Ingredients
Pie Crust
- 1 ¼ cups all-purpose flour (185 grams)
- ½ teaspoon salt
- ½ cup cold butter, cut into small chunks (113 grams)
- 3-4 tablespoons ice cold water
Pie Filling
- 3 large eggs at room temperature
- ¾ cup light corn syrup (250 grams)
- ⅔ cup light brown sugar (133 grams)
- 3 tablespoons bourbon
- 2 tablespoons melted butter
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups toasted chopped hazelnuts (275 grams)
- ¾ cup bittersweet chocolate chips (168 grams)
Instructions
- Preheat Oven and Prepare Pie Crust: Preheat your oven to 425 degrees F. In a large bowl, combine the flour and ½ teaspoon salt. Using a pastry cutter, cut the cold butter into the flour mixture until it resembles coarse sand and every butter piece is coated.
- Form Dough: Gradually add ice cold water, one tablespoon at a time, mixing gently until the dough just comes together. Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least one hour or overnight to firm up.
- Roll and Fit Crust: Lightly dust a clean counter with flour. Roll the chilled dough into a 14-inch circle. Carefully transfer it to a 10-inch pie dish, trim edges to leave a 1-inch overhang, fold this under, and crimp the edges decoratively. Chill the crust in the fridge for another 30 minutes to prevent shrinking during baking.
- Blind Bake Crust: Line the prepared pie crust with parchment paper and fill with baking weights or dried beans to prevent puffing. Bake at 425 degrees F for 15 minutes. Remove parchment and weights, then bake for an additional 10 minutes or until the crust center is light golden brown. Remove from oven and let cool completely.
- Reduce Oven Temperature & Make Filling: Lower the oven temperature to 350 degrees F. In a mixing bowl, whisk together the eggs, light corn syrup, brown sugar, bourbon, melted butter, molasses, vanilla extract, and ½ teaspoon salt until smooth.
- Add Nuts and Chocolate: Stir the toasted chopped hazelnuts and bittersweet chocolate chips into the filling mixture until evenly combined.
- Fill and Bake Pie: Pour the filling into the cooled pie crust, spreading it evenly. Bake at 350 degrees F for 50 minutes to 1 hour or until the filling is golden brown and the edges are set but the center still slightly jiggles.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely for at least 3 hours to let the filling set fully. Slice and serve as a rich dessert perfect for special occasions or indulgent treats.
Notes
- Chilling the dough before rolling prevents shrinkage during baking and helps achieve a flaky crust.
- Blind baking ensures the crust stays crisp when filled with a moist filling.
- Toast the hazelnuts before chopping to enhance their flavor and crunch.
- If desired, bourbon can be substituted with vanilla extract for a milder flavor.
- Store leftover pie covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes (plus 1 hour chilling time for dough)
- Cook Time: 1 hour 25 minutes (15 + 10 minutes blind bake, plus 50-60 minutes filling bake)
- Category: Dessert
- Method: Baking
- Cuisine: American
