Chocolate Hazelnut Pie Recipe with Gingersnap Crust

Chocolate Hazelnut Pie Recipe with Gingersnap Crust

Written by Becky

This weekend I did a lot of cooking… made this Chocolate Hazelnut Pie for our SLCmixer at Pinon Market, roasted a few pounds of spiced almonds, made breakfast for a baby shower, cooked dinner for a few kids (who decided they didn’t like it so I made another dinner for them), and all of this in addition to our usual weekend meals. At the end of the weekend our kitchen looked like a disaster zone but it was all worth it.

Chocolate Hazelnut Pie Recipe with Gingersnap Crust

I brought this Chocolate Hazelnut Pie as a finale of sorts to our evening of cooking healthy side dishes at Pinon Market. We cooked four different dishes then we all gathered at a long table to eat, family style, our Thanksgiving preparations. Many made remarks about how much more peaceful it was to sit along a table with friends and acquaintances than with family, who try to sway your political or religious beliefs.  I think, sometimes its just nice to have a long meal with friends, letting food do it’s thing of bringing people together and satisfying many of our human needs. If I had it my way, we’d have Thanksgiving several times a year.

This pie can be made two ways, baked briefly for more of a custard or baked for a longer time for a more brownie-like consistency. Either way, the rich chocolate filling along with a crisp gingersnap crust, and toasted almonds is a pie your holiday guests are sure to enjoy. The recipe has been adapted from a Tartine Bakery Tart recipe (man I love that place!)

Chocolate Hazelnut Pie Recipe with Gingersnap Crust

Chocolate Hazelnut Pie Recipe

Rating: 41

Total Time: 1 hour

Yield: 1 pie

Chocolate Hazelnut Pie Recipe

Ingredients

  • 6 ounces high quality chocolate, chopped
  • 4 ounces unsalted butter
  • 4 3/4 ounces or 2/3 cup of granulated sugar
  • 3 large eggs
  • Pinch of salt
  • 1/4 teaspoon orange zest
  • 1/2 cup hazelnuts, lightly toasted and skins removed*

Instructions

  1. Preheat the oven to 325°F. Have your fully-baked and cooled pie crust ready for filling.
  2. Put the chocolate in a heatproof mixing bowl. In a saucepan, combine the butter and half the sugar (1/3 cup). Place over medium-low heat and stir until the butter melts and the sugar dissolves. Pour the butter mixture over the chocolate and stir with a rubber spatula until the chocolate melts.
  3. In a large mixing bowl, combine the remaining 1/3 cup sugar, eggs, and salt. Using a mixer fitted with the whisk attachment, beat the mixture on medium speed until pale yellow and light (ribbon stage), about 3 minutes.
  4. Pour 1/3 of the egg mixture into the melted chocolate and whisk to lighten mixture. Then fold in the remaining egg mixture with a spatula. Pour the filling into the pastry shell and smooth surface with a small offset spatula. Top the tart with the toasted and skinned hazelnuts.
  5. Bake the tart until the surface of the filling loses some of its shine but hasn’t puffed up, about 8 to 10 minutes*. Remove from the oven and cool completely. Serve at room temperature. The pie will keep in the refrigerator for up to a 5 days well-wrapped.

Notes

To remove the skins from the hazelnuts you can boil them first then the skins come off easily, then toast them for a few minutes as well. for a more brownie like pie, cook the tart for an additional 15-20 minutes or until the center barely shakes.

http://www.thevintagemixer.com/2012/11/chocolate-hazelnut-pie-recipe-with-gingersnap-crust/

Chocolate Hazelnut Pie Recipe with Gingersnap Crust

Gingersnap Hazelnut Crust

Rating: 51

Yield: 8 servings

Ingredients

  • 2 tablespoons coconut oil, melted, plus more for to grease the pie pan (or butter)
  • 1 1/2 cup gingersnaps
  • 1/2 cup hazelnuts
  • 5 tablespoons honey
  • 2 tablespoons whole wheat flour
  • 1/2 teaspoon fine sea salt

Instructions

  1. Lightly grease pie pan with coconut oil. Set aside. Pulse nuts and gingersnaps in a food processor until coarsely ground. Add 4-5 tablespoons honey, flour, salt, and 2 tablespoons coconut oil. Process until coarse dough forms. The dough should gather into a ball in the food processor. Press dough firmly onto bottom and up sides of pie pan. Chill for 1 hour.
  2. Preheat oven to 350°F. Bake crust until firm and golden around edges, 8-10 minutes. Let cool in pan on a wire rack for at least 10 minutes. DO AHEAD: Can be made 1 day ahead. Let cool completely; store airtight at room temperature.

Notes

You can use a different ratio or nuts to gingersnap depending on what you have on hand or you may use all nuts. Both will work great in this recipe. You may also use butter instead of coconut oil depending on what you have in your pantry.

http://www.thevintagemixer.com/2012/11/chocolate-hazelnut-pie-recipe-with-gingersnap-crust/

Comments (11)

  1. Okay, weird question. Is there a good substitute for coconut oil? I have a friend who is allergic to coconut, and would rather not include a trip to the ER for Thanksgiving. Is there a reason you choose coconut oil (flavor, texture, magical ability to go well with rum)?

    Thank you for such a wonderful looking recipe and I hope I can do it justice for Thanksgiving.
    :)
    Kat

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