November 10, 2016
Desserts, Nuts/Seeds, Hazelnut,
Entertaining, Fall/Autumn, Sunday Dinner, Thanksgiving, Food Processor, Freezer, Oven Bake, Stove Top, Vegetarian, Alcohol, Make it from scratch, Flour, Chocolate, Pies, Kosher Dairy more
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"Recipe source: Cooking Light (November 2016)
Make one day ahead and refrigerate but leave at room temperature for one hour before serving."
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).
Preheat oven to 350 degrees F.
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).
In a small bowl beat together the eggs and egg yolk and add to coffee mixture stirring until combined.
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.
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