Chocolate. Hazelnuts. Pie.
Good combination, right?
I thought so, since Nutella is my absolute favorite food in the world.
If you don’t like luscious gooey chocolatey nutty goodness, it may be best that you exit this post at this time.
The thing is, I ate all the Nutella a while back and haven’t gotten around to restocking the pantry with more.
But we did have hazelnuts and chocolate chips! It’s all about making do with what you have.
This recipe is an incredibly easy “one-bowl filling”.
I made my favorite Pate Brisee pie dough as the sturdy, buttery, and flaky foundation.
And the best part is that the recipe makes two 9-inch dough rounds, so I just froze the other one for a rainy day.
The original recipe for this pie calls for bittersweet or dark chocolate chips, but I used semisweet and didn’t think it was overly sweet; however, milk chocolate would probably bring way too much sweetness to the table. Just go with whatever you have stashed away in your pantry and I’m sure it will be a success!
The best way I can describe this pie is like pecan pie’s sophisticated cousin. The chocolate chips melt with the corn syrup (the main ingredient in pecan pie) and the hazelnuts impart a nutty, earthy, almost exotic flavor. Make sure they’re still a little chunky when you add them to the filling. You want that crunchy texture.
I like this recipe because I prefer to save pecan pie for the fall, namely Thanksgiving. Well folks, as much as I would love for a cool breeze in this Southern heat, it is not happening any time soon. Although, I have been hearing Christmas music on the radio for the past couple days which blows my mind. I used to think that playing those songs before Thanksgiving was odd. They are taking “Christmas in July” to a whole new level.
Anyways, here is an all-year-round pie for you! You can listen to Michael Bublé Christmas while you’re eating a slice – you know you want to.
This one is going straight in my recipe box.
I’ll leave you on that note. Pie awaits me…