Maple Caramel Pie with Hazelnuts

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

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• Ingredients in Hazelnut Caramel Pie
• How to Make a Hazelnut Caramel Pie
• Tools Needed for This Recipe
• More Easy Pie Recipes:
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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.

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

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