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This Chocolate Hazelnut Chess Pie is simple to make and stuffed with chocolate hazelnut unfold taste! It’s candy, wealthy and excellent for the vacations!
Why You’ll Love This Chocolate Hazelnut Chess Pie
Chess pies are tremendous easy and are sometimes made with components which are pantry staples. This pie takes the standard chess pie up a notch to incorporate much more taste, and it’s SO good!
- Wonderful taste – Should you’re a fan of Nutella and comparable spreads, you’ll love this pie! With each chocolate and hazelnut taste, it’s onerous to withstand. It’s wealthy, candy and melts in your mouth.
- Simple to make – As talked about, chess pies are about as simple because it will get. Make a pie crust, stir collectively the fast filling and bake. You don’t even should blind bake the crust! It doesn’t get a lot less complicated than that.
- Prep forward – That is additionally an awesome pie to make forward. You simply retailer it within the fridge for a day or two earlier than serving, and even freeze it.
What You’ll Want
A part of this recipe’s appeal is the straightforward and quick ingredient checklist. Scroll right down to the recipe card beneath for the measurements.
- Pie crust – You should use my flakey home made pie crust or a store-bought crust. If utilizing my crust recipe, remember the fact that you solely want one crust. So you may make the entire recipe (which makes 2 crusts) and freeze one crust for later, or reduce the recipe in half and make one crust.
- Sugar
- All-purpose flour – Helps to stabilize the pie and provides a smoother texture.
- Unsalted butter – This must be melted. Salted butter would even be positive.
- Vanilla extract
- Eggs and Egg yolk – You’ll want to use giant eggs, not medium or additional giant. They assist to agency up the pie filling.
- Hazelnut chocolate unfold – There are many choices on the market. I used Nutella.
- Milk – I’d suggest complete milk or 2% milk.
How To Make It
This pie is splendidly simple to make, however you do need to combine the components within the right order to keep away from a lumpy filling. Right here’s a have a look at the method. You could find the printable model of the directions within the recipe card beneath.
Make the crust
- Make the pie crust, if making a home made pie crust. Add the crust to a 9-inch deep dish pie pan and form it. “Dock” the crust by pricking it with a fork. This helps the crust not bubble up throughout baking. Refrigerate the crust for 2-3 hours or freeze for about an hour in order that it’s very chilly.
Make the filling
- For the filling, mix the sugar and flour in a big mixing bowl, then add the melted butter and vanilla extract. It will likely be dry and crumbly.
- Add the eggs and egg yolk and gently stir till properly mixed, then add the chocolate hazelnut unfold and gently stir till properly mixed.
- Add about half of the milk and gently stir till properly mixed, then add the remaining milk and gently stir till properly mixed.
Bake, cool and serve
- Pour the pie filling into the chilly crust, then bake for 10 minutes at 425°F. Cut back the oven temperature to 325°F and bake for an additional 35-45 minutes, including a pie crust protect about half method by, if wanted, to maintain the crust from browning an excessive amount of.
- Take away the pie from the oven and set on a wire rack to chill for 1-2 hours, till room temperature.
- Fastidiously cowl the pie and place within the fridge to chill fully, 3-4 hours. Pie will be made 1-2 days forward and refrigerated till able to serve.
Suggestions For Success
- Dock the crust – This helps stop the crust from effervescent up throughout baking, so that you just don’t find yourself with massive crust air pockets that may rise into your pie throughout baking.
- Add components in right order – The components are added one or two at a time to keep away from a lumpy filling. It may be tempting to only add them all of sudden and stir, however you’ll finish with lumps and sure over combine the filling.
- Stir gently – This goes together with the final tip. You don’t need to stir too aggressively and add a bunch of air bubbles to your filling. They will rise to the floor of the pie throughout baking and trigger cracks and such.
- Room temperature components – This makes it simpler to mix the components and stir gently, in order to not add an excessive amount of air into the filling.
- Non-stick spray – To assist the pie crust not follow the pie plate whenever you’re serving your pie, you should utilize somewhat non-stick spray.
- Pie crust protect – I like to recommend utilizing a pie crust protect about half method by baking to keep away from a burned crust. You should buy a pie crust protect, or make your personal with aluminum foil.
Retailer
- Make forward. Chess pie will be made 1-2 days prematurely. The truth is, I like to recommend making it no less than 1 day prematurely so it has numerous time to relax. Simply cowl it with plastic or foil and maintain it refrigerated.
- Fridge. This pie will be saved within the fridge for as much as 5 days. Wrap the pie pan tightly with plastic wrap or, in the event you’ve already sliced it, wrap the slices in plastic wrap or place them in an hermetic container.
- Freezer. Earlier than freezing, make sure you enable the pie to agency up fully within the fridge. Then simply wrap it in a double layer of plastic wrap and freeze for as much as 3 months. Leftover particular person slices may also be frozen too.
Extra Nice Pies To Take pleasure in
This recipe was up to date 11/10/2024. It’s similar to the previous model, however with completely different mixing directions and extra filling. To see the previous model, obtain the recipe PDF.
Recipe
Chocolate Hazelnut Chess Pie
Prep Time: 20 minutes
Cook dinner Time: 45 minutes
Whole Time: 1 hour 5 minutes
Yield: 8-10 Slices
Class: Dessert
Technique: Oven
Delicacies: American
Description
This Chocolate Hazelnut Chess Pie is simple to make and stuffed with chocolate hazelnut unfold taste! It’s candy, wealthy and excellent for the vacations!
Substances
- Do-it-yourself pie crust (or store-bought) *
- 1 3/4 cups (362g) sugar
- 3 tbsp (24g) all-purpose flour
- 6 tbsp (84g) unsalted butter, melted
- 1 tsp vanilla extract
- 2 giant eggs, room temperature
- 1 giant egg yolk, room temperature
- 6 tbsp (120g) hazelnut chocolate unfold (corresponding to Nutella)
- 3/4 cup (120ml) complete milk, room temperature
Directions
- Make the pie crust in response to the directions if making a home made pie crust. After you have your pie crust made and rolled it out (or roll out the store-bought crust), spray a 9-inch deep dish pie pan with non-stick spray. Press the crust into the pan and form your crust. “Dock” the crust by pricking it with a fork. This helps the crust not bubble up and cook dinner erratically.
- Refrigerate the crust for 2-3 hours or freeze for about an hour. You need to make certain the crust may be very chilly.
- When the pie crust is prepared, preheat oven temperature to 425°F. To make the filling, mix the sugar and flour in a big mixing bowl, then add the melted butter and vanilla extract and mix. It will likely be dry and crumbly. Use a silicon spatula to softly mix the components, so that you just don’t over combine and add an excessive amount of air.
- Add the eggs and egg yolk and gently stir till properly mixed, then add the chocolate hazelnut unfold and gently stir till properly mixed. Once more, use a silicon spatula to softly mix the components, so that you just don’t over combine and add an excessive amount of air.
- Add about half of the milk and gently stir till properly mixed, then add the remaining milk and gently stir till properly mixed. Once more, use a silicon spatula to softly fold/stir the components collectively, so that you just don’t over combine and add an excessive amount of air. Mixing issues on this order helps to stop lumps from forming, so make sure you combine factor individually, when listed above.
- Pour the pie filling into the chilly crust, then bake for 10 minutes. Cut back the oven temperature to 325°F and bake for an additional 35-45 minutes, including a pie crust protect about half method by, if wanted, to maintain the crust from browning an excessive amount of.
- Take away the pie from the oven and set on a wire rack to chill for 1-2 hours, till room temperature.
- Fastidiously cowl the pie and place within the fridge to chill fully, 3-4 hours. Pie will be made 1-2 days forward and refrigerated till able to serve. Greatest if eaten inside 4-5 days.
Notes
- Crust: If utilizing my crust recipe, remember the fact that you solely want one crust. So you may make the entire recipe (which makes 2 crusts) and freeze one crust for later, or reduce the recipe in half and make one crust.
- Make forward: Chess pie will be made 1-2 days prematurely. The truth is, I like to recommend making it no less than 1 day prematurely so it has numerous time to relax. Simply cowl it with plastic or foil and maintain it refrigerated.
- Fridge: This pie will be saved within the fridge for as much as 5 days. Wrap the pie pan tightly with plastic wrap or, in the event you’ve already sliced it, wrap the slices in plastic wrap or place them in an hermetic container.
- Freezer: Earlier than freezing, make sure you enable the pie to agency up fully within the fridge. Then simply wrap it in a double layer of plastic wrap and freeze for as much as 3 months. Leftover particular person slices may also be frozen too.
Vitamin
- Serving Dimension: 1 Slice
- Energy: 397
- Sugar: 42.5 g
- Sodium: 122.5 mg
- Fats: 17.6 g
- Carbohydrates: 56.9 g
- Protein: 3.8 g
- Ldl cholesterol: 74.3 mg
