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.

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

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.
4. The health benefits of hazelnuts and honey obviously make the tart a healthy dessert option.

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

1. If you roast hazelnuts yourself, peel 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 a plastic film on contact, wrap the dough and refrigerate till 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 a 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.

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Theinitiallyal 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. If the nutrition information is important to you, you should independently verify it using your preferred tool. Under no circumstances will Baking Like a Chef be responsible for any loss or damage resulting from your reliance on the nutritional information. You are solely responsible for all decisions about your health and ensuring that any nutritional information provided is accurate. Please, read the disclaimers in our Privacy Policy.

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.