Chocolate Hazelnut Pie Recipe

This decadent Chocolate Hazelnut Pie is a holiday showstopper as well as being incredibly rich! Roasting the hazelnuts makes them go buttery and fragrant, which along with the gooey chocolate filling adds a nutty, truffle-like depth to this pie that is so satisfying with whipped cream.

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Chocolate Hazelnut Pie Recipe Ingredients

• The Butter Crust:
  • 2 1/2 cups all-purpose flour
  • 2 tsp sugar
  • 1 tsp salt
  • 1 cup cold unsalted butter (cubed)
  • 4–6 Tbsp ice-cold water
• The Chocolate Filling:
  • 4 oz semisweet chocolate, chopped
  • 3 Tbsp unsalted butter
  • 4 large eggs
  • 1 cup light corn syrup
  • 1/2 cup sugar
  • 1 1/2 tsp vanilla extract
  • 1 tsp salt
  • 1 1/2 cups roasted hazelnuts (skins removed, halved or chopped)

How To Make Chocolate Hazelnut Pie Recipe

1. Make the crust: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
2. Bind and chill: Sprinkle the ice water over the flour mixture one tablespoon at a time, tossing with a fork. Stop adding water when the dough holds together when pinched. Divide in half (freeze one for later!), form into a disk, wrap in plastic, and refrigerate for at least 2 hours.
3. Roll and prep: Preheat the oven to 350°F (175°C). On a floured surface, roll the chilled dough out to 1/4-inch thickness. Transfer it to a 9-inch pie dish, trim the edges, and crimp.
4. Melt chocolate: In a microwave-safe bowl, melt the 4 oz of chocolate and 3 Tbsp butter in 30-second bursts, stirring in between until completely smooth. Let it cool slightly.
5. Mix filling: In a large bowl, lightly beat the eggs. Stir in the corn syrup, sugar, vanilla extract, and salt. Slowly pour in the melted chocolate mixture, whisking constantly to combine. Fold in the roasted hazelnuts.
6. Bake: Pour the filling into the prepared pie crust. Bake for 50–60 minutes. The pie is done when the edges are set and puffed, but the center still has a slight jiggle (like gelatin).
7. Cool: Allow the pie to cool completely on a wire rack for at least 4 hours. The filling needs to set as it cools.

Recipe Tips!

• Hazelnut Skins: To remove hazelnut skins easily, roast them at 350°F for 10-15 minutes, then wrap them in a clean kitchen towel and rub vigorously. The steam helps the skins flake right off!
• Blind Baking: For an extra crisp bottom (no soggy bottoms here!), you can blind bake the crust with pie weights for 15 minutes before adding the filling, though this recipe works well without it if baked on a lower rack.
• The Jiggle: Don’t overbake! If the center is firm in the oven, it will crack as it cools. It should move like Jell-O when you nudge the pan.
• Chocolate Quality: Since chocolate is the main flavor, use a good quality bar (like Ghirardelli or Lindt) rather than chips, which have stabilizers that affect the melt.

What To Serve With Chocolate Hazelnut Pie Recipe?

This Chocolate Hazelnut Pie Recipe is basically a giant Ferrero Rocher in pie form! A huge dollop of unsweetened Whipped Cream is mandatory to cut through the intense sugar and chocolate. For a coffee lover, serve with an Espresso or Cappuccino to balance the sweetness! If you want to be extra, drizzle with a little salted caramel sauce before serving.

How To Store Chocolate Hazelnut Pie Recipe

• Refrigerate: Store the cooled pie covered loosely with foil in the refrigerator for up to 4 days.
• Room Temp: It can sit out for a day, but the filling stays firmer and fudgier when chilled.
• Freeze: You can freeze the baked pie! Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge.

Chocolate Hazelnut Pie Recipe Nutrition Facts

• Calories: 480 kcal
• Fat: 28g
• Carbohydrates: 55g
• Protein: 6g

Nutrition information is estimated per slice (serves 8).

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