Chocolate Hazelnut Pie with Frangelico – We’re Baking with Abby Dodge

You can never have too many side dish recipes, so give Chocolate Hazelnut Pie with Frangelico – We’re Baking with Abby Dodge a try. This recipe makes 12 servings with 448 calories, 6g of protein, and 33g of fat each. For 86 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 44 people found this recipe to be tasty and satisfying. A mixture of half and half, heavy cream, graham cracker crumbs, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Creative Culinary. From preparation to the plate, this recipe takes about 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 20%, which is rather bad. If you like this recipe, take a look at these similar recipes: Hazelnut Chocolate Cream Pie Using Frangelico, Hazelnut Macarons with Chocolate Frangelico Ganache, and Hazelnut & Chocolate Baklava With Espresso-frangelico Syrup.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat the oven to 375°F and have ready a 9-inch glass pie plateIn a food processor, mix until thoroughly ground, the graham cracker crumbs, sugar, butter and hazelnuts.Dump the mixture into the prepared pie plate and press evenly onto the bottom and sides of the pan.Bake until fragrant and slightly darker brown, 8 - 10 minutes and set pie plate on a rack to cool.In a medium metal bowl set over simmering water, melt the dark and white chocolate, half and half, and butter.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. (See Notes for faster cooling option).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 bowl, combine the mascarpone, heavy cream, sugar, Frangelico liqueur, sugar and vanilla.Using an electric mixer with the whisk attachment, beat on low speed until smooth. Increase speed to medium high and beat until 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.

 

Step by step:

1. Heat the oven to 375°F and have ready a 9-inch glass pie plate

2. In a food processor, mix until thoroughly ground, the graham cracker crumbs, sugar, butter and hazelnuts.Dump the mixture into the prepared pie plate and press evenly onto the bottom and sides of the pan.

3. Bake until fragrant and slightly darker brown, 8 - 10 minutes and set pie plate on a rack to cool.In a medium metal bowl set over simmering water, melt the dark and white chocolate, half and half, and butter.

4. Remove from the heat and add the Frangelico, vanilla and salt.

5. Whisk the mixture until well blended. Set aside, whisking occasionally, until room temperature and slightly thickened, about 1 hour. (See Notes for faster cooling option).With a rubber spatula, scrape the mixture into the crust and spread evenly.

6. 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 bowl, combine the mascarpone, heavy cream, sugar, Frangelico liqueur, sugar and vanilla.Using an electric mixer with the whisk attachment, beat on low speed until smooth. Increase speed to medium high and beat until 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.

7. Serve with shaved chocolate on each serving.

Nutrition Information:

covered percent of daily need