PUMPKIN FRANGELICO PIE WITH MASCARPONE
1 photo of Pumpkin Frangelico Pie With Mascarpone
By
Ellen Bales
@Starwriter
1
This pie is utterly sinful! I had this once in a restaurant while on vacation, or something very similar, and I just located this recipe online. It is truly to die for, trust me!
Recipe & photo from: bhg.com/...elico-pie-with-mascarpone
Recipe & photo from: bhg.com/...elico-pie-with-mascarpone
Ingredients
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FILLING:
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1egg, lightly beaten
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1 pkg(8 oz.) mascarpone cheese (you can buy this at target)
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1/4 csugar
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1/2 tspvanilla
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2eggs, lightly beaten
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1 1/4 ccanned pumpkin
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3/4 cevaporated milk
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1/4 csugar
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1/4 cpacked brown sugar
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1/4 cfrangelico (hazelnut liqueur)
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1/2 tspground cinnamon
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1/2 tspground ginger
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1/4 tspsalt
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1/4 tspground nutmeg
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HAZELNUT PASTRY:
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2/3 chazelnuts (filberts)
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1 1/2 call purpose flour
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2 Tbspsugar
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1/2 tspsalt
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1/2 cbutter
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4-6 Tbspmilk
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GLAZED HAZELNUTS:
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·butter
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1 chazelnuts (filberts)
How to Make PUMPKIN FRANGELICO PIE WITH MASCARPONE
- FILLING: In a small bowl, combine the 1 egg, the mascarpone cheese, 1/4 cup sugar, and the vanilla. Beat with an electric mixer on low to medium speed until smooth. Cover and chill for 30 minutes. Meanwhile, prepare hazelnut pastry (see directions below).
- Pour mascarpone cheese mixture into prepared crust, spreading evenly. In a medium bowl, combine the 2 eggs, the pumpkin, evaporated milk, 1/4 cup sugar, the brown sugar, Frangelico, salt and spices. Slowly pour over mascarpone cheese mixture, spreading evenly.
- Cover edge of pie with foil to prevent over-browning. Bake about 1 hour in a preheated 325-degree oven until a knife inserted near the center comes out clean. Meanwhile, prepare glazed hazelnuts (see directions below).
- Cool pie on a wire rack. Cover and chill 2 hours. Before serving, sprinkle pie with the glazed hazelnuts.
- HAZELNUT PASTRY: Place hazelnuts in a preheated 325-degree oven in a shallow baking pan. Bake for 10 to 12 minutes or until toasted, stirring occasionally. Rub hazelnuts in a clean kitchen towel to remove skins. Place nuts in a food processor or blender. Cover and process or blend until finely ground.
- In a medium bowl stir together the ground hazelnuts, flour, sugar and salt. Using a pastry blender, cut in butter until pieces are pea-size. Sprinkle milk over part of flour mixture; toss gently with a fork. Push to side of bowl. Repeat with additional milk, 1 Tbsp. at a time (4 to 6 total) until all is moistened. Shape into a ball. Wrap in plastic wrap; chill about 1 hour or until dough is easy to handle.
- On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; transfer to a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.
- GLAZED HAZELNUTS: Line a baking sheet with foil; butter the foil. Set aside. Place 1 cup hazelnuts in a shallow baking pan. Bake in the 325-degree oven for 10 minutes, stirring once. Rub hazelnuts in a clean kitchen towel to remove skins. Coarsely chop nuts.
About PUMPKIN FRANGELICO PIE WITH MASCARPONE
Course/Dish: Pies
Hashtags: #rich #hazelnuts
