Chocolate Hazelnut Pie

Name: Chocolate Hazelnut Pie
Ingredients: 1 cup finely crushed graham cracker crumbs; 1/4 cup sugar; 1/4 cup unsalted butter; 1/2 cup finely chopped hazelnuts; 6 ounce bittersweet chocolate chips or chopped chocolate; 6 ounce white chocolate chips or chopped chocolate; 1 cup half-and-half; 4 tablespoon unsalted butter, cut into 4 pieces; 2 tablespoon frangelico hazelnut liqueur; 1/2 teaspoon vanilla extract; pinch of salt; 8 ounce mascarpone; 3/4 cup heavy cream; 1/4 cup sugar; 2 tablespoon frangelico hazelnut liqueur; 2 tablespoon vanilla extract; shaved chocolate, for serving

Creative Culinary|May 13, 2015 3:30 pm EST

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Here's a rich chocolate pie flavored with hazelnuts and Frangelico hazelnut liqueur. I chose to use a combination of both dark chocolate and white chocolate — the result was lighter but still with the richer taste of dark chocolate; sort of perfect actually.See all pie recipes.

Servings

12

Ingredients

1 cup finely crushed graham cracker crumbs
1/4 cup sugar
1/4 cup unsalted butter
1/2 cup finely chopped hazelnuts
6 ounce bittersweet chocolate chips or chopped chocolate
6 ounce white chocolate chips or chopped chocolate
1 cup half-and-half
4 tablespoon unsalted butter, cut into 4 pieces
2 tablespoon frangelico hazelnut liqueur
1/2 teaspoon vanilla extract
pinch of salt
8 ounce mascarpone
3/4 cup heavy cream
1/4 cup sugar
2 tablespoon frangelico hazelnut liqueur
2 tablespoon vanilla extract
shaved chocolate, for serving

Directions

Preheat the oven to 375 degrees.
Combine all of the ingredients in the bowl of a food processor and pulse until thoroughly ground. Dump the mixture into a 9-inch glass pie plate and press evenly onto the bottom and sides. Bake until fragrant and slightly dark brown, 8-10 minutes and set the pie plate on a rack to cool.
Fill a medium-sized pot with water and bring to a simmer over medium heat. Place a medium-sized metal bowl on top. (The bowl should fit snugly without touching the water.)
Place the dark and white chocolate, half-and-half, and butter in the bowl and melt. Remove from the heat and add the Frangelico, vanilla, and salt. Whisk the mixture until well blended. Set aside, whisking occasionally, until room temperature and slightly thickened, about 1 hour.*
With a rubber spatula, scrape the mixture into the crust and spread evenly. Let cool completely and refrigerate until the filling is set, about 4 hours and up to 1 day before adding the topping.
In a medium-sized bowl, combine the mascarpone, heavy cream, sugar, Frangelico liqueur, and vanilla extract. Using an electric mixer with the whisk attachment, beat on low speed until smooth. Increase the speed to medium-high and beat until the cream is thick and holds firm peaks.
Decorate the top of the pie using a decorator tip or by using a small metal spatula, spreading the whipped cream over the chocolate filling, leaving lots of swirls and peaks. Cover loosely and refrigerate up to 8 hours. Serve with shaved chocolate on each serving.