Pecazelnut Pie

This recipe was from a Beekman 1802 newsletter a few years back. When I lost the original email and my google searches only resulted in 404 errors, I contacted Beekman and they were gracious enough to send me the recipe.

Ingredients:
Pastry dough for single crust pie.
¾ stick unsalted butter
1 cups packed light brown sugar
¼ cup maple syrup
¾ cup light corn syrup
2 teaspoons pure vanilla extract
2 tablespoons Grand Marnier or other orange flavored liqueur
¼ teaspoon salt
3 large eggs
1 cup pecans
1 cup hazelnuts, roasted in 400F oven for 7 minute until toasted.
1 teaspoon coarse finishing salt

Preheat oven to 350F.
Roll out pastry dough on floured surface to 12″ round. Place into 9″ pie plate. Trim edge, leaving a ¾” overhang. Fold over edge and crimp. Chill in refrigerator or freeze for 20 minutes.

Melt butter in medium heavy saucepan. Add brown sugar and whisk until sugar is dissolved. Add maple syrup and corn syrup, whisking to combine. Remove from heat and stir in vanilla,  ¼ teaspoon salt, and liqueur.

In separate bowl, gently beat eggs. Add liquid sugar mixture to eggs and stir.
Remove crust from freezer, put pecans and hazelnuts in pie shell and gently pour liquid mixture over them. Sprinkle surface with coarse salt.
Bake for 40-50 minutes until set. Cool and serve with whipped cream or vanilla ice cream

https://beekman1802.com/