4 c pure maple syrup (preferably grade b)
1/2 c packed golden brown sugar
1/2 c light corn syrup
1/4 tsp salt
2 Tbsp bourbon
1/4 c (1/2 stick) unsalted buter, cut into 1/2-inch cubes
nonstick vegetable oil spray
1 refrigerated pie crust (half of a 15-oz. pkg.)
1 large egg white, lightly beaten to loosen
1 c hazelnuts, husked, coarsely chopped (about 5 ounces)
3 large eggs
1 tsp vanilla extract

Steps:

  • 1. In a medium saucepan, bring maple syrup, brown sugar, corn syrup, and salt to a boil over medium heat, stirring until sugar dissolves. Continue boiling 1 minute, reducing heat as neded to prevent mixture from boiling over. Remove pan from heat. Add bourbon, then butter; whisk until butter melts. Let cool to lukewarm, whisking occasionally, about 20 minutes.
  • 2. Spray a 9-inch glass pie plate with nonstick spray. Unroll the pie crust and line the pie pan; crimp edges. Brush crust with enough egg white to coat. Scatter hazelnuts over the top.
  • 3. In a medium bowl, whisk the eggs and vanilla until blended. Whisk cooled maple sugar mixture into the egg mixture. Pour mixture over hazelnuts in crust. bake pie in a preheated 350-degree oven until filling is set and slightly puffed, about 50 minutes. Cool completely on rack.
  • 4. NOTE: Pie can be made 1 day ahead and kept at room temperature, covered.

CREAMY HAZELNUT PIE



Creamy Hazelnut Pie image

I've always been a big fan of peanut butter. Then I found chocolaty Nutella hazelnut spread and I was hooked! I even changed one of my all-time favorite pie recipes by substituting that ingredient. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 5

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1-1/4 cups Nutella, divided
1 carton (8 ounces) frozen whipped topping, thawed
1 chocolate crumb crust (9 inches)

Steps:

  • In a large bowl, beat cream cheese, confectioners' sugar and 1 cup Nutella until smooth. Fold in whipped topping. Spread evenly into crust., Warm remaining Nutella in microwave for 15-20 seconds; drizzle over pie. Refrigerate at least 4 hours or overnight.

Nutrition Facts : Calories 567 calories, Fat 33g fat (13g saturated fat), Cholesterol 32mg cholesterol, Sodium 224mg sodium, Carbohydrate 65g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.

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