A crunchy cookie crust and nutty topping create an awesome distinction of textures for the fluffy, easy filling of this make-ahead pie.
Hazelnut Chocolate Silk Pie
Makes 1 (9-inch) pie
Crust:
- 20 cream-filled chocolate sandwich cookies (about 227 grams)
- ¾ cup (55 grams) coarsely floor toasted hazelnuts
- 2 tablespoons (12 grams) granulated sugar
- ¼ teaspoon kosher salt
- ¼ cup (57 grams) unsalted butter, melted
Filling:
- ½ cup (100 grams) granulated sugar
- 4 massive eggs (200 grams), room temperature
- 2 tablespoons (10 grams) Dutch course of cocoa powder
- ½ teaspoon (1.5 grams) kosher salt
- 1 tablespoon (15 grams) water, room temperature
- 1 teaspoon (4 grams) unflavored gelatin
- 1 (12.7-ounce) jar (360 grams) Bonne Maman® Hazelnut Chocolate Unfold
- 2 tablespoons (30 grams) hazelnut liqueur
- 1 teaspoon (4 grams) vanilla extract
- 2 tablespoons (28 grams) unsalted butter, softened
- 1 cup (226 grams) mascarpone cheese*, softened
Topping:
- 1 cup (240 grams) chilly heavy whipping cream
- ⅓ cup (40 grams) confectioners’ sugar
- 1 teaspoon (4 grams) vanilla extract
- Garnish: chopped toasted hazelnuts
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Preheat oven to 350°F (180°C). Spray a 9-inch pie plate with baking spray with flour.
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For crust: Separate cookies; scrape off and discard filling. Within the work bowl of a meals processor, pulse cookies till finely floor.
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In a medium bowl, whisk collectively cookie crumbs, floor hazelnuts, granulated sugar, and salt. Stir in melted butter till mixed. Press combination into backside and up sides of ready pan.
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Bake till aromatic, 15 to twenty minutes. Let cool utterly.
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For filling: Within the heatproof bowl of a stand mixer, whisk collectively granulated sugar and eggs till frothy. Place bowl over a small saucepan of simmering water. Prepare dinner, whisking continuously, till sugar dissolves, combination is heat to the contact, and a sweet thermometer registers 160°F (71°C), 2 to 4 minutes. Whisk in cocoa and salt.
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Rigorously return bowl to face mixer. Utilizing the whisk attachment, beat at excessive velocity till combination is doubled in measurement and backside of bowl is cool to the contact, 4 to five minutes.
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In the meantime, in a small microwave-safe bowl, place 1 tablespoon (15 grams) water; sprinkle gelatin onto water, and let stand for 1 minute. Warmth gelatin combination on excessive in 10-second intervals, stirring between every, till it involves a boil and appears clear (about 30 seconds complete). Let cool.
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Scale back mixer velocity to low; steadily add hazelnut chocolate unfold, beating till effectively mixed. Add liqueur and vanilla, beating till effectively mixed. Add butter, 1 tablespoon (14 grams) at a time, beating till effectively mixed. Add mascarpone, 1 tablespoon (14 grams) at a time, beating till effectively mixed after every addition. Add gelatin combination, and beat till effectively mixed. Pressure combination by means of a fine-mesh sieve into ready crust, stirring with a spatula to cross all combination by means of sieve. Refrigerate, uncovered, till thick, chilly, and set, no less than 6 hours, or as much as in a single day.
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For topping: Within the bowl of a stand mixer fitted with the whisk attachment, beat chilly cream and confectioners’ sugar at medium-high velocity till stiff peaks kind; beat in vanilla. Unfold onto pie, and garnish with chopped hazelnuts, if desired. Serve instantly. Cowl and refrigerate for as much as 2 days.
