If you're looking for a show-stopping dessert that combines the rich, nutty flavor of hazelnuts with the decadent taste of dark chocolate, this Velvety Hazelnut Chocolate Pie is your answer. It's a luxurious treat perfect for special occasions or whenever you need to impress your guests with minimal effort.
The crust starts with all-purpose flour, which serves as the base, providing structure. Unsalted butter is crucial for a flaky texture, while granulated sugar adds a hint of sweetness. A touch of salt enhances all the flavors. Cold water helps bind the dough without melting the butter.
Hazelnuts add a lovely crunch and a depth of flavor that pairs beautifully with chocolate. Dark chocolate is the star here, offering a rich, intense flavor. Heavy cream brings the ganache together, making it smooth and luscious. Hazelnut liqueur enhances the nutty flavor, while powdered sugar and vanilla extract add sweetness and aroma. A sprinkle of sea salt ties all the flavors together perfectly.
This pie is perfect served with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A glass of dessert wine or a nutty liqueur like Frangelico complements the flavors beautifully.
Start by preheating your oven to 350°F (175°C). This ensures your oven is ready when your crust is. In your food processor, combine the flour, sugar, and salt. Pulse just enough to mix. Next, add in your chilled butter, pulsing until the mixture resembles coarse crumbs. This step is crucial for a flaky crust, so don’t over-process.
Gradually add cold water, a tablespoon at a time, pulsing until the dough just comes together. Roll the dough out on a floured surface and fit it into a 9-inch pie pan. You'll want to blind bake the crust for 15 minutes, using pie weights or dried beans. Remove the weights and bake for another 10 minutes until it's lightly golden. Let it cool completely; this ensures the filling sets properly.
For the filling, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a minute or two before stirring until smooth. Stir in the hazelnut liqueur, vanilla extract, and a pinch of sea salt. Pour this silky ganache into your cooled crust and sprinkle with chopped hazelnuts. Refrigerate until set, which takes about 4 hours.
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