Chocolate & Hazelnut Pie

We bake this pie on Thanksgiving in addition to a Pecan pie. We don’t bake Pumpkin pie because we just can’t have too many pies all at once. Our middle son is the one who always feels a little disappointed by not having the pumpkin pie.

A fresh, light and with a modern twist, this is the decadent chocolate brownie textured pie.


Hazelnut and Chocolate Pie:

  • 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

Vanilla Cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon


  • Position an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F.
  • Put 1/2 of the chocolate chips, hazelnuts, and flour in the bowl of a food processor. Pulse until the hazelnuts are coarsely chopped. 
  • Pour the hazelnut 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, vanilla and cinnamon. 
  • Pulse until mixture is blended. 
  • Return the hazelnut mixture to the food processor and pulse to incorporate. 
  • Pour the mixture into a buttered and floured 9-inch pie dish. 
  • Bake for 35 minutes. 
  • Place the pie on a cooling rack and cool for 1 hour. (Top may crack during cooling.) 
  • Refrigerate for 2 hours. (Pie can be made 1 day in advance and stored in the refrigerator). 
  • Allow the pie to return to room temperature for 30 minutes before serving.
  • To make the Vanilla Cream:
  • In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar, vanilla, and cinnamon. Continue to beat until cream holds stiff peaks.
  • To serve: Cut the pie into slices and dollop with the Vanilla Cream.

Husband wrote in the note.

It takes longer than you think! POKE IT!

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