It’s National Pie Day! Make Justice of the Pies Raspberry Hazelnut Pie Recipe!

It just so happens to be National Pie Day (according to the American Pie Council, yes this is a thing), and bellas, we’re in luck! My friend Maya-Camille Broussard, AKA The MCB Project, AKA creator of Justice of the Pies, blessed me with this incredible-sounding Raspberry Hazelnut Pie recipe.  I told her that I love vanilla and wanted to try a vanilla pie. But Valentine’s Day is coming up, and people LOVE chocolate. And berries. And BAM she came up with this. Genius. YUM. Can’t wait to make it!

 

Take it away, Maya!

Here’s Justice of the Pies Raspberry Hazelnut Pie Recipe!

Ingredients:
Crust:
2 cups of toffee shortbread cookie crumbs
4 TBSP of butter
Filling
2 cups of raspberries
3/4 cup of hazelnut spread
3 cups of granulated sugar
1/2 cup of flour
6 egg yolks
4 TBSP of butter
4 cups of whole milk
2 TSP vanilla Extract

 

Step One:
Preheat oven to 325 degrees
Finely chop 2 cups of shortbread toffee cookies in a food processor
Place cookie crumbs in a bowl
Mix 4 TBSP of melted butter in the cookie crumbs
Spray a pie pan with baking oil and place cookie crumbs in the pan
Press the crumbs along the sides of the pan; then press the remaining crumbs in the center of the pan
Bake for 8-10 minutes
Allow the crust to cool

 

Step Two:
Take a 1/2 cup of hazelnut spread and evenly distribute the spread in the center of the pie pan

 

Step Three:
Spread a 1/2 cup of raspberries evenly in the pie crust

 

Step Four:
In a saucer pan, combine 3 cups of granulated sugar with 1/2 cup of all-purpose flour
Add 2 cups of whole milk and stir
Add 6 egg yolks and stir
Add 2 more cups of whole milk and stir
Add 4 TBSP of butter and place the saucer on medium high
Continuously until the mixture thickens (about 10 minutes)
Remove mixture from the stove and add 2 TSP of vanilla extract
Let the mixture cool before putting it in the pie crust.

 

Step Five:
Gingerly place 1 1/2 cups of raspberries on top of the vanilla custard

 

Step Six:
If you’re feeling fancy schmancy, warm up about a 1/4 cup of hazelnut spread and using a large serving spoon, drizzle some spread on top of the raspberries.

And this is the finished Raspberry Hazelnut Pie!

YUM. And sounds so easy! Totally trying this. And soon. Thanks MCB!

 

Maya-Camille Broussard is a culturist, curator and culinary artist from Chicago, IL.  As the owner of Justice of the Pies, she creates sweet and savory pies, quiches and tarts. You may find her handmade specialty pies at www.justiceofthepies.com. Check her out on Instagram & Facebook! #JusticeOfThePies #QuicheLoveAndSoul