Shake up your Thanksgiving buffet with this incredible offering. Taking inspiration from the best part of classic pecan pie (the sweet goo!), this nutty treat serves several tasty upgrades while still cutting sugar by more than a third. Toasted hazelnuts contribute supreme crunch and a sweetness unsurpassed by any other nut, while instant coffee and coffee liqueur deepen the flavor with delightfully bitter nuances. And that dollop of chocolate-hazelnut spread? That's simply a touch of sweet genius, as is the sprinkling of flaky salt on top. Make the pie up to a day ahead, and refrigerate; be sure to let it sit at room temperature for about an hour before serving to wake up all the flavors.
3 tablespoons cold unsalted butter, cut into small pieces
2 1/2 tablespoons canola oil
1 1/2 tablespoons ice-cold water
1/2 cup coffee liqueur (such as Kahlúa)
1/3 cup light-colored corn syrup
1/3 cup packed light brown sugar
1/4 cup granulated sugar
4 teaspoons instant coffee granules
1/4 cup half-and-half
2 tablespoons chocolate-hazelnut spread (such as Nutella)
1 tablespoon unsalted butter
1 teaspoon vanilla extract
2 large eggs
1 large egg yolk
2/3 cup hazelnuts, lightly toasted, peeled, and roughly chopped
1/2 teaspoon flaked sea salt
Est. added sugars 24g
How to Make It
Prepare the crust: Pulse flour, powdered sugar, dry milk, and kosher salt in a food processor 3 to 4 times or until combined. Add 3 tablespoons 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-inch 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°F.
Prepare the 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 tablespoon 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°F 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.
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