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Best Honey Hazelnut Pie Recipe

Honey Hazelnut pie served on marble board.
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5 from 4 reviews

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.



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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  1. 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.
  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 a 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 mm 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 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.


  1. If you roast hazelnuts yourself, peel 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 a plastic film on 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 a 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.





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