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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
8-oz 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 Tbsp butter
4 tsp vanilla extract
3/4 tsp ground cinnamon
1 cup whipping cream
2 Tbsp confectioners' sugar
Preheat oven to 350 degrees.
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.
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. 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.
Cool pie for 1 hour. May be refrigerated, but the pie should be served at room temperature.
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.
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CHOCOLATE HAZELNUT PIE
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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
8-oz 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 Tbsp butter
4 tsp vanilla extract
3/4 tsp ground cinnamon
1 cup whipping cream
2 Tbsp confectioners' sugar
Preheat oven to 350 degrees.
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.
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. 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.
Cool pie for 1 hour. May be refrigerated, but the pie should be served at room temperature.
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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