Hazelnut Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the hazelnut filling:</li><li class="ingredients-single-item">200g blanched hazelnuts, plus 50g extra for garnish</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">40g cornstarch</li><li class="ingredients-single-item">50g unsalted butter, softened</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">250ml heavy whipping cream</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp cocoa powder (optional, for dusting)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Fine-mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by toasting all the hazelnuts (250g total) in a preheated 180°C oven for 8-10 minutes until fragrant and the skins begin to crack. Wrap the hot nuts in a clean kitchen towel and rub vigorously to remove most of the skins. Set aside 50g of the chopped toasted hazelnuts for garnish, and allow all nuts to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, combine flour, sugar, and salt in a food processor. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs. The cold butter creates pockets of steam during baking, resulting in a flaky texture. Add the egg yolk and 2 tablespoons of ice water, pulsing until the dough just starts to come together. Add the remaining tablespoon of water only if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and form into a disk without overworking (which would develop gluten and make the crust tough). Wrap in plastic and refrigerate for at least 30 minutes. This resting period relaxes the gluten and firms the butter, creating a more tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C. Roll the chilled dough on a lightly floured surface to about 3mm thickness and a diameter large enough to line your pie dish with overhang. Carefully transfer the dough to the dish, pressing gently into the corners without stretching. Trim excess dough leaving a 2cm overhang, then fold and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the crust with parchment paper and fill with baking beans or pie weights. Blind bake for 15 minutes, then remove the weights and parchment and bake for an additional 10-12 minutes until the crust is golden brown. The initial blind baking with weights prevents the crust from puffing up. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the hazelnut filling, place 200g of the cooled toasted hazelnuts in a food processor and process until they form a paste-like consistency (about 5-7 minutes), scraping down the sides as needed. The natural oils released during extended processing create a smooth consistency essential for the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a medium saucepan, heat the milk until steaming but not boiling. Meanwhile, in a large bowl, whisk together the sugar and egg yolks until pale and slightly thickened. Whisk in the cornstarch until no lumps remain. This thorough incorporation of cornstarch before adding hot liquid prevents lumps in your custard.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Slowly pour about half of the hot milk into the egg mixture while whisking constantly (this tempers the eggs, preventing them from scrambling). Pour this mixture back into the saucepan with the remaining milk and cook over medium heat, whisking constantly, until the mixture thickens significantly and begins to bubble, about 4-5 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat and whisk in the hazelnut paste, butter, vanilla extract, and salt until completely incorporated and smooth. For an extra silky texture, pass the mixture through a fine-mesh sieve to remove any potential lumps or hazelnut bits. Cover the surface directly with plastic wrap to prevent a skin from forming and let cool for 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour the slightly cooled hazelnut filling into the baked pie crust, smoothing the top with an offset spatula. Cover with plastic wrap touching the surface of the filling and refrigerate for at least 4 hours or overnight until completely set. Patience here is crucial – a properly set custard will have the perfect sliceable yet creamy consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>About 30 minutes before serving, prepare the whipped cream topping. In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla. Beat with an electric mixer until stiff peaks form. The cold bowl helps achieve maximum volume in your whipped cream.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Top the chilled pie with the whipped cream, either spreading it evenly or piping decorative patterns as desired. Sprinkle with the reserved toasted chopped hazelnuts and dust lightly with cocoa powder if using. The textural contrast between the smooth filling, fluffy cream, and crunchy nuts creates a delightful sensory experience.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For clean slices, dip a sharp knife in hot water and wipe dry between cuts. Serve chilled and store any leftovers in the refrigerator for up to 3 days. The flavors will continue to meld and develop over time, making this pie excellent for preparing a day ahead of serving.</li></ol>