A Thanksgiving Pie : Caramel-Coffee Hazelnut Pie

This year, I participated in the KCRW Pie Contest again (third year in a row, and counting!). It's always a highlight of the year. Not only do I get an excuse to make pie with my best friend, but we also get to share that pie with anyone who attends the event. 

So, for an alternative pie to classic Pecan Pie this year, try this Caramel-Coffee Hazelnut Pie...


The recipe comes from Ken Haedrich's aptly named book, PIE.

INGREDIENTS:
- Pie Crust (we made our own and infused it with coffee...mmmm!)
- 1/2 cup firmly packed dark brown sugar
- 1 Tbsp. instant espresso or coffee granules
- 1/2 cup unsalted butter, melted
- 3 large eggs, room temperature
- 1 cup light corn syrup
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1  1/2 cups hazelnuts, toasted and finely chopped by hand

​STEPS:

1. Partially prebake the pie crust: preheat the oven to 400 degrees. Cover pie shell with aluminum foil and pie crust (or dried beans, something to weigh it down!) Place in oven and bake for 15 minutes. Then remove pie weights (or beans!), reduce the temperature to 375 and bake for 10 more minutes. Remove the pie crust and let cool. Reduce oven to 350 degrees.
2. Combine brown sugar, coffee, and butter in a large bowl. Whisk in eggs, corn syrup, vanilla and salt. Stir in the hazelnuts. 
3. Pour the filling into the pie shell.
4. Bake pie for 25 minutes, then rotate it 180 degrees. Bake for another 20-25 minutes (when filling firms up)
5. Let cool and then ENJOY!