Print Options:

Hazelnut, Pecan, and Bourbon Pie

Prep Time
1 hr

Cool Time
3 hrs

Total Time
4 hrs

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.

Pies: Hazelnut, Pecan, and Bourbon Pie (1114)

Iain Bagwell
  Cornmeal Pastry
 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
Step 1

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

Step 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.

Step 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.

Step 4

*Oregon hazelnuts are generally far superior to imports. If your market doesn't carry them, order from To roast raw hazelnuts and pecans, bake in separate shallow pans at 350° until golden beneath skins, 8 to 15 minutes.

Step 5

Make ahead: Up to 1 day at room temperature.

Nutrition Facts

Amount Per Serving
Calories 793Calories from Fat 60
% Daily Value *
Total Fat 53g82%

Saturated Fat 18g90%
Cholesterol 144mg48%
Sodium 423mg18%
Total Carbohydrate 75g25%

Dietary Fiber 4.6g19%
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.