Similar to a traditional pecan pie in texture, this pie’s toasty hazelnuts make it extra special. No embellishment is needed, but sweetened whipped cream or vanilla ice cream is always welcome.

Prep: 30 minutes   Bake: 45 minutes    Cool: 3 hours   Oven: 350°F

1 Recipe Flaky Pie Crust (Single)
3 eggs
1 cup dark-colored corn syrup
1/2 cup packed light brown sugar
1 tsp. vanilla
1/8 tsp. salt
1/4 cup unsalted butter, melted
1 1/2 cups hazelnuts (filberts), toasted* and coarsely chopped

1. Prepare Flaky Pie Crust and line a 9-inch pie plate; fold under edges.** Set aside.

2. In a medium bowl lightly beat the eggs just until blended. Add corn syrup, brown sugar, vanilla, and salt. Stir in melted butter and hazelnuts. Pour filling into prepared crust. Bake in a 350° oven for 45 to 50 minutes or until knife inserted in center comes out clean. Let cool completely on a wire rack before serving. Makes 8 servings.

*NOTE: To toast nuts, spread in a 15x10x1-inch baking pan. Roast in a 350° oven for 12 to 15 minutes or until browned. Rub with a clean kitchen towel to remove skins.

**NOTE: For decorative pastry rope edge shown on this pie on page 138, trim bottom crust even with edge of pie plate. Brush edge of pastry with a mixture of 1 egg white and 1 tablespoon water. Using two 1/2-inch wide strips of excess pastry, twist pastry strips together on edge of pie plate, pressing lower strip against edge of pie plate at each crossover.