Saturday 25 Oct 2014

Chocolate Hazelnut Pie

Chocolate is a must on Valentine’s Day, right?  I think that’s what the great Saint Hallmark once said.  Anyway, this is an easy dessert that you could probably still whip up in time for dessert tonight.  It’s like a brownie pie, gooey in the middle; serve with a little whipped cream on top.  Enjoy!

 

Chocolate Hazelnut Pie (sorry no photos this time, so this one is from Food Network)

 

Chocolate Hazelnut Pie

8 oz semi-sweet chocolate chips

1 cup toasted hazelnuts, skinned

1/4 cup all purpose flour, plus more to dust the pie dish

3/4 cup sugar

1/4 hot water

4 eggs

1 stick butter, room temperature, cut into pieces, plus more to grease the pie dish

2 tsp vanilla extract

1/2 tsp cinnamon

 

Preheat oven to 350 degrees.   Butter and flour a 9-inch pie dish.

To a food processor add 4 oz of the chocolate chips, the hazelnuts and the flour.  Pulse until the hazelnuts are coarsely chopped.  Pour the hazelnut mixture into a small bowl and set aside.

Add the remaining 4 oz chocolate chips and sugar in the food process.  Blend until the mixture is finely ground.  While the processor is running, gradually add the hot water until the chocolate is melted and the mixture is smooth.

Add the eggs, butter, vanilla and cinnamon.  Pulse until the mixture is blended.

Return the hazelnut mixture in the small bowl to the food processor and pulse to incorporate all the ingredients.  Pour the batter into the prepared pie dish.  Bake for 35 minutes.  Place the pie on a cooling rack and  cool for 1 hour.  You’ll notice some cracks in the top of the pie while it’s cooling; that’s normal, don’t worry.  Then refrigerate for an hour or two; bring back to room temperature before serving though.

 

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