Hazelnut and Chocolate Pie with Vanilla Whipped Cream Recipe

Name: Hazelnut and Chocolate Pie with Vanilla Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces semi-sweet chocolate chips; 1 cup hazelnuts, skinned and toasted; 1/4 cup all-purpose flour, plus more to dust the pie dish; 3/4 cup sugar; 1/4 cup hot water; 4 eggs; 1 stick butter, cut into 3/4-inch pieces, at room temperature, plus more to grease the pie dish; 2 teaspoons vanilla extract; 1/2 teaspoon ground cinnamon; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 2 teaspoons vanilla extract; 1/4 teaspoon ground cinnamon

Servings: persons

8 ounces semi-sweet chocolate chips
1 cup hazelnuts, skinned and toasted
1/4 cup all-purpose flour, plus more to dust the pie dish
3/4 cup sugar
1/4 cup hot water
4 eggs
1 stick butter, cut into 3/4-inch pieces, at room temperature, plus more to grease the pie dish
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1 cup heavy whipping cream
2 tablespoons powdered sugar
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon

1
Position an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F.
2
Put 1/2 of the chocolate chips, hazelnuts, and flour in the bowl of a food processor.
3
Pulse until the hazelnuts are coarsely chopped.
4
Pour the hazelnut mixture into a small bowl and set aside.
5
Combine remaining chocolate chips and sugar in the food processor.
6
Blend until the mixture is finely ground.
7
With the machine running, gradually add the hot water until the chocolate is melted and mixture is smooth.
8
Add the eggs, butter, vanilla and cinnamon.
9
Pulse until mixture is blended.
10
Return the hazelnut mixture to the food processor and pulse to incorporate.
11
Pour the mixture into a buttered and floured 9-inch pie dish.
12
Bake for 35 minutes.
13
Place the pie on a cooling rack and cool for 1 hour.
14
(Top may crack during cooling.)
15
Refrigerate for 2 hours.
16
(Pie can be made 1 day in advance and stored in the refrigerator).
17
Allow the pie to return to room temperature for 30 minutes before serving.
18
In a large mixing bowl, beat the cream until it forms soft peaks.
19
Add the powdered sugar, vanilla, and cinnamon.
20
Continue to beat until cream holds stiff peaks.
21
To serve: Cut the pie into slices and dollop with the Vanilla Cream.

1079

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces semi-sweet chocolate chips, 1 cup hazelnuts, skinned and toasted, 1/4 cup all-purpose flour, plus more to dust the pie dish, 3/4 cup sugar, and more.

Yes, Hazelnut and Chocolate Pie with Vanilla Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hazelnut and Chocolate Pie with Vanilla Whipped Cream

How did you like this recipe?

Frequently Asked Questions