Not as rich as pecans, hazelnuts make for a delicious new spin on a southern classic. Use Grade B maple syrup for intense maple flavor.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Bring maple syrup, brown sugar, corn syrup, and salt to boil in medium saucepan over medium heat, stirring until sugar dissolves. Continue boiling 1 minute, reducing heat as needed to prevent mixture from boiling over. Remove pan from heat. Add bourbon, then butter; whisk until butter melts. Let cool to lukewarm, whisking occasionally, about 20 minutes.
- Preheat oven to 350°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Unroll pie crust. Line dish with crust. Crimp edges decoratively. Brush crust with enough egg white to coat. Scatter hazelnuts over.
- Whisk eggs and vanilla extract in medium bowl until blended. Whisk cooled maple-sugar mixture into egg mixture. Pour mixture over hazelnuts in crust.
- Bake pie until filling is set and slightly puffed, about 50 minutes. Cool completely on rack. DO AHEAD Can be made 1 day ahead. Cover and keep at room temperature. Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [email protected]. To see more recipes like this one, check out our Fall Desserts Slideshow.
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