Hazelnut Chocolate Pie
Servings 8
Ingredients
- 1 ¼ cups all-purpose flour (185 grams)
- ½ teaspoon salt
- ½ cup cold butter, cut into small chunks (113 grams)
- 3-4 tablespoons ice cold water
- 3 large eggs at room temperature
- ¾ cup light corn syrup (250 grams)
- ⅔ cup light brown sugar (133 grams)
- 3 tablespoons bourbon
- 2 tablespoons melted butter
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups toasted chopped hazelnuts (275 grams)
- ¾ cup bittersweet chocolate chips (168 grams)
Instructions
- Preheat oven to 425 degrees F.
- Make pie crust. Combine flour with salt and cold butter using a pastry cutter until every piece of butter is covered in flour. The mixture should resemble coarse sand. Slowly add ice cold water one tablespoon at a time until a dough comes together. Shape into a disc and wrap in plastic wrap. Let chill in the fridge for at least one hour or overnight.
- Lightly dust a clean work counter with flour. Roll out pie dough into a 14" circle. Transfer to a 10-inch pie dish and trim edges to leave a 1-inch overhang. Fold overhand under and crimp edges. Transfer to fridge to chill for another 30 minutes.
- Line pie dough with parchment paper and fill with baking weights. Bake for 15 minutes. Remove from oven and remove parchment paper and baking weights. Bake for another 10 minutes or until center is light golden brown. Remove from oven and let cool completely.
- Reduce oven temperature to 350 degrees F.
- Make pie filling. Whisk together eggs, corn syrup, brown sugar, bourbon, melted butter, molasses, vanilla, and salt until smooth. Stir in chopped hazelnuts and chocolate chips. Pour filling into pie crust. Bake for 50 minutes - 1 hour or until golden brown and edges are set. Remove from oven and let cool for at least 3 hours. Slice and serve.
Notes
The pie crust can be made up to 2 days in advance.