Black-Bottom Hazelnut Pie

November 5, 2019

3.9

(11)

Read Reviews

Hazelnut Chocolate Pie perfect for Thanksgiving. It's like a pecan pie without the pecans

Photo by Joseph De Leo, Food Styling by Anna Stockwell

有效时间

1 hour
Total Time

6 hour 30 minutes

Here’s a sophisticated riff on classic pecan pie for chocolate lovers. This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused hazelnut filling, as well as a delectable topping of crunchy sugar-coated hazelnuts.

Ingredients

Makes one 9" pie

For the Crust

2 tsp. granulated sugar

1/2 tsp. kosher salt

1 1/4 cups all-purpose flour, plus more for dusting

1/2 cup (1 stick) unsalted butter, cut into pieces, frozen for 15 minutes

For the Filling and Assembly

3 cups blanched hazelnuts

4 oz. bittersweet chocolate, chopped

6 Tbsp. unsalted butter

1 cup (packed) light brown sugar

1 Tbsp. instant espresso powder

1 Tbsp. vanilla extract

1 cup plus 2 Tbsp. light corn syrup

1 tsp. kosher salt, divided

3 large eggs, room temperature, beaten to blend

For the Crust
Step 1
Pulse granulated sugar, salt, and 1 1/4 cups flour in a food processor to combine. Add butter and pulse until coarse, pea-size crumbs form, about 10 seconds. With the motor running, add 2 Tbsp. ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it’s very crumbly, pulse in more ice water 1 Tbsp. at a time (2 Tbsp. maximum). Do not overprocess.
Step 2
Turn out dough onto a lightly floured surface and push together into a ball. Knead a few times to combine, then flatten into a disk with smooth edges (no cracks). Cover tightly and chill at least 1 hour.
Step 3
Roll out dough to a 13" round on a lightly floured surface. Roll dough loosely around rolling pin and transfer to a standard 9"-diameter pie dish. Lightly press dough into pan, leaving a 1" overhang; trim excess. Fold overhang under and crimp as desired. Chill until cold, about 30 minutes.
Step 4
Do Ahead:Dough can be made and shaped into disk 3 days ahead. Keep chilled, or freeze up to 3 months. Thaw before rolling.
For the Filling and Assembly
Step 5
Place racks in bottom third and center of oven; preheat to 375°F. Place a rimmed baking sheet on bottom rack to preheat.
Step 6
Spread hazelnuts on another rimmed baking sheet and bake on center rack until light golden brown, about 10 minutes. Reserve 1 cup whole hazelnuts to decorate pie; finely chop remaining hazelnuts.
Step 7
Melt chocolate in a small heatproof bowl set over a small saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted and smooth. (You can also do this in a microwave.) Remove from heat and let cool slightly. Spread chocolate in bottom of pie shell with the back of a spoon and chill until set, about 15 minutes.
Step 8
Melt butter in a small skillet over medium heat or in a microwave in a microwave-safe bowl. Pour butter into a large bowl. Whisk in brown sugar, espresso powder, vanilla, 1 cup corn syrup, and 3/4 tsp. salt until well incorporated. Whisk in eggs, then fold in chopped hazelnuts.
Step 9
Pour filling into pie crust (do not overfill). Toss whole hazelnuts with remaining 2 Tbsp. corn syrup and 1/4 tsp. salt in a small bowl and arrange on top of pie. Place pie dish on preheated baking sheet on bottom rack and bake 20 minutes. Rotate baking sheet, move to center rack, and continue to bake, covering edges with foil or a pie shield if crust starts to brown too much, until crust is golden brown and filling is almost set with a slight jiggle in center of pie, 20–25 minutes more. Transfer pie to a wire rack and let cool before slicing, about 3 hours.
Step 10
Do Ahead:Filling (before decorating) can be made 1 day ahead. Bring to room temperature before baking. Pie can be made 2 days ahead. Cover loosely with foil and store at room temperature.

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Reviews (11)

I’d make this again. I couldn’t wait 3 hours to cut it. It was a little too gooey. My bad. Delicious. I didn’t have room for the whole nuts on top so I left them off. The eggs were probably too large. May will be use two next time. The coffee adds the extra yumminess to this recipe.
- bitercat
- 4/5/2021
Yum!! I used maple syrup instead of corn syrup. Didn’t do the extra nuts on top. Made my own whole wheat crust. Used instant coffee. I did let it sit in warm oven after turning off Baked in my convection toaster oven Let sit for 3 hours b4 cutting. Texture was perfect. Sooooooo yummy!!!!
- imblst
- Cape Girardeau, MO
- 11/25/2020
Made this pie for thanksgiving. It really wasn’t that great. First, it’s a ton of work to blanch then hazelnuts (if you can find pre blanched that’s better). The pie didn’t actually set, and it was far too sweet. Overall, would not make this again.
- cogorno1
- Cincinnati
- 12/22/2019
I hate to rate down a recipe, but this was a fail for me. Not sure what happened. Only a quarter of the pie was eaten at Thanksgiving...from a crowd who loves pecan pie. This takes a lot of time (especially if you can't find blanched hazelnuts like I couldn't), is expensive, and isn't worth it. Best part was the "extra" filling I had that I baked in a separate shallow dish and threw in some of the chocolate chips. I'll go back to a good pecan pie.
- smcg720
- Beverly Hills, MI
- 12/10/2019
Followed instructions to the letter but the pie did not set. Maybe it needed to bake even longer?
- Carolinadiva
- North Carolina
- 11/28/2019
This pie was FANTASTIC!!! It couldn’t have been more perfect! Great combination of chocolate and espresso kept this pie from being overly sweet. What a great pie....make it right away!!
- mariebenne
- Houston, TX
- 11/27/2019
Fairly straight-forward recipe/process. I let the pie cool the full 3 hours before slicing and it set perfectly. Though my husband and I agreed the pie tasted better the next day. I omitted the hazelnut topping and didn't miss it (pie was still pretty and there were plenty in the filling to get the flavor). Really yummy flavor combinations, but I could only handle a little bit at a time - this is a VERY rich pie.
- cvarnell79
- Huntington Beach, CA
- 11/25/2019
Ok, so I have to amend my previous review after I actually cut into it and took in the whole piece of pie. First, the crust was like a stale piece of bread. Don’t know if that is because of the extra-long cooking time. Speaking of which, after extra cooking time due to pie not setting up well, it was very difficult to cut through this pie even after it cooled. I practically had to saw through the crust. Then, taking in a bite, it was way too sweet for my taste. I love the hazelnut/coffee/honey flavors but the sweetness was just overwhelming. And the crust was no good. I dumped it out. Too much work for a questionable recipe
- 11/25/2019
Delicious and decadent. I used honey instead of corn syrup because that’s what I had on hand (plus, I’m not a big fan of corn syrup). I recommend leaving out the one cup of whole hazelnuts that are placed on top. It’s a nice visual touch but it makes it hard to get a clean slice - and the body of the pie is already flavorful enough! Plus it’ll save you one cup’s worth of time and effort to blanch the nuts. I found I needed to bake approx 10 minutes more than the recipe called for.
- chummer
- Sonoma County, Ca
- 11/23/2019
This is a great holiday recipe. It is super rich and beautiful. I struggled a little with overbrowning and subsequently took out of the oven about 5 minutes early and too my dismay found that the center was not quite set. My family did not care and scarfed it down with oos annd ahhhhs. I served it with homemade vanilla ice cream. I would suggest buying blanched hazelnuts to save time. I live in a rural community and was only able to find shelled hazelnuts. This added several hours to the process. I followed the recipe and have not one change I would suggest. Perfect as is!
- slbecker
- Gloucester, VA
- 11/14/2019