Hazelnut, Pecan, and Bourbon Pie
For depth of flavor, Kir Jensen roasts the pecans and hazelnuts before adding them to the filling. She likes to roll her cornmeal pastry extra thick, so it's more substantial.
- Time: 240 min
Source: Sunset Magazine
Ingredients
- Cornmeal Pastry
- large eggs
- granulated sugar
- packed dark brown sugar
- dark corn syrup
- tablespoons bourbon
- tablespoons melted unsalted butter
- teaspoons vanilla extract
- teaspoon fine sea salt
- roasted Oregon hazelnuts*, loose skins rubbed off
- pecan halves, roasted*
- to 1/2 tsp. flaked sea salt, such as Jacobsen or Maldon