Reprinted from BETTY CROCKER,THE BIG BOOK OF PIES & TARTS Copyright 2013 by General Mills, Minneapolis, Minnesota. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
|1 cup all-purpose flour||2 tablespoons butter, melted|
|1/2 cup cold butter||2 teaspoons vanilla|
|1/4 cup finely chopped hazelnuts (filberts)||4 eggs|
|1/2 teaspoon ground cinnamon||1/8 teaspoon salt|
|1 cup granulated sugar||1/4 cup hazelnut spread with cocoa (from 13-oz jar)|
|1 cup light corn syrup|
Heat oven to 350°F. In medium bowl, place flour. Cut in ½ cup butter, using pastry blender or fork, until crumbly. Stir in hazelnuts and cinnamon. Gather dough into a ball. Press dough against bottom and side of 9-inch glass pie plate.
In large bowl, beat granulated sugar, corn syrup, 2 tablespoons butter, the vanilla, eggs and salt with electric mixer on medium speed about 1 minute or until well blended. Spoon hazelnut spread over bottom of crust, carefully spreading to cover. Pour filling over hazelnut spread. Place pie plate on cookie sheet in case of spillover.
Bake 60 to 65 minutes or until top is golden brown and filling is almost set (filling will jiggle slightly in center). Cover crust edge with pie shield ring or strips of foil if necessary to prevent excessive browning. Cool on cooling rack 30 minutes. Refrigerate at least 2 hours or overnight before serving.
Top each slice of pie with whipped cream.
Sweet Success Tip:
For the best results, refrigerate this amazingly delicious, decadent pie overnight so the filling sets up before cutting.
Sweetened Whipped Cream:
¾ cup whipping cream
2 tablespoons powdered sugar or granulated sugar
In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until soft peaks form. To make 1 cup whipped cream, use ½ cup whipping cream and 4 teaspoons sugar.
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