Like a pecan pie filling, this impressive pie is loaded with nuts and sweet caramel. I use some maple syrup as a corn syrup substitute too!
Caramel nut pies are one of my favorite desserts. The buttery crust with the rich nuts and gooey, soft filling can't be beat.
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I really can't decide 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 pat!
I'm going to tell you everything you need to know about taking the skin off hazelnuts. It makes them pretty, and less bitter so you can cook 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 is 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.
Use maple syrup as a substitute for corn syrup
Many people are on the lookout for corn syrup substitute. Maple syrup is a great natural swap for corn syrup in pecan or hazelnut pie.
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. Maple syrup is a natural sugar derived from sap from specific maple trees. It is boiled and reduced until it forms a syrup and is filtered and graded.
You may like 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 quite flavorful.
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I mentioned my favorite Coconut Ginger Pecan Pie, and Gooey Peanut Pie because they are in the same, delicious nut pie family.
For any homemade pie I think the crust is so important! In my recipe I give you pie crust tips to have success every time.
Kitchen Tools for this maple caramel pie:
- 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.
How to make a hazelnut pie
- 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.
- Add bourbon and butter and stir until butter melts.
- 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.
Like a pecan pie filling, this maple hazelnut pie is loaded with nuts and sweet caramel.
- 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 tsp salt
- 2 tbsp bourbon (optional)
- ¼ cup (½ stick) unsalted butter cut into pieces
- 1¾ cups hazelnuts husked, coarsely chopped
- 3 eggs
- 1 tsp vanilla extract
- Gold metallic color dust
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.
Toss some extra hazelnuts with a little metallic dust for garnish. Store pie, covered, for up to a day
You can also use edible gold spray paint to spray extra hazelnuts for garnish. It makes a pretty metallic decoration!
Recipe by Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes and food styling for magazines, books, television and advertising. Find out more about me!
Recipe by Tara Teaspoon.
Originally published LHJ 11/09. Photographs Kate Mathis. Prop Styling Megan Hedgpeth. Food Styling Sara Neumeier