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Chocolate Hazelnut Pie

Chocolate Hazelnut Pie

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Here's a rich chocolate pie flavored with hazelnuts and Frangelico hazelnut liqueur. I chose to use a combination of both...


Here's a rich chocolate pie flavored with hazelnuts and Frangelico hazelnut liqueur. I chose to use a combination of both dark chocolate and white chocolate — the result was lighter but still with the richer taste of dark chocolate; sort of perfect actually.

See all pie recipes.


*Note: For faster cooling, refrigerate the filling until thickened to a pudding consistency, about 30 minutes, whisking and scraping the sides of the bowl with a rubber spatula every 5 minutes.


For the crust

  • 1 Cup finely crushed graham cracker crumbs
  • 1/4 Cup sugar
  • 1/4 Cup unsalted butter
  • 1/2 Cup finely chopped hazelnuts

For the filling

  • 6 Ounces bittersweet chocolate chips or chopped chocolate
  • 6 Ounces white chocolate chips or chopped chocolate
  • 1 Cup half-and-half
  • 4 Tablespoons unsalted butter, cut into 4 pieces
  • 2 Tablespoons Frangelico hazelnut liqueur
  • 1/2 Teaspoon vanilla extract
  • Pinch of salt

For the topping

  • 8 Ounces mascarpone
  • 3/4 Cups heavy cream
  • 1/4 Cup sugar
  • 2 Tablespoons Frangelico hazelnut liqueur
  • 2 Tablespoons vanilla extract
  • Shaved chocolate, for serving


Calories Per Serving468

Folate equivalent (total)21µg5%

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This delicious Chocolate Hazelnut Silk Pie is such a fast easy recipe. Chocolate Hazelnut Silk Pie is one of those desserts you want to make when you only have minutes to make it but still want to impress. It’s beautiful to look at and even more fabulous to eat! The filling is a mix of cream cheese, sweet hazelnut creamer, rich melted chocolate, and fluffy cool whip. Then I topped this gorgeous silk pie with crunchy chocolate hazelnut candies. Yummy!

Secret Family Recipes:

When I was little, we had a neighbor that would bring chocolate silk pie to us on our birthdays. The pie was always topped with M&Ms and had an Oreo crust and I thought it was the best thing since butter! What made this particular silk pie that much more exciting was that this neighbor of ours absolutely flat out refused to share her recipe. My mom asked often, but it was a “Family Secret”. We would hear our mom say stuff about needing to figure out that recipe Especially after we moved across states and our neighbor wasn’t able to drop by on birthdays anymore.

Side note: I don’t really get the whole keeping recipes a secret. Then again, I have a food blog so obviously food secrets isn’t something I believe in. Hahaha! Someone please explain the reasons behind keeping something wonderful all to yourself?

Anyway, eventually my mom started making her own version of silk pie and I’ve been using that as my starting place for many a silk pie over the years. However, I’ve made them more for adults with Hazelnuts and Salted Caramels and Peppermint Mocha, rather than sticking with the original M&Ms that used to rock my world. Have you tried my Peppermint Mocha Chocolate Silk Pie yet? You’re going to love it!

Chocolate Hazelnut Pie - Recipes

Pecan pie may be traditional, but hazelnuts are far more appropriate here in the Pacific Northwest. A splash of bourbon and high-quality dark chocolate ensure you've got a show-stopper of a dessert this Thanksgiving.

1 cup brown rice syrup or light corn syrup

1/2 cup unsalted butter (1 stick)

1 teaspoon vanilla extract

1 1/3 cup hazelnuts, coarsely chopped

3/4 cup dark chocolate, chopped

1 9-inch unbaked pie shell, chilled or frozen (see accompanying recipe)

Preheat oven to 350 degrees. In a medium saucepan combine sugar, brown rice syrup and butter. Cook over medium heat until butter melts and sugar dissolves. Let cool slightly.

In a large bowl combine eggs, bourbon, vanilla and salt. Whisk well to combine. Slowly stir in sugar mixture. Stir in hazelnuts and chocolate. Allow to cool slightly, then pour into the pie shell.

Bake 50 to 60 minutes until filling is set, though still slightly jiggly in the center, and crust is golden. Allow to cool completely before serving.

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Chocolate Hazelnut Pie

Put half of the chocolate chips, as well as the hazelnuts, and flour in the food processor. Pulse until the hazelnuts are coarsely chopped. Pour the nut mixture into a small bowl and set aside.

Combine remaining chocolate chips and sugar in the food processor. Blend until the mixture is finely ground. With the machine running, gradually add the hot water until the chocolate is melted and mixture is smooth. Add the eggs, butter, and 2 teaspoons of vanilla. Pulse until mixture is blended.

Return the hazelnut mixture to the food processor and pulse to incorporate it with the chocolate mixture. Pour the mixture into a buttered and floured 9-inch pie dish and smooth the top. Bake for 35 minutes. Then remove it from the oven and cool for 1 hour on a cooling rack. Refrigerate for 2 hours. Allow the pie to return to room temperature for 30 minutes before serving.

While the pie is cooling you can make the cream. In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar, and 1 teaspoon of vanilla. Continue to beat until cream holds stiff peaks.


  1. For the Crust
    1. Pulse granulated sugar, salt, and 1 1/4 cups flour in a food processor to combine. Add butter and pulse until coarse, pea-size crumbs form, about 10 seconds. With the motor running, add 2 Tbsp. ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it’s very crumbly, pulse in more ice water 1 Tbsp. at a time (2 Tbsp. maximum). Do not overprocess.
    2. Turn out dough onto a lightly floured surface and push together into a ball. Knead a few times to combine, then flatten into a disk with smooth edges (no cracks). Cover tightly and chill at least 1 hour.
    3. Roll out dough to a 13" round on a lightly floured surface. Roll dough loosely around rolling pin and transfer to a standard 9"-diameter pie dish. Lightly press dough into pan, leaving a 1" overhang trim excess. Fold overhang under and crimp as desired. Chill until cold, about 30 minutes.
    4. Do Ahead: Dough can be made and shaped into disk 3 days ahead. Keep chilled, or freeze up to 3 months. Thaw before rolling.
    1. Place racks in bottom third and center of oven preheat to 375°F. Place a rimmed baking sheet on bottom rack to preheat.
    2. Spread hazelnuts on another rimmed baking sheet and bake on center rack until light golden brown, about 10 minutes. Reserve 1 cup whole hazelnuts to decorate pie finely chop remaining hazelnuts.
    3. Melt chocolate in a small heatproof bowl set over a small saucepan of barely simmering water (do not let water touch bowl) stir constantly until chocolate is melted and smooth. (You can also do this in a microwave.) Remove from heat and let cool slightly. Spread chocolate in bottom of pie shell with the back of a spoon and chill until set, about 15 minutes.
    4. Melt butter in a small skillet over medium heat or in a microwave in a microwave-safe bowl. Pour butter into a large bowl. Whisk in brown sugar, espresso powder, vanilla, 1 cup corn syrup, and 3/4 tsp. salt until well incorporated. Whisk in eggs, then fold in chopped hazelnuts.
    5. Pour filling into pie crust (do not overfill). Toss whole hazelnuts with remaining 2 Tbsp. corn syrup and 1/4 tsp. salt in a small bowl and arrange on top of pie. Place pie dish on preheated baking sheet on bottom rack and bake 20 minutes. Rotate baking sheet, move to center rack, and continue to bake, covering edges with foil or a pie shield if crust starts to brown too much, until crust is golden brown and filling is almost set with a slight jiggle in center of pie, 20󈞅 minutes more. Transfer pie to a wire rack and let cool before slicing, about 3 hours.
    6. Do Ahead: Filling (before decorating) can be made 1 day ahead. Bring to room temperature before baking. Pie can be made 2 days ahead. Cover loosely with foil and store at room temperature.

    How to make Chocolate Baklava Pie

    First, we’ll make the baklava shell. You’ll do this by layering phyllo sheets into a springform pan, brushing them with clarified butter between each shell. This is what makes the baklava crispy. The nuts will go in two batches, between sets of phyllo sheets, like this:

    • 10 phyllo sheets
    • Half the nuts
    • 5 phyllo sheets
    • Half the nuts
    • 5 phyllo sheets

    Then you bake it and once it’s done you’ll make the filling in a pot and pour it into the shell and voila, you have quite an impressive pie!

    • 1/2 cup coffee liqueur (such as Kahlúa)
    • 1/3 cup light-colored corn syrup
    • 1/3 cup packed light brown sugar
    • 1/4 cup granulated sugar
    • 4 teaspoons instant coffee granules
    • 1/4 cup half-and-half
    • 2 tablespoons chocolate-hazelnut spread (such as Nutella)
    • 1 tablespoon unsalted butter
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • 1 large egg yolk
    • 2/3 cup hazelnuts, lightly toasted, peeled, and roughly chopped
    • 1/2 teaspoon flaked sea salt

    Nutritional Information

    • Calories 290
    • Fat 14.1g
    • Satfat 4.1g
    • Monofat 6.9g
    • Polyfat 1.9g
    • Protein 5g
    • Carbohydrate 37g
    • Fiber 1g
    • Cholesterol 59mg
    • Iron 1mg
    • Sodium 184mg
    • Calcium 48mg
    • Sugars 25g
    • Est. added sugars 24g


    • 1 ½ cups all-purpose flour, plus more for work surface and dusting
    • 2 tablespoons granulated sugar
    • ¼ teaspoon kosher salt
    • 4 ounces cold cream cheese, cubed
    • ½ cup cold unsalted butter, cubed
    • 1 large egg yolk
    • 3 tablespoons light brown sugar
    • ¼ teaspoon ground cinnamon
    • 3 tablespoons finely chopped toasted hazelnuts
    • 2 ounces bittersweet chocolate (from 1 [4-oz.] bar), finely chopped
    • 1 tablespoon heavy whipping cream
    • 1 tablespoon sparkling sugar

    Pulse together flour, granulated sugar, and salt in a food processor until combined, 3 to 4 pulses. Add cream cheese and butter pulse until mixture forms large, crumbly pieces, 6 to 8 pulses. Add egg yolk pulse until just incorporated, 3 to 4 pulses.

    Turn dough out onto a clean work surface, and knead until dough just comes together, about 1 minute. Divide in half shape each piece into a rectangle about 5 x 3 inches. Wrap individually in plastic wrap, and chill at least 2 hours or up to overnight (8 hours).

    Stir together brown sugar and ground cinnamon in a small bowl. Remove 1 chilled dough rectangle from refrigerator, and unwrap. Place dough on a well-floured work surface, and lightly dust with flour. Roll into a rectangle about 12 x 6 inches. Sprinkle dough rectangle with half of the brown sugar mixture. Sprinkle half of the chopped hazelnuts over brown sugar mixture. Sprinkle half of the finely chopped chocolate over hazelnuts. Starting at 1 long end, carefully roll dough up into a tight log. Place log, seam side down, on a baking sheet. Repeat procedure with remaining chilled dough rectangle, brown sugar mixture, chopped hazelnuts, and chopped chocolate. Freeze logs, unwrapped, on baking sheet 15 minutes.

    Preheat oven to 375°F. Remove 1 dough log from freezer cut into 12 (1-inch-thick) slices. Arrange slices, standing upright with seam side down, on a baking sheet lined with parchment paper. Brush tops of slices evenly with half of the whipping cream, and sprinkle with half of the sparkling sugar. Bake until rugelach are golden brown and dough is flaky, 13 to 15 minutes. Cool on baking sheet 5 minutes transfer to a wire rack, and cool to room temperature, about 20 minutes. Repeat procedure with remaining dough log, whipping cream, and sparkling sugar.

    Chocolate Hazelnut Pie

    Although chocolate recipes in the world are aplenty, this hazelnut pie is sure to be a hit with everyone. Coated with a thick layer of chocolate and stacked with layers of nuts and pastry, you can even prepare this ahead of any celebration. It will stay just as satisfying!


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    Make pastry: Process flour, sugar and butter until crumbly. Add egg yolk and enough of the water, processing until ingredients come together. Knead dough on a floured surface until smooth. Enclose pastry in plastic wrap refrigerate for 30 mins.

    Grease a 24 cm round loose-based fluted flan pan. Roll pastry between sheets of baking paper until large enough to line pan. Ease pastry into pan, press into base and side trim edge. Cover refrigerate for 30 mins.

    Place pan on an oven tray. Line pastry case with baking paper fill with dried beans or rice. Bake for 15 mins. Remove paper and beans bake for 15 mins or until browned lightly. Cool.

    Place nuts on an oven tray roast for 5 mins or until browned lightly, cool. Place nuts in a tea towel rub to remove skins. Place nuts in pastry case.

    Combine sugar, butter, extract and ⅔ cup cream in a small saucepan bring to the boil. Reduce heat simmer, uncovered, for 8 mins or until golden and thickened. Pour caramel over nuts cool until filling is firm.

    Place chocolate in a small heatproof bowl. Bring remaining cream to the boil in a small saucepan. Pour hot cream over chocolate stir until smooth. Spread chocolate mixture over pie. Refrigerate for 3 hrs or overnight. Remove pie from refrigerator 30 mins before serving.

    TIP Store leftover pie in an airtight container in the fridge for up to 3 days.

    Watch the video: Chocolate, Hazelnut and Caramel Tart. Nutella and Caramel Tart. Recipe (August 2022).