Hazelnut Pie Recipe (Honey Hazelnut Pie)

Quick Summary: Hazelnut pie (honey hazelnut pie) is a nutty twist on classic pecan pie, made with a from-scratch hazelnut-flour crust and a honey-based filling (no corn syrup) poured over toasted hazelnuts. There is no pre-baking or par-baking step, and the whole pie serves up to 12. Enjoy it on its own or with a scoop of vanilla ice cream.

What is honey hazelnut pie?

Honey hazelnut pie is a nut pie in the style of pecan pie, but built around toasted hazelnuts instead of pecans. The filling sets around the nuts as it bakes, giving a soft, caramel-like center and a crisp crust.

What sets this version apart is that it uses honey in place of the usual corn syrup, and the crust is enriched with hazelnut flour, so the nutty flavor runs through the whole pie rather than sitting only in the filling.

Why you'll love this recipe

1. This tart is so simple to make that even a beginner will make it perfect.
2. The hazelnut pie crust is easy to work with. Even if you have never made a pie or tart before, you will not have a problem rolling the dough out and lining a pan.
3. There is no pre-baking step in making the pie. The hazelnut pie filling is poured into the unbaked pie crust.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Butter: Use softened butter for the crust and a little melted butter for the filling.

• Powdered sugar: Powdered (icing) sugar sweetens the crust.

• Hazelnut flour: Adds nutty flavor to the pastry.

• All-purpose flour: Forms the base of the crust, with a little more in the filling to bind it.

• Eggs: Bind the crust and set the filling.

• Salt: Enhances flavor.

• Granulated and brown sugar: Sweeten the filling and add a light caramel note.

• Honey: Replaces the corn syrup found in classic pecan pie.

• Hazelnuts: Use whole roasted hazelnuts for the filling.

Equipment

• A hand whisk or a stand mixer to make the filling and the dough
• A 9-inch (23 cm) fluted tart pan with a removable bottom
• A rolling pin to roll out the hazelnut crust
• Parchment paper for rolling the dough between two sheets
• A mixing bowl and plastic wrap for chilling the filling and dough

How to make honey hazelnut pie

Step 1. To make the pie filling, mix all the ingredients (except hazelnuts) with a hand whisk (photo 1).

Step 2. Cover the preparation with plastic film in contact and refrigerate for a few hours, preferably overnight.

Step 3. To make the pie crust, place the softened butter, salt, powdered (icing) sugar, eggs, hazelnut flour, and 1 cup (125 g) of all-purpose flour in the bowl of a stand mixer and mix to combine.

Step 4. Add the remaining all-purpose flour and mix again (photo 2). Wrap the dough in plastic film and refrigerate for two hours.

Step 5. Grease a 9-inch (23 cm) fluted tart pan with removable bottom. Using a rolling pin, roll out the dough between two sheets of parchment paper till ⅕ inch (0.5 cm) thick.

Step 6. Line the pan with the dough (photo 3) and refrigerate for about 15 minutes. Trim the edges of the pie crust with a knife (photo 4).

Step 7. Preheat the oven to 310°F (155°C). Spread hazelnuts evenly inside the pie crust, filling up the edges, and pour the pie filling over the nuts (photo 5).

Step 8. Bake the pie for about one hour till the edges of the pie crust become slightly golden.

Step 9. Remove the pie from the oven and let it cool down, still in the pan. Gently remove the ready pie from the pan (photo 6).

Let it cool and serve.

Expert tips

1. If you roast hazelnuts yourself, peel the nuts; although this step is optional in making the pie.
2. Combine all the pie filling ingredients (except hazelnuts) and make the pie dough one day in advance. Cover the filling with plastic film in contact, wrap the dough, and refrigerate until the next day.
3. Wrap the pie dough in a freezer-weight plastic wrap and freeze for up to 6 months. To make the tart, thaw the dough overnight in the fridge.
4. Freeze the pie crust in a pan if you desire. Wrap it in plastic film and keep it for up to 6 months. Bake without thawing, but add a few minutes to the baking time.
5. Sprinkle the top of the baked pie with powdered (icing) sugar if you desire.

Storing & freezing

Keep honey hazelnut pie covered at room temperature for up to 2 days, or refrigerate it in an airtight container for up to 5 days. Let refrigerated slices come to room temperature before serving for the best texture.

To freeze, wrap the cooled pie (whole or in slices) tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Recipe FAQ

What is honey hazelnut pie?
It is a nut pie similar to pecan pie, but made with toasted hazelnuts and a honey-based filling instead of pecans and corn syrup. The crust is enriched with hazelnut flour.

Do you have to blind-bake the crust?
No. There is no pre-baking or blind-baking step. The filling is poured into the unbaked hazelnut crust, and everything bakes together.

Can I use store-bought roasted hazelnuts?
Yes. You can buy ready-roasted hazelnuts or roast raw ones yourself. If you roast them, peel off the skins first, though this step is optional.

Can I make hazelnut tartlets instead of one pie?
Yes. The same filling and crust work as mini tarts or tartlets, which make a good party dessert. Adjust the baking time down for smaller sizes.

Can I substitute the honey?
Honey gives this pie its flavor, but you can use corn syrup or maple syrup instead if you prefer, keeping the same amount.

How many calories are in honey hazelnut pie?
One slice of this honey hazelnut pie has about 533 calories.

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from http://www.niksya.ru/. It was originally published on February 21, 2020. The recipe has been revised to include improved content and photos. All posted pictures are mine.