Chocolate Hazelnut Pie Recipe

This is a straightforward homemade version of McDonald’s chocolate hazelnut pie — a nutty, chocolatey bomb with flaky crust and that warm, melty center that honestly feels illegal to make at home. Perfect for cozy nights, sugar cravings, or when emotions get loud.

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Quick Summary

• Prep time: 40 mins
• Cook time: 1 hour
• Flavor: rich, nutty, melty chocolate core
• Great for: holidays, dessert tables, sneaky fridge raids

Why I Like This Recipe

This pie? It’s like Nutella met pecan pie and said “let’s be something more.” I made it once at 2am after a breakup. Not saying it healed me, but I didn’t cry again for at least 36 hours. It’s rich but not cloying, nutty but smooth, and that homemade crust?? Please. Heaven with a fork.

Ingredients

For the crust:

• 2½ cups all-purpose flour
• 2 tsp sugar
• 1 tsp salt
• 1 cup cold unsalted butter (cubed)
• 4–6 Tbsp cold water

For the filling:

• 4 oz semisweet chocolate
• 3 Tbsp unsalted butter
• 4 large eggs
• 1 cup light corn syrup
• ½ cup sugar
• 1½ tsp vanilla extract
• 1 tsp salt
• 1–1½ cups roasted hazelnuts (halved or chopped)

How To Make Chocolate Hazelnut Pie

1. Crust first: Mix flour, sugar, salt. Cut in butter ‘til crumbly with lil’ pea-sized bits.
2. Add water: One spoon at a time until it sticks when pinched. Not too wet. Just enough.
3. Chill it: Split in half, wrap in plastic, fridge for 2 hours minimum.
4. Roll out: Flour the counter, roll to ¼” thick, press into pie pan, trim.
5. Filling time:
   • Melt chocolate + butter in microwave (30 sec bursts, stir between). Smooth it out.
   • Beat eggs lightly in a bowl. Add corn syrup, sugar, vanilla, salt. Stir.
   • Mix in melted chocolate. Stir in hazelnuts.
   • Pour into crust.
6. Bake: 350°F for 50–60 minutes. Middle should be mostly set but still jiggle just a bit.

Tips for Success

• Cold butter is everything. It’s what makes that crust flaky.
• Don’t skip resting the dough. It’s annoying, but it matters.
• Use good chocolate — it shows.
• Stir everything gently, don’t beat the eggs too hard or it’ll foam.
• Bake until the center’s set but still soft-ish. Like a brownie middle.

Storage and Reheating

• Fridge: Wrap it up and store for up to 5 days. Still good cold.
• Reheat: Oven at 300°F for 10 mins or so — brings the gooey back.
• Freezer: Yes. Wrap slices individually and freeze. Thaw overnight or warm in oven.

FAQs

Common Mistakes and How to Dodge Them

• Dough too wet → turns into paste. Be stingy with the water.
• Not chilling crust → it shrinks or gets tough. Cold is key.
• Overbaking → middle dries out. Check at 50 mins and tap the pan gently.
• Hazelnuts not toasted → flavor’s meh. Roast them. Trust me.
• Cutting too soon → let it set. Warm gooey slice = yes. Collapsing pie soup = no.

Nutrition Facts (Per Serving — est. 10 slices)

• Calories: ~410 kcal
• Total Fat: 25 g
• Saturated Fat: 9 g
• Cholesterol: 85 mg
• Sodium: 210 mg
• Potassium: 190 mg
• Total Carbs: 40 g
• Dietary Fiber: 2 g
• Sugars: 23 g
• Protein: 6 g