Coffee Hazelnut Pie
Recipe: #25198
November 10, 2016
Categories: Desserts, Hazelnut, Sunday Dinner, Thanksgiving, Oven Bake, Vegetarian, Alcohol, Flour, Chocolate, Pies, Kosher Dairy, more
"Recipe source: Cooking Light (November 2016) Make one day ahead and refrigerate but leave at room temperature for one hour before serving."
Ingredients
Nutritional
- Serving Size: 1 (68.1 g)
- Calories 224.1
- Total Fat - 12.6 g
- Saturated Fat - 4 g
- Cholesterol - 62.4 mg
- Sodium - 263.1 mg
- Total Carbohydrate - 22.3 g
- Dietary Fiber - 0.8 g
- Sugars - 19.7 g
- Protein - 2.9 g
- Calcium - 25.8 mg
- Iron - 0.6 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
To prepare the pie crust; in a food processor pulse the dry ingredients (flour - salt) 3 or 4 times or until combined. Add the butter ; pulse until mixture resembles sand. In a small cup or bowl combine oil and ice water. With processor running pour int the oil mixture through the food chute; process until mixture is moistened and begins to clump. Transfer dough to a 9 inch glass pie plate and press evenly into the bottom and up side of the pie plate. Prick dough all over with a fork. Freeze for 1 hour (or up to two months).
Step 2
Preheat oven to 350 degrees F.
Step 3
Prepare filling by placing the coffee liqueur in a saucepan over medium heat and bring to a boil and boil until it is reduce to 1/4 cup (15 minutes); stir in corn syrup and next two ingredients (-instant coffee); cook stirring often until sugars dissolve (under 5 minutes). Remove from heat and stir in half-and-half, Nutella, 1 tablespoon butter and vanilla. Cool to room temperature (under 30 minutes).
Step 4
In a small bowl beat together the eggs and egg yolk and add to coffee mixture stirring until combined.
Step 5
Spread hazelnuts in bottom of the prepared pie crust and pour coffee mixture over the nuts. Bake at 350 until center is set (40-50 minutes). Cover with foil after 15 minutes to prevent over browning. Remove pie from oven; sprinkle with the sea salt and let cool on a wire rack for at least 30 minutes before serving.
Tips
No special items needed.