Coffee Hazelnut Pie

Prep Time
Cook Time
Ready In

"Recipe source: Cooking Light (November 2016) Make one day ahead and refrigerate but leave at room temperature for one hour before serving."

Original recipe yields 12 servings


  • 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 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 & Variations

No special items needed.