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Chocolate Hazelnut Pie

Chocolate Hazelnut Pie-3

Prep Time: 1 hour

Total Time: 2 hours 15 minutes

Yield: 12 slices

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Chocolate Hazelnut Pie-3

Ingredients

  • Single chocolate pie crust
  • 1 lb. hazelnuts, toasted
  • 2 C. brewed coffee
  • ½ C. granulated sugar
  • 2 whole eggs
  • 4 oz. bittersweet chocolate chips, melted
  • 1 C. heavy cream
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • ½ tsp. salt
  • 2 Tbsp. dark chocolate cocoa powder, optional

Directions

  1. Place chocolate pie crust in a 9-10” deep dish pie pan and prepare edges as desired. Refrigerate until ready to use.
  2. Preheat oven to 350°F
  3. Place the hazelnuts in a saucepan and add the brewed coffee. Bring to a boil then lower the heat and simmer, covered, until tender; about 10-15 minutes.  Add small amounts of brewed coffee or water if needed.
  4. Remove from heat and place in a food processor. Blend until you have a fairly smooth puree, adding more coffee or water as needed to reach desired consistency.
  5. In a large bowl, whisk together the hazelnut puree and sugar then add the eggs, melted chocolate, heavy cream, vanilla, and salt. Blend well.
  6. Pour into pie crust and bake for 1 hour and 15 minutes or until the center is just set; cover the edges of the crust with foil or a shield if needed to prevent excess browning. Remove from the oven and allow to cool on a wire rack.
  7. Dust with cocoa powder if desired; store in the refrigerator.

Chocolate Hazelnut Pie

Chocolate Hazelnut Pie-3

Prep Time: 1 hour

Total Time: 2 hours 15 minutes

Yield: 12 slices

Ingredients

  • Single chocolate pie crust
  • 1 lb. hazelnuts, toasted
  • 2 C. brewed coffee
  • ½ C. granulated sugar
  • 2 whole eggs
  • 4 oz. bittersweet chocolate chips, melted
  • 1 C. heavy cream
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • ½ tsp. salt
  • 2 Tbsp. dark chocolate cocoa powder, optional

Directions

  1. Place chocolate pie crust in a 9-10” deep dish pie pan and prepare edges as desired. Refrigerate until ready to use.
  2. Preheat oven to 350°F
  3. Place the hazelnuts in a saucepan and add the brewed coffee. Bring to a boil then lower the heat and simmer, covered, until tender; about 10-15 minutes.  Add small amounts of brewed coffee or water if needed.
  4. Remove from heat and place in a food processor. Blend until you have a fairly smooth puree, adding more coffee or water as needed to reach desired consistency.
  5. In a large bowl, whisk together the hazelnut puree and sugar then add the eggs, melted chocolate, heavy cream, vanilla, and salt. Blend well.
  6. Pour into pie crust and bake for 1 hour and 15 minutes or until the center is just set; cover the edges of the crust with foil or a shield if needed to prevent excess browning. Remove from the oven and allow to cool on a wire rack.
  7. Dust with cocoa powder if desired; store in the refrigerator.

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