A New Approach to Caramel Hazelnut Pie

Imagine a chocolate pie made with room-temperature butter, whole hazelnuts in the middle and completely covered with a homemade caramel sauce. You now have more than one reason to prepare this beauty and share it with your guests in the five teas.

Preparation Time: 30 Minutes                              Cooking Time: 40 minutes


For the pie crust:

  • 2 cups of flour
  • 100 grams of butter
  • 1/2 cup of powdered sugar
  • 1 egg
  • 1 tablespoon of water
  • 3 tablespoons of cocoa
  • 1.5 cups of whole hazelnuts

For the caramel sauce:

  • 1.5 cups of granulated sugar
  • 1.5 cups of whipped cream
  • 1 tablespoon of lemon juice

Key point: When baking is over try to remove pie crust as fast as you can otherwise unwanted cracks might occur and don’t knead too much! If you want to grease the pie mold, line a parchment paper at the bottom. Also, pay attention to spread the dough 1-2 cm bigger than the pie mold. You can increase or decrease the ratio of flour by ½ cups according to the density.

Cooking suggestion: You can be creative and use something else instead of hazelnuts!

How to make it?

  1. After mixing the flour with cocoa, put in an oval mixing bowl. Add the butter, egg, powdered sugar and water in the middle of it.
  2. Start kneading the pie dough from the middle to the edges until you get a nice mixed texture.
  3. Open the dough with a roller on a lightly floured kitchen counter and place into the pie mold.
  4. Lay the dough into the mold and also make sure that the edges took its shape then make small holes on the dough with a fork.
  5. In order to make the dough evenly baked cut a parchment paper in the size of the pie mold and line on the dough. Fill the middle part with legumes such as chickpeas and beans to weight it down and give the dough its flat shape.
  6. Bake the pie dough until it gets a slight change of colour in a pre-heated oven for 25 minutes at 180°C.
  7. After 25 minutes remove the parchment paper and weights. Bake 5 more minutes in the oven then remove it and let it rest.
  8. Roast the hazelnuts in a teflon pan for 2 to 3 minutes and scatter them to the center of the pie crust that you’ve been transferred a service plate.
  9. To prepare the caramel sauce to cover the pie; Transfer the lemon juice to a sauce pot, add the granulated sugar and melt over medium heat for about 5 minutes until you see the caramel colour.
  10. Heat the cream in a separate pot on low heat and then add the hot cream to the caramel coloured granulated sugar and mix with the help of a wooden spoon.
  11. Take the hot caramel sauce from the stove and cool it over a water-filled saucepan for 1 to 2 minutes and pour on the pie crust.
  12. And make sure to share it with your loved ones!

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