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Hazelnut Pie Recipe (Honey Hazelnut Pie)

Honey hazelnut pie served on a serving board.
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5 from 4 reviews

This easy hazelnut pie (honey hazelnut pie) is a nutty take on classic pecan pie. It has a from-scratch hazelnut-flour crust and a honey-based filling (no corn syrup) poured over toasted hazelnuts, with no pre-baking needed. One pie serves up to 12, and you can also bake the filling as mini tartlets.

Ingredients

Scale

For the pie crust:

  • 4.9 oz (140 g) butter, softened
  • 1 pinch of salt
  • 2/3 cup + 1 tbsp (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 1/2 tsp (25 g) granulated sugar
  • 2 tbsp (25 g) brown sugar
  • 1 1/2 tbsp (12 g) all-purpose flour
  • 5 tbsp (75 g) eggs (see note #3)
  • 1/2 cup + 1 1/2 tbsp (190 g) honey
  • 0.5 oz (15 g) butter, melted
  • 1 lb (454 g) whole roasted hazelnuts

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Instructions

  1. To make the pie filling, mix all the ingredients (except hazelnuts) with a hand whisk. Cover the preparation with plastic film in contact and refrigerate for a few hours, preferably overnight.
  2. 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 plastic film and refrigerate for two hours.
  3. 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 1/5 inch (0.5 cm) thick. Line the pan with the dough and refrigerate for about 15 minutes. Trim the edges of the pie crust with a knife.
  4. 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 golden. Remove the pie from the oven and let it cool down, still in the pan. Gently remove the ready pie from the pan and sprinkle with powdered (icing) sugar.

Notes

  1. If you roast hazelnuts yourself, peel the nuts; although this step is optional in making the pie.
  2. 50 g of eggs, approximately equal to 1 whole large chicken egg (eggshell removed).
  3. 75 g of eggs, approximately equal to 1 1/2 whole large chicken eggs (eggshell removed).
  4. Combine all the pie filling ingredients (except hazelnuts) and make the pie dough one day in advance. Cover the filling with plastic wrap in contact, wrap the dough, and refrigerate till the next day.
  5. 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.
  6. 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.
  7. Sprinkle the top of the baked pie with powdered (icing) sugar if you desire.

Nutrition

Find it online: https://www.bakinglikeachef.com/hazelnut-pie/