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Hazelnut, Pecan, and Bourbon Pie





Prep Time
1 hr



Cool Time
3 hrs



Total Time
4 hrs

For depth of flavor, Kir Jensen roasts the pecans and hazelnuts before adding them to the filling. She likes to roll her cornmeal pastry extra thick, so it’s more substantial.

Pies: Hazelnut, Pecan, and Bourbon Pie (1114)




Iain Bagwell
  Cornmeal Pastry
 3 large eggs
 1/2 cup granulated sugar
 1/2 cup packed dark brown sugar
 1/2 cup dark corn syrup
 3 tablespoons bourbon
 3 tablespoons melted unsalted butter
 2 teaspoons vanilla extract
 1 teaspoon fine sea salt
 1 1/2 cups roasted Oregon hazelnuts*, loose skins rubbed off
 1 cup pecan halves, roasted*
 1/4 to 1/2 tsp. flaked sea salt, such as Jacobsen or Maldon
Step 1
1

Make pastry as directed in a regular 9-in. pie pan. Let cool.

Step 2
2

Preheat oven to 350°. Whisk eggs in a large bowl to blend. Add sugars, corn syrup, bourbon, butter, vanilla, and fine salt and whisk until smooth. Roughly chop half the hazelnuts, then stir all of them and the pecans into egg mixture. Pour into pie shell.

Step 3
3

Bake until filling is well browned but still a little jiggly when shaken, 45 to 50 minutes. Let cool on a rack at least 3 hours. Sprinkle with flaked salt.

Step 4
4

*Oregon hazelnuts are generally far superior to imports. If your market doesn't carry them, order from freddyguys.com. To roast raw hazelnuts and pecans, bake in separate shallow pans at 350° until golden beneath skins, 8 to 15 minutes.

Step 5
5

Make ahead: Up to 1 day at room temperature.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories793
% Daily Value *
Total Fat 53g68%

Saturated Fat 18g90%
Cholesterol 144mg48%
Sodium 423mg19%
Total Carbohydrate 75g28%

Dietary Fiber 4.6g17%
Protein 11g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.