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Chocolate Hazelnut Pie

This pie is so delicious - it's sort of like my spin on pecan pie, but with my favorite ingredients from the north of Italy: chocolate and hazelnuts. 

The best part? It's so easy - and you can make it way ahead of time and refrigerate.

chocolate hazelnut pie


Chocolate Hazelnut Tart

Rated 5.0 stars by 1 users



Prep Time

20 minutes

Cook Time

75 minutes




Giada De Laurentiis

Image of Chocolate Hazelnut Tart



  1. Preheat the oven to 325 degrees F.

  2. 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.

  3. 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.

  4. 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.

  5. 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
Amount/Serving % Daily Value
103 grams
11 grams
48 grams
Saturated Fat
15 grams
90 milligrams
295 milligrams
6 grams
71 grams
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2 reviews & comments

  • Author's avatar image
    Dana G

    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.

  • Author's avatar image
    Darlene Singer

    Can the chocolate hazelnut pie be made be made vegan?

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