Boozy Chocolate Hazelnut Cream Pie Recipe

      10 Servings

Ingredients

For the Pastry Crust:
  • 1 cup Unbleached All-Purpose Flour
  • 3/4 cup Hazelnut Meal
  • 2 tablespoons Granulated Sugar
  • pinch of Kosher Salt
  • 8 tablespoons Unsalted Butter, cut into cubes
  • 3-4 tablespoons Ice Water
For the Chocolate Mousse:
  • 4 Egg Whites, room temperature
  • 1/4 cup Granulated Sugar
  • 6 ounces Dark Chocolate, 60% cacao
  • 1/2 cup Chocolate Hazelnut Spread, divided
  • 2 cups Heavy Cream, divided
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Kosher Salt
  • 1/4 cup Frangelico, or hazelnut liqueur
  • 1 cup Toasted Hazelnuts, roughly chopped, to top

Directions

For the Crust:

  1. In the bowl of your food processor add the flour, hazelnut meal, sugar, salt and butter. Pulse 3-4 times until the butter is broken up until the size of a pea.
  2. With the processor running, slowly dribble water from the top, 1 tablespoon at a time until the dough forms together into a ball.
  3. Remove the dough from the food processor and press into an 8 inch pie tin. Press the dough into an even layer on the bottom, out to the sides and crimp the edges as desired.
  4. Place into the refrigerator to chill for 25 minutes.

For the Chocolate Mousse:

  1. While the pie dough is chilling, prepare the filling.
  2. Add the egg whites and sugar in a bowl set over a double boiler and continuously whisk for about 2-3 minutes until the egg whites are foamy and the sugar has completely dissolved.
  3. Transfer to a stand mixer fitted with a whisk attachment and whip on high for about 6-7 minutes until you’ve reached stiff peaks.
  4. In another bowl set over a double boiler melt the chocolate, let cool slightly and then stir in 1/4 cup of the chocolate hazelnut spread.
  5. Let the chocolate cool completely and fold in the whipped egg whites. Set aside.
  6. In the same mixing bowl pour in 1 cup of heavy cream, vanilla extract and salt. Whip on high until you’ve reached medium to stiff peaks about 4-5 minutes. Keep an eye on the heavy cream to make sure you don’t overbeat the whipped cream.
  7. Gently fold in half the whipped cream into the chocolate mix, then add the liqueur and then the remaining whipped cream. The mousse will be very loose at this point.
  8. Place in the refrigerator to chill and remove the pie dough.

To Assemble the Pie:

  1. Heat your oven to 350°F.
  2. Place parchment paper on top of the pie dough and weigh down with pie weights.
  3. Bake for 15 minutes, remove the parchment and pie weights and bake for another 10. The dough will not brown much but should be dry and not have a shiny look to it.
  4. Let cool completely and then spread the remaining 1/4 cup of chocolate hazelnut spread on the bottom of the crust.
  5. Remove the mousse from the fridge and pour on top.
  6. Cover with plastic wrap and place in the fridge to chill completely for at least 6 hours or overnight.

To Serve:

  1. When ready to serve, whip the remaining whipped cream in a stand mixer fitted with a paddle attachment until stiff peaks form and spread on top of the pie.
  2. Top with the chopped hazelnuts.
  3. Pie should be served chilled.
  4. Pie will keep about 2-3 days in the refrigerator. 

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Published:
Author:
Cooking Method:
Baking
Category:
Boozy Desserts
Tags:
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Related Recipes:
Boozy Dessert Recipes, Dessert Recipes, Pie Recipes, Baking Recipes, Baked Recipes, Chocolate Recipes, Hazelnut Recipes, Party Food Recipes
Recipe Yields:
10 servings
Prep Time:
Cook Time:
Chilling:
Total Time:
Related Post:
Published:
Author: Susan Palmer
Recipe Yields: 10 servings
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 425 minutes

Nutrition Facts

Servings Per Recipe 10

Amount Per Serving
Calories from Fat 409
Calories 570

% Daily Value*
79%
Total Fat 51g
107%
  Saturated Fat 21g
3%
Sodium 76mg
14%
Total Carbohydrate 41g
3%
  Dietary Fiber 2g
  Sugars 18g
10%
Protein 5g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.