Chocolate Hazelnut Pie Recipe
A rich and decadent Chocolate Hazelnut Pie featuring a buttery crust filled with a luscious blend of toasted hazelnuts and semisweet chocolate chips, baked to perfection and topped with whipped cream for an indulgent finish.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pie Filling
- 1 cup hazelnuts, toasted and chopped
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
Crust
- 1 (9-inch) unbaked pie crust
Topping
- Whipped cream for topping
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the pie evenly.
- Combine nuts and chocolate: In a medium bowl, mix the toasted, chopped hazelnuts with the semisweet chocolate chips to evenly distribute the flavors throughout the filling.
- Mix wet and dry ingredients: In a separate bowl, whisk together the melted butter, granulated sugar, flour, salt, eggs, and vanilla extract until the mixture is smooth and fully blended to form the pie filling base.
- Incorporate nuts and chocolate: Stir the hazelnut and chocolate mixture into the batter carefully to ensure the filling is uniform.
- Fill the pie crust: Pour the combined filling into the unbaked 9-inch pie crust, spreading it evenly.
- Bake the pie: Place the pie on the center rack and bake for 45-50 minutes until the filling is set and the crust gets a beautiful golden brown hue.
- Cool completely: Remove the pie from the oven and let it cool thoroughly on a wire rack to allow the filling to firm up.
- Add topping and serve: Before serving, generously top with whipped cream to enhance the pie’s rich flavors.
Notes
- Toast hazelnuts to enhance their flavor and aroma before chopping.
- Allow the pie to cool completely to ensure the filling sets properly and slices cleanly.
- Whipped cream topping is optional but adds a creamy contrast to the rich chocolate and nut filling.
- Use a deep dish pie crust if you prefer a thicker filling layer.
- The pie can be stored covered in the refrigerator for up to 3 days.
Find it online: https://alinacooks.com/chocolate-hazelnut-pie-recipe/
