Chocolate Hazelnut Pie
While many cooks use Nutella for a hazelnut-flavored pie, we prefer the kind of pie in which you enjoy the crunch of the nuts as much as their flavor. For maximum crunchiness, process the nuts in this recipe very sparingly. (Note that in the photo, taken in Oregon -- where most of America's hazelnuts are grown -- they are known by their old-fashioned name, filberts. Why golf balls share space in the cabinet with the filberts, we cannot say.)
- 8 ounces semi-sweet chocolate
- 1 cup skinned, toasted hazelnuts
- 1/4 cup all-purpose flour
- 3/4 cup sugar
- 1/4 cup hot water
- 4 eggs
- 10 tablespoons butter
- 4 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
- 1 cup whipping cream
- 2 tablespoons confectioner's sugar
Preparation time 15mins
Cooking time 40mins
1. Preheat oven to 350 degrees
2. Combine half of the chocolate with the hazelnuts and flour in a food processor and gingerly mix until the nuts are coarsely chopped. Place this mixture into a bowl and set it aside.
3. Add the remaining chocolate chips and sugar to the food processor and mix until fine. Add hot water, then eggs, 9 tablespoons of the butter, 2 tablespoons of the vanilla extract, and 1/2 teaspoon of the cinnamon. Blend only enough to mix. Add reserved hazelnut mixture and pulse once or twice to mix.
4. Use the remaining tablespoon of butter to generously oil a 9-inch pie dish. Dust with flour. Add filling to dish. Bake 35-40 minutes.
5. Cool pie for 1 hour. May be refrigerated, but the pie should be served at room temperature.
6. To serve, beat the whipping cream with the confectioner's sugar and the remaining 2 teaspoons of vanilla extract and 1/4 teaspoon of cinnamon. Use this to garnish each piece of pie.