It’s no secret how much I love chocolate and hazelnut. From brownies to more elaborate desserts, I’ll take that combo in just about any way. Plus, I’m sure I’m not the only one here who always has a jar of Nutella in the pantry ready for a quick fix. Go on. ‘Fess up.
Back to this pie…. The pie crust method I’ve included in the recipe below is the one that works best for me. If you have a pie crust you prefer making or had just rather go the store-bought route, go for it.
Whatever your crust preference, this filling will bring much happiness to chocolate and hazelnut fans. The total package is a twist on chocolate pecan pie. Sweet, gooey, chocolate-y filling topped off with toasted hazelnuts. Oh, yeah.
I suggest serving this pie warm, although I’ll take it pretty much any way I can get it.
A little wary of making pie crusts? See my All-Butter Pie Crust for tips to help you have pie crust success!
Chocolate Hazelnut Pie
Chocolate Hazelnut Pie is a delicious twist on traditional pecan pie perfect for chocolate lovers!
Ingredients
For the crust:
- 2 & 1/2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into 1/2-inch cubes
- 4-6 tablespoons cold water
For the filling:
- 4 ounces semisweet chocolate
- 3 tablespoons unsalted butter
- 4 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1 & 1/2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 to 1 & 1/2 cups roasted hazelnuts, chopped or halved
Instructions
To make the crust:
- Whisk together flour, sugar, and salt. Add cold butter and mix with a pastry blender or fork until mixture resembles coarse meal and the pieces of butter are pea-sized.
- Add 1 tablespoon cold water and continue mixing. Continue adding water, 1 tablespoon at a time, and mix until dough holds together when you pinch it. (You may not need to use all of the water.)
- Divide dough into 2 equal portions. Wrap dough tightly in plastic wrap and refrigerate for at least 2 hours.
- Remove dough from refrigerator. If necessary, let it sit at room temperature for 10-15 minutes until slightly softened but still cold.
- Flour work surface. Roll out dough into a circle about 1/4-inch thick. Press into a 9-inch pie pan. Trim off the excess.
To make the filling:
- Preheat oven to 350°.
- Place chocolate and butter in a microwave-safe bowl. Heat at half power in 30-second increments until chocolate melts when stirred and butter is melted. Stir until smooth. Set aside.
- Lightly beat eggs in a large mixing bowl. Add corn syrup, sugar, vanilla, and salt. Mix well. Stir in chocolate/butter mixture until smooth. Stir in hazelnuts. Pour filling into crust.
- Bake for 50-60 minutes or until filling is set.
Notes
The crust recipe will make enough for 2 pie crusts. You can save the remaining pie dough for a future pie. Or, cut into small strips and sprinkle with cinnamon sugar and bake at 400° for about 8 minutes.
12 Comments on “Chocolate Hazelnut Pie”
Love love this instead of pecan pie!
This is a nice alternative to pecan pie. I could definitely go for a slice with a cup of mocha espresso.
This looks amazing!! I love me some pecan pie, but this looks like baked nutella and I can definitely get down with that. Bookmarked for sure. Thanks!
oooh chocolate and hazelnuts! I’m totally one of those people that has nutella for snacking emergencies
Chocolate, hazelnuts and pie crust kill me now I’m in love with the look of this pie and I am sure I will love the taste when I make it soon…very sooon
Having no access to corn-syrup I replaced it with 100g of golden syrup, it came out perfectly.
I love how the pastry came out too, a sort of melt-in-the-mouth and yet nicely crumbly.
Wow! That pie looks really awesome!
That pie looks yummy! Anything chocolate/hazelnut is perfect to me! Being totally new to pie baking is it okay to use premade pie crust (like those Pillsbury ones you see in the supermarket?). Also how does one store this pie? Room temperature or in the fridge after its cooled?
Lorraine, you can use a store-bought crust if you’d like. I would store the pie for 3-4 days in a tightly sealed container. You shouldn’t have to refrigerate it.
hi dear, what do you suggest for substituting corn syrup?Â
thank you in advance for your kind reply
Hi, Maedeh. These kinds of pies work best with corn syrup, but you can try agave syrup. I’ve not made this pie using agave, but I’ve read that it’s a reasonable substitute.
I spent two days picking up hazelnut clusters from under my bushes, another two days husking them, and i’m on my third day of shelling a few thousand of them. I’ve got over 2 pounds of hazelnuts I don’t know what to do with, and your recipe for pie has won the “Try Me” award. If it goes well, it’s going to be one of the pies for christmas at the in-laws.