Similar to a traditional pecan pie in texture, this pie's toasty hazelnuts make it extra special. I previously warned you that my favorite nut is the hazelnut. I have quite a collection of recipes that use the nut. Toasted with a little pepper they are great on a salad. They are a nut with multi-uses, not just desserts. This recipe will be one of my Thanksgiving dinner desserts.
Ingredients:
1 single pastry crust
3 eggs
1 cup dark colored corn syrup
1/2 cup packed light brown sugar
1 teaspoon vanilla
1/4 cup unsalted butter, melted
1 1/2 cups hazelnuts, toasted and coarsely chopped
Directions:
Preheat oven to 350*F
In a medium bowl lightly beat the eggs just until blended.
add corn syrup, brown sugar, vanilla, and salt.
Stir in melted butter and hazelnuts. Pour filling into prepared crust.
Bake in a 350 oven for 45 to 50 minutes or until a knife inserted in the center comes out clean. Let cool completely on a wire rack before serving. Makes 8 servings
Note: To toast nuts, spread in a 15 x 10 x 1 baking pan. Roast in a 350 oven for 12 to 15 minutes or until browned. Rub with a clean kitchen towel to remove skins.
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