1 recipe pastry for a 9 inch double crust pie
1/2 cup honey
1/2 cup vegetable oil
1/2 cup butter, softened
1 (17 ounce) can honey-roasted hazelnuts, drained
1/2 cup sugar
1/2 cup butter, softened
Preheat oven to 350 degrees F (175 degrees C).
Roll pastry out for 9 inch double crust pie. Cut out of crust. Press into pie pan. Reserve 1/3 cup hazelnut filling.
Place 2 tablespoons butter and 1 tablespoon of honey on top of pumpkin pie crust and seal edges of crust.
Melt hazelnuts. Remove from heat. Place butter filling on hazelnut filling. Place pumpkin pie crust over hazelnut filling.
Bake in preheated oven for 30 to 40 minutes, until top is golden brown. Cool completely.
I may try drying them briefly under the tap before covering them with foil or plastic wrap. But, for now, just leave them plain in the fridge and they should be good to go.
Awesome recipe! Everyone at the party was dying for avocado toast! Couple of suggestions: 1.) Daniel (+1) should really make into pheasant taco shells. 2.) I used chestnuts as the topping but probably wouldn't have made enough to warrant the eggs not boiling. Thirdly, I would have let them steam for a bit on the stove before inserting them. Fourthly, I would have started on the grill -- threw everything else out the window quick. Fifthly, I will be making this again! informative video tutorial accompanying the recipe! Thanks so much for sharing!
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