Hazelnut Pecan Pie Recipes

HAZELNUT, PECAN, AND BOURBON PIE

Steps:

• Make pastry as directed in a regular 9-in. pie pan. Let cool.
• Preheat oven to 350°. Whisk eggs in a large bowl to blend. Add sugars, corn syrup, bourbon, butter, vanilla, and fine salt and whisk until smooth. Roughly chop half the hazelnuts, then stir all of them and the pecans into egg mixture. Pour into pie shell.
• Bake until filling is well browned but still a little jiggly when shaken, 45 to 50 minutes. Let cool on a rack at least 3 hours. Sprinkle with flaked salt.
• *Oregon hazelnuts are generally far superior to imports. If your market doesn't carry them, order from freddyguys.com. To roast raw hazelnuts and pecans, bake in separate shallow pans at 350° until golden beneath skins, 8 to 15 minutes.
• Make ahead: Up to 1 day at room temperature.

DEB'S HAZELNUT CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350.
• Prepare Pie crust in pan, set aside.
• In a large mixing bowl, combine eggs, corn syrup, brown sugar, flour and vanilla; beat well.
• Add melted butter, pecans, hazelnuts and chocolate chips to the egg mixture, stir until ingredients are combined.
• Pour mixture into pie crust. Bake until center of the pie is puffed and golden brown, about 30-35 minutes.
• Cool. If desired, serve with a little whipped creme or vanilla ice cream.

HAZELNUT PECAN PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, whisk the eggs, sugar, syrups, flour, butter and vanilla. Stir in the pecans, hazelnuts and chocolate chips. Transfer to crust., Bake for 50-55 minutes or until set. Cool on a wire rack. Serve with whipped cream if desired. Refrigerate leftovers.

HAZELNUT PIE

Steps:

• In a large bowl,mix everything except the hazelnuts (and the pie shell of course) until smooth.
• Add hazelnuts and mix until well incorporated.
• Pour into pie shell.
• Bake in a 350 degree oven for 45 minutes.
• Remove from oven and allow to stand of at least 20 minutes before cutting.
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

HAZELNUT PUMPKIN PIE

Steps:

• Heat oven to 350 degrees F.
• To make crust, mix graham crackers, sugar, 1 tablespoon of hazelnut creamer and butter until combined. Press into a 9 to 10-inch springform pan or cake pan making sure to press mixture up the sides and bottom as well, set aside.
• For filling, in a large bowl mix in order cream cheese, brown sugar, eggs 1 by 1 and pumpkin puree. In a small cup stir remaining 2 tablespoons of hazelnut creamer, allspice and salt into heavy cream. Pour heavy cream mixture into pumpkin mixture and blend until combined. Pour into crust and bake for 35 minutes or until the center sets. Allow to cool to room temperature before serving.

CREAMY HAZELNUT PIE

Steps:

• In a large bowl, beat cream cheese, confectioners' sugar and 1 cup Nutella until smooth. Fold in whipped topping. Spread evenly into crust., Warm remaining Nutella in microwave for 15-20 seconds; drizzle over pie. Refrigerate at least 4 hours or overnight.

PECAN AND HAZELNUT ROLL

Steps:

• Preheat the oven to 350 degrees. Grease a jelly-roll pan and line it with wax paper.
• In a nut grinder or a food processor, grind separately the hazelnuts and the pecans, pulsing six to eight times. (Do not overprocess, as the mixture can become buttery.) You should have about one and one-quarter cups of pecan flour and one cup of hazelnut flour.
• Beat the egg yolks with the brown sugar until light-colored and thick. Fold in the nut flours, baking powder and salt. Add the vanilla.
• Whip the egg whites until stiff and fold them into the nut mixture. Spoon into the prepared pan.
• Bake for about 20 minutes or until lightly browned. Set aside to cool.
• In a mixing bowl, beat the cream with a whisk or an electric beater until thick. Add the cocoa and continue beating until the mixture forms stiff peaks. Fold in the superfine sugar and Grand Marnier.
• Place a damp towel over the cake, covering the whole surface. Carefully invert the cake onto the towel and remove the pan and the wax paper.
• Spread the chocolate-Grand Marnier filling evenly over the surface. Very carefully and gently, roll the cake up like a jelly roll, starting at the long side. Use the towel to help in the rolling, and roll directly onto a serving platter. Decorate with the confectioners' sugar and shaved chocolate. Refrigerate until ready to serve.

HAZELNUT BLUE PECAN SALAD

Steps:

• Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold in cayenne pepper and salt. Add the pecans and stir until coated. Spread the mixture evenly on the parchment-lined baking sheet.
• Bake 10 minutes, then turn the pecan pieces. Bake another 10 minutes until toasted. Remove from oven and let cool about 15 minutes.
• Mound two cups of salad greens on each plate. Sprinkle each serving with 1/4 cup Gorgonzola cheese, then drizzle with a teaspoon of hazelnut oil. Top each salad with a cup of toasted pecans.

BLACK-BOTTOM HAZELNUT PIE

Steps:

• For the Crust
• Pulse granulated sugar, salt, and 1 1/4 cups flour in a food processor to combine. Add butter and pulse until coarse, pea-size crumbs form, about 10 seconds. With the motor running, add 2 Tbsp. ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it's very crumbly, pulse in more ice water 1 Tbsp. at a time (2 Tbsp. maximum). Do not overprocess.
• Turn out dough onto a lightly floured surface and push together into a ball. Knead a few times to combine, then flatten into a disk with smooth edges (no cracks). Cover tightly and chill at least 1 hour.
• Roll out dough to a 13" round on a lightly floured surface. Roll dough loosely around rolling pin and transfer to a standard 9"-diameter pie dish. Lightly press dough into pan, leaving a 1" overhang; trim excess. Fold overhang under and crimp as desired. Chill until cold, about 30 minutes.
• Do Ahead: Dough can be made and shaped into disk 3 days ahead. Keep chilled, or freeze up to 3 months. Thaw before rolling.
• For the Filling and Assembly
• Place racks in bottom third and center of oven; preheat to 375°F. Place a rimmed baking sheet on bottom rack to preheat.
• Spread hazelnuts on another rimmed baking sheet and bake on center rack until light golden brown, about 10 minutes. Reserve 1 cup whole hazelnuts to decorate pie; finely chop remaining hazelnuts.
• Melt chocolate in a small heatproof bowl set over a small saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted and smooth. (You can also do this in a microwave.) Remove from heat and let cool slightly. Spread chocolate in bottom of pie shell with the back of a spoon and chill until set, about 15 minutes.
• Melt butter in a small skillet over medium heat or in a microwave in a microwave-safe bowl. Pour butter into a large bowl. Whisk in brown sugar, espresso powder, vanilla, 1 cup corn syrup, and 3/4 tsp. salt until well incorporated. Whisk in eggs, then fold in chopped hazelnuts.
• Pour filling into pie crust (do not overfill). Toss whole hazelnuts with remaining 2 Tbsp. corn syrup and 1/4 tsp. salt in a small bowl and arrange on top of pie. Place pie dish on preheated baking sheet on bottom rack and bake 20 minutes. Rotate baking sheet, move to center rack, and continue to bake, covering edges with foil or a pie shield if crust starts to brown too much, until crust is golden brown and filling is almost set with a slight jiggle in center of pie, 20-25 minutes more. Transfer pie to a wire rack and let cool before slicing, about 3 hours.
• Do Ahead: Filling (before decorating) can be made 1 day ahead. Bring to room temperature before baking. Pie can be made 2 days ahead. Cover loosely with foil and store at room temperature.

PEAR AND HAZELNUT CRUMB PIE

Steps:

• For filling:
• Stir first 6 ingredients in large bowl. Add pears and toss to coat.
• For topping
• Whisk flour, sugar and cinnamon in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in nuts.
• Preheat oven to 375°F. Spoon pear filling into pie crust. Sprinkle topping evenly over filling. Bake pie 15 minutes. Reduce oven temperature to 350°F. Continue baking pie until pears are tender and filling is bubbling thickly, covering edges with foil if crust is browning too quickly, about 1 hour 5 minutes longer. Cool pie on rack at least 2 hours. Serve slightly warm or at room temperature.

PEAR-HAZELNUT TART

Steps:

• Grease an 8-inch tart pan.
• Combine 1 1/2 cups plus 2 tablespoons flour, butter, egg, sugar, water, and salt in a large bowl. Quickly knead into a smooth dough. Place in a container with a lid and refrigerate for 30 to 60 minutes. The pastry needs to be firm enough to be rolled out.
• Roll out chilled pastry on a floured work surface and fit into the prepared tart pan. Shape an edge and prick the pastry several times with a fork. Chill in the refrigerator for 30 minutes.
• Preheat the oven to 350 degrees F (180 degrees C).
• Cover the pastry with parchment paper and fill with dry beans or pastry weights. Bake in the preheated oven for 20 minutes. Remove from the oven and let cool completely, about 30 minutes. Leave the oven on.
• Meanwhile, roast hazelnuts in a dry skillet over low heat until fragrant, about 2 minutes. Remove from heat, allow to cool, and chop coarsely.
• Beat butter, sugar, and vanilla sugar in a bowl with an electric mixer until creamy. Add cream and beat until well combined. Mix in egg and beat until batter is smooth. Spread onto the pastry. Arrange pear slices in an overlapping pattern on top of the cream and scatter hazelnuts on top.
• Bake in the preheated oven until topping has set and is lightly browned, 20 to 25 minutes.