6 T butter,Unsalted
2 c hazelnuts,shelled
3/4 c light corn syrup
1/4 c honey
1 c sugar
3 lg eggs
1 t vanilla
1/8 t salt
1 9 pie shell,unbaked
2 c whipped cream,garnish
Preheat oven to 350oF.
Over low to medium heat, melt butter in a heavy saucepan. Watch closely,
but do not stir. Cook until golden brown, about 20 minutes. Do not
allow butter to burn. Remove from heat and set aside.
While butter is browning, toast and skin hazelnuts: Place hazelnuts in
single layer on half sheet pan. Bake 10 to 12 minutes, shaking pan
occasionally. Remove pan from oven. Allow nuts to cool slightly. Place
in a clean towel and rub together to remove some of the skins. It is
not necessary to remove all of the skins. Cool completely. Coarsely
chop half of the hazelnuts. Leave remainder whole. Raise oven
temperature to 425oF.
In food processor, blend corn syrup, honey, sugar, eggs, vanilla, and
salt until smooth. Add browned butter; blend again. Add whole and
chopped hazelnuts and process with just a few quick on-off pulses.
Pour mixture into pie shell. Bake at 425oF for 5 minutes; lower heat to
350oF; bake another 45 to 50 minutes. NOTE: center of pie will still
seem a bit liquid when removed from oven; itsets up further as it cools.
Let cool completely. Serve each slice with a generous puff of whipped
cream.
Makes 1 - 9" pie, 6-8 servings
