Chocolate Hazelnut Pie

Jennifer, Bake or Break

Chocolate and hazelnut has become such a popular combination. And for good reason! They are a perfect complement to each other.

This pie takes advantage of that delicious pairing with a dark chocolate filling and lots of roasted hazelnuts, all inside a buttery crust.

Chocolate Hazelnut Pie

By Jennifer
Makes 8-10 servings


For the pie crust:

2 1/2 cups all-purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
1 cup cold unsalted butter, cut into 1/2-inch cubes
4-6 tablespoons cold water

For the filling:
4 ounces semisweet chocolate
3 tablespoons unsalted butter
4 large eggs
1 cup light corn syrup
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 teaspoon salt
1 to 1 1/2 cups roasted hazelnuts, chopped or halved


Whisk together flour, sugar and salt. Add cold butter and mix with a pastry blender or fork until mixture resembles coarse meal and the pieces of butter are pea-sized.

Add 1 tablespoon cold water and continue mixing. Continue adding water, 1 tablespoon at a time, and mix until dough holds together when you pinch it. (You may not need to use all of the water.)

Wrap dough tightly in plastic wrap and refrigerate for at least 2 hours.

Remove dough from refrigerator. If necessary, let it sit at room temperature for 10-15 minutes until slightly softened but still cold.

Flour work surface. Roll out dough into a circle about 1/4-inch thick. Press into a 9-inch pie pan. Trim off the excess.

Preheat oven to 350°F.

Place chocolate and butter in a microwave-safe bowl. Heat at half power in 30-second increments until chocolate melts when stirred and butter is melted. Stir until smooth. Set aside.

Lightly beat eggs in a large mixing bowl. Add corn syrup, sugar, vanilla and salt. Mix well. Stir in chocolate/butter mixture until smooth. Stir in hazelnuts. Pour filling into crust.

Bake for 50-60 minutes or until filling is set.

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Bringing butter to room temperature helps it incorporate better with other ingredients.

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3 thoughts on “Chocolate Hazelnut Pie

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  1. Elfriede Rucker said:

    love your yummy recipes

  2. jennifer said:

    this dessert is making my mouth a puddle of water!!! I have all the ingredients BUT all i have is Margarine can i still use that one instead of the unsalted butter and omit the salt???

    • realbutter said:

      Jennifer – Margarine and other spreads contain less fat and more water than butter and will not perform the same. Plus, many spreads contain added chemicals and artificial ingredients.