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Ingredients
- 6 Tbsp. unsalted butter
- 2 c. hazelnuts shelled
- 3/4 c. light corn syrup
- 1/4 c. honey
- 1 c. sugar
- 3 lrg Large eggs
- 1 tsp vanilla
- 1/8 tsp salt
- 1 x 9 inch pie shell unbaked
- 2 c. whipped cream garnish
Directions
- Preheat oven to 350F.
- Over low to medium heat, heat butter in a heavy saucepan. Watch closely, but don't stir. Cook till golden, about 20 min. Don't allow butter to burn. Remove from heat and set aside.
- While butter is browning, toast and skin hazelnuts: Place hazelnuts in single layer on half sheet pan. Bake 10 to 12 min, shaking pan occasionally. Remove pan from oven. Allow nuts to cold slightly. Place in a clean towel and rub together to remove some of the skins. It is not necessary to remove all of the skins. Cold completely. Coarsely chop half of the hazelnuts. Leave remainder whole. Raise oven temperature to 425F.
- In food processor, blend corn syrup, honey, sugar, Large eggs, vanilla, and salt till smooth. Add in browned butter; blend again. Add in whole and minced hazelnuts and process with just a few quick on-off pulses.
- Pour mix into pie shell. Bake at 425F for 5 min; lower heat to 350F; bake another 45 to 50 min.
- NOTE: center of pie will still seem a bit liquid when removed from oven; itsets up further as it cools. Let cold completely. Serve each slice with a generous puff of whipped cream.
- Makes 1 - 9" pie, 6-8 servings
- Winner of Hazelnut Association Recipe Contest.
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