Choclolate Hazelnut Pie
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- 1 pinch(s) love
- For the pie crust:
- 2 1/2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into 1/2-inch cubes
- 4-6 tablespoons cold water
- For the filling:
- 4 ounces semisweet chocolate
- 3 tablespoons unsalted butter
- 4 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 to 1 1/2 cups roasted hazelnuts, chopped or halved
- Whisk together flour, sugar and salt. Add cold butter and mix with a pastry blender or fork until mixture resembles coarse meal and the pieces of butter are pea-sized.
- Add 1 tablespoon cold water and continue mixing. Continue adding water, 1 tablespoon at a time, and mix until dough holds together when you pinch it. (You may not need to use all of the water.)
- Wrap dough tightly in plastic wrap and refrigerate for at least 2 hours.
- Remove dough from refrigerator. If necessary, let it sit at room temperature for 10-15 minutes until slightly softened but still cold.
- Flour work surface. Roll out dough into a circle about 1/4-inch thick. Press into a 9-inch pie pan. Trim off the excess.
- Preheat oven to 350°F.
- Place chocolate and butter in a microwave-safe bowl. Heat at half power in 30-second increments until chocolate melts when stirred and butter is melted. Stir until smooth. Set aside.
- Lightly beat eggs in a large mixing bowl. Add corn syrup, sugar, vanilla and salt. Mix well. Stir in chocolate/butter mixture until smooth. Stir in hazelnuts. Pour filling into crust.
- Bake for 50-60 minutes or until filling is set.
This recipe is a personal recipe added by jenniferld87 and has not been tested or endorsed by MyRecipes.
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Choclolate Hazelnut Pie Recipe at a Glance
- COURSE: Desserts