Hazelnut Pie Recipe

Move over pecans, there’s a new nut ready to steal the pie show. Portland Oregon Red Star Tavern Pastry Chef Stacey Needham created a twist on the classic pecan pie by using hazelnuts. The result is a pie that has a nuttier crunch and gives more balance to the sweetness of the filling.

Hazelnut Pie Recipe

hazelnut pie recipe

image: sugar0607

Recipe by Red Star Tavern Pastry Chef Stacey Needham
Makes 1 pie


Pie Crust:
1 pound soft butter
8oz sugar
4oz eggs
1 1/2 teaspoon vanilla extract
1 1/2 pounds all purpose flour

Hazelnut Filling:
4oz soft butter
14oz sugar
1/2 teaspoon salt
14oz eggs
16oz corn syrup
8oz praline paste
1 tablespoon vanilla extract
14oz whole, toasted hazelnuts


Pie Crust:

Cream butter and sugar together. Add eggs and vanilla slowly. Add in flour and mix until dough comes together. Wrap in plastic and refrigerate. Sprinkle flour on work surface. Roll out to desired size. Blind bake at 325 degrees until light golden brown.


Cream butter, sugar and salt. Slowly add in eggs. Add in corn syrup and praline paste. Add in vanilla extract. Pour into pie crust over hazelnuts. Bake 20-25 minutes or until light golden brown. Let cool completely.