Chocolate Hazelnut Pie

Chocolate Hazelnut Pie

David Venable

Prep Time: 20 Minutes

Serves: 8

Ingredients

  • 1/2 cup packed brown sugar
  • 1 cup light Karo syrup
  • 3 large eggs
  • 6 Tbs butter, melted
  • 2 Tbs heavy cream
  • 4 oz of chopped pecans
  • 3 Tbs flour
  • 1 cup hazelnut spread
  • 1 tsp vanilla
  • 1 refrigerated store bought pie crust
  • Pinch of salt
  • Optional 2 oz hazelnut liquor + 3 tbs flour

Preparation

Preheat oven to 400°F.

Spray a 9-inch pie pan with cooking spray, lay the pastry dough in the pan and flute the edges. Wrap and put back into refrigerator while you make the filling.

Combine the brown sugar, flour and salt in a large bowl. Next, whisk in the eggs vanilla, corn syrup, and butter. Once all is incorporated whisk in the chocolate hazelnut spread and heavy cream. Now add the liquor if you want plus additional flour. Then finally stir in the pecans.

Pour into the pie shell until just below the fluted edges.

Place pie the oven let bake for 10 minutes, then reduce to 350°F and cook for another 45-50 minutes. The pie will slightly rise and crack around the edges. Place on a cooling rack for at least 3-4 hours to cool before cutting.

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