Sugar Hazelnut Cream Pie
A custard like pie that's reminiscent of a crème brulee.
1 h 20 m 8Ingredients
- 1 (9-inch) frozen deep-dish pie shell, thawed
- 1/3 cup all-purpose flour
- 2 Tablespoons Honeybush hazelnut loose leaf tea
- 2 cups heavy cream
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut up
Directions
1. Prepare tea: Steep tea into 1 cup of warm heavy cream for 10 minutes. Strain tea and cool heavy cream in refrigerator.
2. Preheat the oven to 350 degrees F.
3. Whisk the cream, sugar, flour and the vanilla extract in a medium mixing bowl until smooth.
4. Place the pie shell on a rimmed baking sheet. Pour the filling into the pie shell (it will be very full). Dot the filling with the butter. To prevent overbrowning, cover the edges of the pie with aluminum foil.
5. Bake for 40 minutes; remove the foil. Bake for 25 minutes or until the top is lightly browned and the filling is bubbling across the surface. (The pie won’t appear to set but will firm up upon cooling.) Cool the pie completely on a wire rack.
6. Cover and chill for at least 2 hours or up to 24 hours before serving.
