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Chocolate Hazelnut Chess Pie Recipe

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3.9 from 78 reviews

  • Author: Ava
  • Total Time: 3 hours 15 minutes to 3 hours 20 minutes (including chilling and cooling times)
  • Yield: 8 servings

Description

This Chocolate Hazelnut Chess Pie is a rich and creamy dessert featuring a flaky homemade or store-bought pie crust filled with a luscious chocolate hazelnut custard. Sweetened with sugar and infused with the nutty flavor of hazelnut chocolate spread, this pie is perfect for any chocolate lover and makes an impressive centerpiece for gatherings or special occasions.

Ingredients

Pie Crust

  • Homemade pie crust (or store-bought) *

Filling

  • 1 3/4 cups (362g) sugar
  • 3 tbsp (24g) all-purpose flour
  • 6 tbsp (84g) unsalted butter, melted
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 6 tbsp (120g) hazelnut chocolate spread (such as Nutella)
  • 3/4 cup (120ml) whole milk, room temperature

Instructions

  1. Prepare the Pie Crust: Make the pie crust according to your chosen recipe if making homemade, or roll out your store-bought crust. Spray a 9-inch deep-dish pie pan with non-stick spray. Press the crust into the pan and shape it evenly. Dock the crust by pricking it with a fork to prevent bubbling during baking.
  2. Chill the Crust: Refrigerate the crust for 2-3 hours or freeze for about 1 hour to ensure it’s very cold before filling.
  3. Preheat the Oven: Set your oven temperature to 425°F (218°C) to start baking.
  4. Mix Dry Ingredients: In a large mixing bowl, combine the sugar and flour. Add the melted butter and vanilla extract. Use a silicone spatula to gently combine everything until the mixture is dry and crumbly, being careful not to overmix or add air.
  5. Add Eggs and Chocolate Spread: Gently stir in the eggs and egg yolk until well combined. Then add the hazelnut chocolate spread and gently fold it into the mixture with the spatula without overmixing.
  6. Incorporate Milk: Add half of the milk and gently stir until incorporated, then add the remaining milk and stir again gently to achieve a smooth filling without lumps.
  7. Fill and Bake: Pour the filling into the cold pie crust. Bake at 425°F for 10 minutes. Then reduce the temperature to 325°F (163°C) and bake for another 35-45 minutes. If the crust starts browning too much, cover the edges with a pie crust shield halfway through baking.
  8. Cool the Pie: Remove the pie from the oven and place it on a wire rack to cool at room temperature for 1-2 hours.
  9. Refrigerate: Cover the pie carefully and refrigerate for 3-4 hours until completely chilled. The pie can be made 1-2 days in advance and should be eaten within 4-5 days for best quality.

Notes

  • Make sure all eggs and milk are at room temperature before mixing to ensure even blending and a smooth filling.
  • Docking the crust prevents bubbling and uneven baking.
  • Use a pie crust shield or aluminum foil halfway through baking to prevent over-browning of the crust edges.
  • This pie tastes best when fully chilled, so allow enough refrigeration time before serving.
  • For convenience, a store-bought pie crust works well without compromising taste.
  • Prep Time: 20 minutes (plus 2-3 hours chilling for crust)
  • Cook Time: 50-55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/chocolate-hazelnut-chess-pie-recipe/