2/21/2017
Coffee Hazelnut Pie
(for crust)
6 oz. all purpose flour
1/4 cup powdered sugar
2 T nonfat dry milk
1/2 t kosher salt
3 T cold unsalted butter, cut into small pieces
2 1/2 T canola oil
1 1/2 T ice cold water
(for filling)
1/2 cup coffee liqueur (such as Kahlua)
1/3 cup light colored corn syrup
1/3 cup packed light brown sugar
1/4 cup granulated sugar
4 t instant coffee granules
1/4 cup half and half
2 T chocolate hazelnut spread (such as Nutella)
1 T unsalted butter
1 t vanilla extract
2 large eggs
1 large egg yolk
2/3 cup hazelnuts, lightly toasted, peeled, and roughly chopped
1/2 t flaked sea salt
>how to make<
(for crust)
*Pulse flour, powdered sugar, dry milk, and kosher salt in a food processor 3 to 4 times or until combined.
*Add 3 T butter; pulse until mixture resembles sand.
*Combine oil and ice cold water in a small bowl.
*With processor running, slowly pour oil mixture through food chute; process until dough is moistened and beginning to clump.
*Transfer dough to a 9" glass pie plate; press evenly into bottom and up sides of pie plate.
*Prick dough all over with a fork.
*Freeze 1 hour (or up to 2 months).
*Preheat oven to 350 degrees.
(for filling)
*Place coffee liqueur in a medium, heavy saucepan; bring to a boil over medium heat.
*Boil until reduced to about 1/4 cup, 12 to 15 minutes.
*Add corn syrup, brown sugar, granulated sugar, and coffee granules; cook, stirring often, until sugars dissolve, about 3 minutes.
*Remove from heat, stir in half and half, chocolate-hazelnut spread, 1 T butter, and vanilla.
*Cool mixture to room temperature, about 20 minutes.
*Lightly beat eggs and egg yolk in a small bowl; add to coffee mixture, and stir until combined.
*Spread hazelnuts in bottom of prepared piecrust; pour coffee mixture over nuts.
*Bake at 350 degrees until center is just set, about 40 minutes.
*Loosely cover pie with foil after 15 minutes to prevent overbrowning.
*Remove pie from oven; sprinkle evenly with flaked sea salt.
*Cool on a wire rack 30 minutes before serving.
-serves 12-
Note: I found this recipe in "Cooking Light".
(for crust)
6 oz. all purpose flour
1/4 cup powdered sugar
2 T nonfat dry milk
1/2 t kosher salt
3 T cold unsalted butter, cut into small pieces
2 1/2 T canola oil
1 1/2 T ice cold water
(for filling)
1/2 cup coffee liqueur (such as Kahlua)
1/3 cup light colored corn syrup
1/3 cup packed light brown sugar
1/4 cup granulated sugar
4 t instant coffee granules
1/4 cup half and half
2 T chocolate hazelnut spread (such as Nutella)
1 T unsalted butter
1 t vanilla extract
2 large eggs
1 large egg yolk
2/3 cup hazelnuts, lightly toasted, peeled, and roughly chopped
1/2 t flaked sea salt
>how to make<
(for crust)
*Pulse flour, powdered sugar, dry milk, and kosher salt in a food processor 3 to 4 times or until combined.
*Add 3 T butter; pulse until mixture resembles sand.
*Combine oil and ice cold water in a small bowl.
*With processor running, slowly pour oil mixture through food chute; process until dough is moistened and beginning to clump.
*Transfer dough to a 9" glass pie plate; press evenly into bottom and up sides of pie plate.
*Prick dough all over with a fork.
*Freeze 1 hour (or up to 2 months).
*Preheat oven to 350 degrees.
(for filling)
*Place coffee liqueur in a medium, heavy saucepan; bring to a boil over medium heat.
*Boil until reduced to about 1/4 cup, 12 to 15 minutes.
*Add corn syrup, brown sugar, granulated sugar, and coffee granules; cook, stirring often, until sugars dissolve, about 3 minutes.
*Remove from heat, stir in half and half, chocolate-hazelnut spread, 1 T butter, and vanilla.
*Cool mixture to room temperature, about 20 minutes.
*Lightly beat eggs and egg yolk in a small bowl; add to coffee mixture, and stir until combined.
*Spread hazelnuts in bottom of prepared piecrust; pour coffee mixture over nuts.
*Bake at 350 degrees until center is just set, about 40 minutes.
*Loosely cover pie with foil after 15 minutes to prevent overbrowning.
*Remove pie from oven; sprinkle evenly with flaked sea salt.
*Cool on a wire rack 30 minutes before serving.
-serves 12-
Note: I found this recipe in "Cooking Light".
Labels: coffee hazelnut pie recipe, hazelnut pie recipe, pie recipe
