These all-year-round flavors of honey and toasted hazelnuts combine gorgeously in this easy Honey Hazelnut Pie. If you are looking for a tasty dessert to delight your dinner guests, this tart is the answer.
If you love pecan pie, you will fall in love with this hazelnut pie once you try it. This pie seems like a twist on a traditional pecan pie.
The pie filling is made of the same ingredients, but honey is used instead of corn syrup, which is one of the main ingredients of the pecan pie filling.
This pie readily serves the crowd: 12 slices are guaranteed. I also made Honey Hazelnut tartlets/mini tarts, following the same recipe and using silicone baking cups.
Served individually, the tartlets/mini-tarts make one of the best party desserts.
To make the tart, you will need lots of roasted hazelnuts. Purchase ready-roasted/roasted hazelnuts or roast nuts yourself. It is easy!
Why you should try this recipe
- This tart is so simple to make that even a beginner will make it perfect.
- 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.
- There is no pre-baking step in making the pie. The hazelnut pie filling is poured into the unbaked pie crust.
How to make honey hazelnut pie
To make the pie filling, mix all the ingredients (except hazelnuts) with a hand whisk (photo 1).
Cover the preparation with a plastic film on contact and refrigerate for a few hours, better overnight.
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 just to combine (photo 2).
Add the remaining all-purpose flour and mix again (photo 3). Wrap the dough in a plastic film and refrigerate for two hours.
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 mm thick (photo 4).
Line the pan with the dough and refrigerate for about 15 minutes. Trim the edges of the pie crust with a knife (photo 5).
Preheat the oven to 310 F/155 C. Spread hazelnuts evenly inside the pie crust, filling up the edges (photo 6).
Pour the pie filling over nuts (photo 7). Bake the pie for about one hour till the edges of the pie crust become slightly gold.
Remove the pie from the oven and let it cool down, being in the pan (photo 8). Gently remove the ready pie from the pan.
Expert tips
- If you roast hazelnuts yourself, peel nuts; although this step is optional in making the pie.
- Combine all the pie filling ingredients (except hazelnuts) and make the pie dough one day in advance. Cover the filling with a plastic film on contact, wrap the dough and refrigerate till the next day.
- 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.
- Freeze the pie crust in a pan if you desire. Wrap it in a plastic film and keep it for up to 6 months. Bake without thawing, but add a few minutes to the baking time.
- Sprinkle the top of the baked pie with powdered (icing) sugar if you desire.
More delicious tart recipes you will love
- French Chocolate Ganache Tart Recipe
- Raspberry Chocolate Ganache Tart
- Easy Quince Tarte Tatin Recipe
- Browse all the Tart Recipes
Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!
PrintRecipe card
Best Honey Hazelnut Pie Recipe
These all year round flavors of honey and toasted hazelnuts combine gorgeously in this easy Honey Hazelnut Pie. If you are looking for a tasty dessert to delight your dinner guests, this tart is the answer.
- Total Time: 1 hour, 30 minutes (plus resting time)
- Yield: 16 1x
- Category: Pies and Tarts
- Method: Baking
- Cuisine: French
Ingredients
For the pie crust:
- 4.9 oz (140 g) butter, softened
- 1 pinch of salt
- ⅔ cup + 1 tablespoon (90 g) powdered (icing) sugar
- 4 tbsp (30 g) hazelnut flour
- 3 tbsp (50 g) eggs (see note #2)
- 2 cups (250 g) all-purpose flour
For the hazelnut pie filling:
- 5 ½ tsp (25 g) granulated sugar
- 2 tbsp (25 g) brown sugar
- 1 ½ tbsp (12 g) all-purpose flour
- 5 tbsp (75 g) eggs (see note #3)
- ½ cup + 1 ½ tablespoon (190 g) honey
- 0.5 oz (15 g) butter, melted
- 1 lb (454 g) whole roasted hazelnuts
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
- To make the pie filling, mix all the ingredients (except hazelnuts) with a hand whisk. Cover the preparation with a plastic film on contact and refrigerate for a few hours, better overnight.
- To make the pie crust, place the softened butter, salt, powdered (icing) sugar, eggs, hazelnut flour, and 125 g of all-purpose flour in the bowl of a stand mixer and mix just to combine. Add the remaining all-purpose flour and mix again. Wrap the dough in a plastic film and refrigerate for two hours.
- Grease a 9-inch/23 cm fluted tart pan with a removable bottom. Using a rolling pin, roll out the dough between two sheets of parchment paper till ⅕ inch/0.5 mm thick. Line the pan with the dough and refrigerate for about 15 minutes. Trim the edges of the pie crust with a knife.
- Preheat oven to 310 F/155 C. Spread hazelnuts evenly inside the pie crust, filling up the edges. Pour the pie filling over the nuts. Bake the pie for about one hour till the edges of the pie crust become slightly gold. Remove the pie from the oven and let it cool down, being in the pan. Gently remove the ready pie from the pan and sprinkle with powdered (icing) sugar.
Notes
- If you roast hazelnuts yourself, peel nuts; although this step is optional in making the pie.
- 50 g of eggs approximately equal to 1 whole large chicken egg (eggshell removed).
- 75 g of eggs approximately equal to 1 ½ whole large chicken eggs (eggshell removed).
- Combine all the pie filling ingredients (except hazelnuts) and make the pie dough one day in advance. Cover the filling with a plastic film on contact, wrap the dough and refrigerate till the next day.
- 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.
- Freeze the pie crust in a pan if you desire. Wrap it in a plastic film and keep it for up to 6 months. Bake without thawing, but add a few minutes to the baking time.
- Sprinkle the top of the baked pie with powdered (icing) sugar if you desire.
Nutrition
- Serving Size: 1 slice
- Calories: 533
- Sugar: 26.3 g
- Sodium: 91 mg
- Fat: 36.2 g
- Saturated Fat: 8.8 g
- Carbohydrates: 48.1 g
- Fiber: 4.6 g
- Protein: 9.7 g
- Cholesterol: 67 mg
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.
Sarah says
A friend of mine keeps bees, and I can't wait to make this next time I get fresh honey from her. I love that the crust doesn't need pre-baking!
Irina says
You will love this pie, Sarah! Happy baking.
Alisa Infanti says
Pecan pie is one of my favourite pies so I knew I would love this hazelnut pie. So good!
Irina says
Yes, this hazelnut pie is a kind of twist on pecan pie. You will love it, Alisa!
Emily Liao says
I've never tried a honey hazelnut pie til today! Oh my, this was so delicious, and I love all the winter flavors in this. I am making it again!
Irina says
Thank you, Emily, for letting me know that you loved the pie!
Haley D Williams says
I love a good hazelnut dessert! I have a friend who will also love this dessert!
Irina says
It is great to know. I hope that you will make this pie one day. Enjoy!
Carrie Robinson says
I adore hazelnuts, but I have never had them in a pie before! This looks amazing. 🙂
Irina says
Thank you, Carrie. You will love this dessert if you love hazelnuts. Guaranteed!
Diane Arnald says
Can this pie be made ahead or frozen once completed?
Irina says
Hello Diane, thanks for your interest in the recipe. Probably, the only concern about freezing is the behavior of honey. There is a chance that honey may change color and texture after freezing, but the worst thing is that it can expand and damage/break the pie crust. I've never frozen this pie, and according to my knowledge, I wouldn't do this. But if you freeze, please, let me know.