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Hazelnut Pecan Pie
With a blend of chocolate, pecans and hazelnuts, this pie is top-level tasty. But because so it’s easy to make, you can enjoy it often. Your family and friends will think you worked for hours in the kitchen. It’s incredible plain, but a dollop of whipped cream takes it over the top. —Brenda Melancon, McComb, Mississippi
Ingredients
- 1 sheet refrigerated pie crust
- 3 large eggs
- 1 cup sugar
- 1/2 cup hazelnut flavoring syrup
- 1/2 cup dark corn syrup
- 3 tablespoons all-purpose flour
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1-1/2 cups coarsely chopped pecans
- 1/2 cup chopped hazelnuts
- 1/2 cup semisweet chocolate chips
- Whipped cream, optional
Directions
- 1. Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, whisk eggs, sugar, syrups, flour, butter and vanilla. Stir in pecans, hazelnuts and chocolate chips. Transfer to crust.
- 2. Bake for 50-55 minutes or until set. Cool on a wire rack. Serve with whipped cream if desired. Refrigerate leftovers.
Nutrition Facts
1 piece: 629 calories, 35g fat (9g saturated fat), 92mg cholesterol, 179mg sodium, 77g carbohydrate (48g sugars, 4g fiber), 7g protein.
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