Hazelnut Pecan Cognac Pie

Dec 16, 2015 2 Comments

Hazelnut Pecan Cognac Pie

Every household is comprised of individual preferences and the Glutton house is no exception. When it comes to nuts, my better half has a weakness for anything pecan while I typically lean towards anything with hazelnuts. In an attempt to find a happy medium of our preferences, while creating an original cognac recipe to conclude 2015, I settled on the following Hazelnut Pecan Cognac Pie recipe.

First off, the pie has a friendly “adult libation” flavor that works extraordinarily well with the pie’s general construction and the roasted hazelnuts and pecans. Second, using pecan halves and finely chopped hazelnuts creates a textural balance in the pie allowing each nut’s flavors to be individually expressed and enjoyed. Top with whipped cream and a touch of orange zest and the result is boozy pecan pie taken to the next level. A pie that even those individuals on the naughty list deserve to enjoy.

The Necessities:

  • Pre-made or homemade pie crust dough
  • 1 ½ cups pecan halves (roasted)
  • 1 cup finely chopped hazelnuts (roasted)
  • 3 large eggs
  • 1/2 cup dark corn syrup
  • 1/2 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 3 tbsp melted butter
  • 3 tbsp cognac
  • 2 tsp vanilla
  • 1 tsp salt

Optional

  • Whipped cream
  • Orange zest

Directions:

  • Preheat your oven to 350 degrees and allow the pie crust to come to room temperature.
  • In a large bowl, whisk the eggs then add corn syrup, sugars, melted butter, cognac, vanilla, and salt. Continue to whisk until thorough smooth.
  • Fold in the roasted pecans and hazelnuts, set aside.
  • Gently roll the pie crust over your pie baking pan, cutting off any excess around the edges.
  • Pour the hazelnut/pecan mixture into the pie shell.
  • Place in oven and bake for 45-60 minute or until middle of pie is slightly jiggly.
  • Remove from heat and let stand for 3-4 hours.
  • Slice and serve with whipped cream and a touch of orange zest.

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2 Responses to “Hazelnut Pecan Cognac Pie”

  1. Eva Taylor says:

    This pie sounds and looks amazing, a cross between pie and butter tart. The cognac must lend and incredible flavour. Nicely done!

  2. Eva Taylor says:

    I’m making this for the second time and WOW. Not only does it give the house a wonderful aroma (since we have all the windows closed since is so damn cold), it’s going to be an impressive birthday lunch dessert. Hope you guys are doing well. Eva

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