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Cranberry White Chocolate Hazelnut Pie

Sweet gooeyness of a pecan pie, but with hazelnuts, white chocolate, and Frangelico-soaked dried cranberries.
Course Dessert - pie
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Author Sarah @ The Gold Lining Girl

Ingredients

  • 1 c. dried cranberries
  • 1/2 c. Frangelico or hazelnut liqueur
  • 1 unbaked prepared pie crust
  • 1/3 c. butter melted, slightly cooled
  • 1 c. sugar
  • 1/2 c. packed brown sugar
  • 3 eggs
  • 1 tsp. hazelnut extract
  • 1 c. chopped hazelnuts
  • 1 c. white chocolate chips

Instructions

  • In a small microwave-safe bowl, combine the dried cranberries and Frangelico.
  • Microwave for 30 seconds, stir, and microwave for an additional 15 seconds. Set aside to marinate.
  • Unroll the pie crust and fit it to a 9-inch pie plate. Scallop or crimp the edges.
  • In a large bowl, whisk together butter, sugar, brown sugar, eggs, and hazelnut extract.
  • Drain the cranberries, reserving 2 tbsp. of the Frangelico.
  • Add the drained cranberries, reserved Frangelico, chopped hazelnuts, and white chocolate chips to the egg mixture.
  • Pour mixture into the crust.
  • Bake at 325 degrees for 45-50 minutes, or until edges are golden brown, and pie is set.
  • Remove to a wire rack to cool completely.