Hazelnutpie Recipes

CREAMY HAZELNUT PIE

Steps:

• In a large bowl, beat cream cheese, confectioners' sugar and 1 cup Nutella until smooth. Fold in whipped topping. Spread evenly into crust., Warm remaining Nutella in microwave for 15-20 seconds; drizzle over pie. Refrigerate at least 4 hours or overnight.

BLACK-BOTTOM HAZELNUT PIE

Steps:

• For the Crust
• Pulse granulated sugar, salt, and 1 1/4 cups flour in a food processor to combine. Add butter and pulse until coarse, pea-size crumbs form, about 10 seconds. With the motor running, add 2 Tbsp. ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it's very crumbly, pulse in more ice water 1 Tbsp. at a time (2 Tbsp. maximum). Do not overprocess.
• Turn out dough onto a lightly floured surface and push together into a ball. Knead a few times to combine, then flatten into a disk with smooth edges (no cracks). Cover tightly and chill at least 1 hour.
• Roll out dough to a 13" round on a lightly floured surface. Roll dough loosely around rolling pin and transfer to a standard 9"-diameter pie dish. Lightly press dough into pan, leaving a 1" overhang; trim excess. Fold overhang under and crimp as desired. Chill until cold, about 30 minutes.
• Do Ahead: Dough can be made and shaped into disk 3 days ahead. Keep chilled, or freeze up to 3 months. Thaw before rolling.
• For the Filling and Assembly
• Place racks in bottom third and center of oven; preheat to 375°F. Place a rimmed baking sheet on bottom rack to preheat.
• Spread hazelnuts on another rimmed baking sheet and bake on center rack until light golden brown, about 10 minutes. Reserve 1 cup whole hazelnuts to decorate pie; finely chop remaining hazelnuts.
• Melt chocolate in a small heatproof bowl set over a small saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted and smooth. (You can also do this in a microwave.) Remove from heat and let cool slightly. Spread chocolate in bottom of pie shell with the back of a spoon and chill until set, about 15 minutes.
• Melt butter in a small skillet over medium heat or in a microwave in a microwave-safe bowl. Pour butter into a large bowl. Whisk in brown sugar, espresso powder, vanilla, 1 cup corn syrup, and 3/4 tsp. salt until well incorporated. Whisk in eggs, then fold in chopped hazelnuts.
• Pour filling into pie crust (do not overfill). Toss whole hazelnuts with remaining 2 Tbsp. corn syrup and 1/4 tsp. salt in a small bowl and arrange on top of pie. Place pie dish on preheated baking sheet on bottom rack and bake 20 minutes. Rotate baking sheet, move to center rack, and continue to bake, covering edges with foil or a pie shield if crust starts to brown too much, until crust is golden brown and filling is almost set with a slight jiggle in center of pie, 20-25 minutes more. Transfer pie to a wire rack and let cool before slicing, about 3 hours.
• Do Ahead: Filling (before decorating) can be made 1 day ahead. Bring to room temperature before baking. Pie can be made 2 days ahead. Cover loosely with foil and store at room temperature.

HAZELNUT PIE

Steps:

• In a large bowl,mix everything except the hazelnuts (and the pie shell of course) until smooth.
• Add hazelnuts and mix until well incorporated.
• Pour into pie shell.
• Bake in a 350 degree oven for 45 minutes.
• Remove from oven and allow to stand of at least 20 minutes before cutting.
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

HAZELNUT AND CHOCOLATE PIE WITH VANILLA WHIPPED CREAM

Steps:

• Position an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F.
• Put 1/2 of the chocolate chips, hazelnuts, and flour in the bowl of a food processor. Pulse until the hazelnuts are coarsely chopped. Pour the hazelnut mixture into a small bowl and set aside. Combine remaining chocolate chips and sugar in the food processor. Blend until the mixture is finely ground. With the machine running, gradually add the hot water until the chocolate is melted and mixture is smooth. Add the eggs, butter, vanilla and cinnamon. Pulse until mixture is blended. Return the hazelnut mixture to the food processor and pulse to incorporate. Pour the mixture into a buttered and floured 9-inch pie dish. Bake for 35 minutes. Place the pie on a cooling rack and cool for 1 hour. (Top may crack during cooling.) Refrigerate for 2 hours. (Pie can be made 1 day in advance and stored in the refrigerator). Allow the pie to return to room temperature for 30 minutes before serving.
• In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar, vanilla, and cinnamon. Continue to beat until cream holds stiff peaks.
• To serve: Cut the pie into slices and dollop with the Vanilla Cream.

HOLIDAY PIE-SPICED HAZELNUTS

Steps:

• Mix together the sugar, cinnamon, allspice, ginger, cloves, nutmeg and 1 1/2 teaspoons salt in a small bowl and set aside.
• Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet.
• Put the egg white in a large bowl and whisk until frothy. Add the hazelnuts and toss to coat in the egg white. Add the spice blend and toss to coat again.
• Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl.

MOONSTRUCK'S HAZELNUT FRENCH SILK PIE

Steps:

• Prepare the pan:.
• Preheat the oven to 350°F.
• Lightly spray a 9 inch spring form pan with pan spray.
• Line the bottom of the inside of the pan with a 9 inch round piece of parchment paper or aluminum foil.
• Wrap a piece of aluminum foil around the outside base of the pan so that the foil comes up the sides of the pan about one inch.
• Place the prepared pan in a large roasting pan or baking pan that is at least one inch deep.
• Set the pan aside.
• The crust:.
• Place the hazelnuts, oatmeal, and brown sugar in the bowl of a food processor.
• Pulse the processor a few times then turn it on.
• Grind until the nuts are fine but not oil.
• Add the melted butter and mix just to combine all of the ingredients in the processor bowl.
• Press the crust mixture evenly into the bottom of the pan.
• Set aside.
• The filling:.
• Break or cut the Moonstruck dark chocolate into small pieces and place into the top of a double boiler along with the 1 1/4 cup butter.
• Fill the bottom of the double boiler with about one inch of water.
• Bring to a boil then remove from the heat.
• Place the top of the double boiler over the steaming water.
• Stir until the chocolate and butter mixture have melted.
• Add the hazelnut butter, brewed espresso beverage, and the Grand Marnier.
• Stir to thoroughly combine.
• Whisk the eggs and the 3/4 cup of brown sugar until foamy.
• Add the chocolate mixture and stir to thoroughly combine.
• Pour the batter into the prepared spring form pan with the crust in the bottom.
• Place the roasting or baking pan holding the filled spring form pan on the middle rack of the oven.
• Add about one inch of boiling water to the roasting or baking pan.
• Carefully slide the rack into the oven.
• Bake for approximately 45 minutes until the filling has set but the center is still shiny.
• Remove the spring form pan from the oven and place on a cooling rack.
• Cool completely in the spring form pan.
• Place the cooled cake into the refrigerator and chill for at least six hours. Overnight is better.
• Glaze:.
• Chop the chocolate and place in a stainless steel or glass bowl.
• Place one inch of water in a small heavy saucepan.
• Place the saucepan on the stove and bring the water to a simmer.
• Remove the saucepan from the stove.
• Place the bowl containing the chopped chocolate on top of the pan of simmering water.
• Stir the chocolate until it is completely melted.
• Remove the bowl from the top of the pan and dump the water out.
• Place the cream and light corn syrup into the sauce pan and bring to a boil.
• Pour the hot liquid over the melted chocolate.
• Whisk the hot liquid and the chocolate together to completely combine.
• Set the chocolate mixture aside and allow the Ganache to cool for five minutes.
• Whisk the softened butter into the chocolate mixture.
• Finish and serve:.
• Remove the sides of the spring form pan.
• Place a piece of plastic wrap or foil over the top of the cake.
• Invert the cake onto a flat dish.
• Peel the paper or foil off of the bottom crust.
• Invert the cake onto a 9 inch cardboard cake round.
• Place the cake on a cooling rack over a cookie sheet.
• Pour the Ganache over the cake, using a small icing spatula to coax the Ganache over the sides of the cake. If necessary, use the spatula to spread the Ganache on the sides of the cake. The cake should be completely covered with Ganache.
• Allow the Ganache to set up until it is firm.
• If you are not serving right away, return to the refrigerator.
• Cut into servings using a knife dipped in hot water and wiped dry each time you make a slice.
• Place on a serving plate and garnish with whipped cream and fresh berries.

PEAR AND HAZELNUT CRUMB PIE

Steps:

• For filling:
• Stir first 6 ingredients in large bowl. Add pears and toss to coat.
• For topping
• Whisk flour, sugar and cinnamon in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in nuts.
• Preheat oven to 375°F. Spoon pear filling into pie crust. Sprinkle topping evenly over filling. Bake pie 15 minutes. Reduce oven temperature to 350°F. Continue baking pie until pears are tender and filling is bubbling thickly, covering edges with foil if crust is browning too quickly, about 1 hour 5 minutes longer. Cool pie on rack at least 2 hours. Serve slightly warm or at room temperature.