Tara Teaspoon

menu icon
go to homepage
  • Recipes
  • Cookbooks
  • Newsletter
  • Shop
  • About
    • Bloglovin
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Cookbooks
    • Newsletter
    • Shop
    • About
    • Bloglovin
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • ×
    TaraTeaspoon » Recipes » Pies + Tarts

    Maple Caramel Pie with Hazelnuts

    Published: Sep 29, 2021 · Updated: Aug 14, 2022 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe
    Maple Caramel Pie
    Maple Caramel Pie
    Maple Caramel Pie

    Like a pecan pie filling, this impressive caramel pie is loaded with hazelnuts. I use some maple syrup as a corn syrup substitute too!


    Maple Caramel Pie with Hazelnuts on turquoise linen
    Jump to:
    • Ingredients in Hazelnut Caramel Pie
    • How to Make a Hazelnut Caramel Pie
    • Tools Needed for This Recipe
    • More Easy Pie Recipes:
    • 📖 Recipe
    • 💬 Comments

    Caramel nut pies are one of my favorite desserts. The buttery crust with the rich nuts and gooey, soft filling can't be beat.

    I really can't decide which of my nut pies are my favorite. My pecan pie with coconut and ginger is a top contender!

    I make a mean peanut pie though, with a dollop of smooth peanut butter in the filling, it melts in your mouth!

    Then we get to this maple caramel pie with hazelnuts and my heart goes pitter patter!

    Ingredients in Hazelnut Caramel Pie

    I made my favorite pie crust recipe as the base of this caramel hazelnut pie.

    For the filling, I used a mixture of pure maple syrup, light brown sugar, and corn syrup. All add sweetness and flavor.

    A little salt and a splash of bourbon tone down the sweetness of the pie. Eggs help bind the filing together, and vanilla adds even more flavor.

    Note that you'll need to use husked hazelnuts in this caramel pie recipe (more on that in a bit!).

    Baking with Maple Syrup

    Maple syrup is a great natural swap for corn syrup in pecan or hazelnut pie. However, it doesn't create the exact same texture, so I swapped only half the corn syrup for maple in this recipe.

    I get the best of both worlds — the flavor of maple and caramel texture of corn syrup.

    Maple syrup is a sugar in liquid form, just like corn syrup, but less processed. It's a natural sugar derived from sap from specific maple trees. It's boiled and reduced until it forms a syrup and is filtered and graded.

    Tip: You likely use Grade A maple syrup on your pancakes. It's sweet and has a nice flavor. I use Grade B maple syrup for my maple caramel pie because it is darker and extra flavorful.

    How to Make a Hazelnut Caramel Pie

    This is such an easy caramel nut pie to make! I've given step-by-step instructions in the recipe card below, but here's an overview of the recipe:

    1. Line a 9-inch pie plate with pie dough, decorate edge and place in freezer until ready to fill.
    2. Heat oven to 350°F with rack in the lower third.
    3. Bring maple syrup, brown sugar, corn syrup and salt to a boil in saucepan over medium heat.
    4. Add bourbon (if using) and butter and stir until butter melts.
    5. Spread hazelnuts in prepared crust in pie plate.
    6. Beat together eggs and vanilla, whisk in cooled maple mixture and pour over hazelnuts.
    7. Bake pie until filling is set and slightly puffed, about 1 hour; cover crust with foil for the last 20 minutes to prevent over-browning. Cool completely.
    slice of maple caramel pie with hazelnuts

    Removing the Skin From Hazelnuts

    I used blanched or skinned hazelnuts. If you can find them at the store, it will save you a step. Otherwise, before making this maple caramel pie recipe, you'll need to de-skin the hazelnuts. It makes them pretty, and less bitter so you can cook and bake with them.

    • The first step for making this impressive pie is to procure skinned, or husked hazelnuts.
    • The skin on hazelnuts is dark and paper-like. It isn't bad to eat, not at all! However when you are baking with hazelnuts, and especially making a gorgeous pie like this, you want the nuts to shine.
    • The skin takes a little effort to remove. My method is to toast the nuts, then while they are hot, wrap them in an old (but clean) kitchen towel and rub. Rub, rub, rub.
    • The skin will almost completely come off of every nut. If there are hazelnuts with some of the skin still on, don't worry, they can still be used.

    Can This Recipe Be Made in Advance?

    Yes, you can make the caramel hazelnut pie up to 24 hours before you plan on serving it. Leftovers will last up to three days, but the pie is best eaten within the first day.

    Tools Needed for This Recipe

    In general, this is a very easy caramel pie with hazelnuts, but there are a few kitchen tools I recommend investing in if you haven't done so already.

    • I use flour sack towels in the kitchen to husk the nuts. They are easy to clean!
    • This is a great 9-inch pie plate. 
    • Gold luster dust is perfect to make metallic garnishes.

    More Easy Pie Recipes:

    • Coconut Ginger Pecan Pie
    • Salted Caramel Apple Pie
    • Apple Streusel Pie
    • Coconut Mango Pie
    • Pumpkin Cream Pie

    📖 Recipe

    Hazelnut Pie recipe card image

    Maple Caramel Pie with Hazelnuts

    Tara Teaspoon
    Like a pecan pie filling, this impressive caramel pie is loaded with hazelnuts. I use some maple syrup as a corn syrup substitute too!
    3.67 from 3 votes
    Print Recipe Pin Recipe
    Work Time 30 minutes mins
    Cook Time 1 hour hr
    Cooling Time 3 hours hrs
    Total Time 4 hours hrs 30 minutes mins
    Course Dessert, Pie
    Servings 8 to 10 servings

    Ingredients
      

    • 1 single crust of Perfect Piecrust
    • ¾ cup pure maple syrup (Grade B)
    • ½ cup light brown sugar (packed)
    • ½ cup light corn syrup
    • ½ teaspoon salt
    • 2 tablespoon bourbon ((optional))
    • ¼ cup (½ stick) unsalted butter (cut into pieces)
    • 1¾ cups hazelnuts (husked, coarsely chopped)
    • 3 eggs
    • 1 teaspoon vanilla extract
    • Gold metallic color dust ((optional))

    Instructions
     

    • Line a 9-inch pie plate with pie dough, decorate edge and place in freezer until ready to fill.
    • Heat oven to 350°F with rack in the lower third.
    • Bring maple syrup, brown sugar, corn syrup and salt to a boil in saucepan over medium heat, stirring until sugar dissolves. Continue boiling 1 min, reducing heat as needed to prevent mixture from boiling over.
    • Remove pan from heat. Add bourbon and butter and stir until butter melts. Let cool to lukewarm
    • Spread hazelnuts in prepared crust in pie plate. Beat together eggs and vanilla, whisk in cooled maple mixture and pour over hazelnuts.
    • Bake pie until filling is set and slightly puffed, about 1 hr; cover crust with foil for the last 20 min to prevent over-browning. Cool completely (about 3 hours)
    • Toss some extra hazelnuts with a little metallic dust for garnish.

    Notes

    Use vanilla extract in place of the bourbon if you are not using alcohol.
    You can also use edible gold spray paint to spray extra hazelnuts for garnish. It makes a pretty metallic decoration!
    Storage: Store pie at room temperature, covered, for up to one day. 

    Nutrition

    Calories: 541kcalCarbohydrates: 65gProtein: 7gFat: 29gSaturated Fat: 7gCholesterol: 77mgSodium: 276mgPotassium: 308mgFiber: 3gSugar: 49gVitamin A: 266IUVitamin C: 2mgCalcium: 92mgIron: 2mg
    Get exclusive recipes sent to your inbox!Sign up for Tara's newsletter for more.

    Recipes for Pies and Tarts

    • Four discs of plastic wrapped pie crust.
      Perfect Pie Crust
    • Close up of slice of caramel pecan pie with whipped cream.
      Caramel Pecan Pie
    • square feature image of raspberry tart close up.
      Raspberry Tart (with Pastry Cream)
    • Delicious lemon no-bake icebox pies you can make at home are a perfect summer dessert for a crowd
      No-Bake Lemon Icebox Pie Recipe
    • Overhead image of Pumpkin Cream Pie on light blue linen surface
      Pumpkin Cream Pie
    • serving of apple crisp on white plate
      Favorite Apple Crisp Recipe With Oats
    • PeachTartlet Feature Image
      Easy Peach Tarts
    • Key Lime Bars are a great summer dessert for a crowd
      Coconut Key Lime Bars
    Tara in kitchen making salad

    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Recipe by Tara Teaspoon. Photographs Kate Mathis. Prop Styling Megan Hedgpeth. Food Styling Sara Neumeier. LHJ 11/09

    Comments

      3.67 from 3 votes (2 ratings without comment)

      Review Or Ask A Question! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating





      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Mia says

      January 05, 2021 at 9:10 pm

      I have never really cared for hazelnuts until this pie. Oh my goodness! Divine!

      Reply
      • Tara says

        January 09, 2021 at 8:11 pm

        Same! It's incredible isn't it!?

        Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

    Popular

    • square feature image of turkey pot pie with biscuits on top in a cast iron skillet.
      Turkey Pot Pie with Biscuits
    • featured image of the perfect slice of lemon lush icebox dessert.
      Lemon Lush
    • feature square of swiss meringue buttercream from Live Life Deliciously cookbook.
      Swiss Meringue Buttercream Recipe
    • Three stacked Easter blondies on a small white plate.
      Mini Egg Cookie Bars

    Cookbooks

    Tara Teaspoon Cookbooks

    Footer

    Subscribe for emails and exclusive updates!

    Sign me up!
    Tara Teaspoon horizontal logo

    ↑back to top

    Explore

    • Recipe Index
    • Cookbooks
    • New Posts
    • Newsletter Subscribe

    About

    • About
    • Contact
    • Privacy Policy
    • Refund Policy
    • Disclaimer & Terms

    Copyright © 2025 Tara Teaspoon, Inc • Powered by Feast+

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.