Hazelnut, Pecan, and Bourbon Pie

Hazelnut, Pecan, and Bourbon Pie
Photo: Iain Bagwell

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.

Serves 8


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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


Prep: 1 Hours
Cool: 3 Hours

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

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.

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.

*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.

Make ahead: Up to 1 day at room temperature.

Created date

October 2014

Nutritional Information

Calories 793
Caloriesfromfat 60 %
Protein 11 g
Fat 53 g
Satfat 18 g
Carbohydrate 75 g
Fiber 4.6 g
Sodium 423 mg
Cholesterol 144 mg