Chocolate Hazelnut Pie
Chocolate Hazelnut Tart
Giada De Laurentiis
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 3 eggs, beaten
1 1/2 cups peeled, chopped, and toasted hazelnuts
- 8 ounces bittersweet chocolate chips (about 1 cup)
1 cup maple syrup
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
1 batch of Giada’s crostata dough or a storebought pie crust
Preheat the oven to 325 degrees F.
On a clean surface dusted with flour, roll the pie dough out to about a ¼ inch thick circle. Place the dough in a 9 to 10-inch pie pan and trim so there is a 1/2 inch overhang. Tuck the overhang under the edge to make a double layer around the edge. Using 2 knuckles and your tip of a finger, crimp the edges to make a decorative edge. Refrigerate until the filling is ready.
In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, maple syrup, butter, vanilla, and salt. Stir well.
Pour the mixture into the pie crust. Bake for an hour and check the doneness of the pie. It will be finished baking when the middle appears mostly set, and it just barely jiggles in the center. Bake for 10 minute increments more, if needed, until it is done.
Cool the tart at room temperature for 30 minutes, and refrigerate for at least an hour before slicing into. This can be made ahead of time and refrigerated until ready to serve.
- Nutrition Serving Size
- per serving
- 103 grams
- 11 grams
- 48 grams
- Saturated Fat
- 15 grams
- 90 milligrams
- 295 milligrams
- 6 grams
- 71 grams
2 reviews & comments
I made this for Christmas Eve. I substitued the maple syrup for lite corn syrup. The pie was very good, however, you need a very sharp knife to cut the pie.
Can the chocolate hazelnut pie be made be made vegan?