BLACK-BOTTOM HAZELNUT PIE
Here's a sophisticated riff on classic pecan pie for chocolate lovers. This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused hazelnut filling, as well as a delectable topping of crunchy sugar-coated hazelnuts.
Provided by Rhoda Boone
Categories Pie Dessert Thanksgiving Butter Hazelnut Chocolate Vanilla Egg
Yield Makes one 9" pie
Number Of Ingredients 15
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.
CREAMY HAZELNUT PIE
I've always been a big fan of peanut butter. Then I found chocolaty Nutella hazelnut spread and I was hooked! I even changed one of my all-time favorite pie recipes by substituting that ingredient. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 567 calories, Fat 33g fat (13g saturated fat), Cholesterol 32mg cholesterol, Sodium 224mg sodium, Carbohydrate 65g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.
CLASSIC PLUM PIE WITH CUSTARD
This traditional favourite is an ideal post-Sunday lunch pud
Provided by James Martin
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet in to heat up. Put the plums, sugar and cloves in a pan. Simmer until the sugar dissolves and the plums are juicy, 8-10 mins. Mix the cornflour with a little of the juice, then mix well into the fruit. Boil for a few mins, stirring, until thickened.
- For the custard, blend the yolks and sugar. Heat the milk, cream and vanilla in a pan until almost boiling, then gently pour onto the egg mix, whisking constantly. Return to a clean pan and heat gently, stirring, until the mix thickens and coats the back of a spoon. Cool quickly, then chill. Custard can be made up to a day ahead and gently reheated.
- Roll out two-thirds of the pastry on a floured surface. Use to line a pie dish, letting the pastry hang over the edges a little. Fill with the plums. Roll out remaining pastry, about 2.5cm bigger than the dish, then drape over the plums. Pinch edges together well, then make a small hole in the top. Brush with egg and sprinkle with sugar. Can be assembled up to 1 day ahead. Place on the hot baking sheet. Bake for 25-30 mins until golden brown, and serve hot with the custard.
Nutrition Facts : Calories 681 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 42 grams sugar, Protein 9 grams protein, Sodium 0.77 milligram of sodium
PLUM, HAZELNUT & CHOCOLATE CAKE
Plums, chocolate and hazelnut - this is a cake that really celebrates the season. Enjoy a slice with your mid-morning coffee or serve it warm for dessert
Provided by Mary Cadogan
Categories Afternoon tea, Dessert
Time 1h15m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a round 20cm cake tin. Halve and stone 4 plums, set aside for later, then roughly chop the remaining plums.
- Put the sugar, butter, flour, ground hazelnuts, eggs and baking powder into a large bowl and beat with a wooden spoon or electric hand mixer for 1-2 mins, until smooth and light. Stir in the chopped plums and chocolate, then tip into the prepared cake tin and smooth the top.
- Arrange the halved plums over the top of the mixture, pressing them down lightly, then scatter over hazelnuts. Bake for 40-50 mins until the top is golden and the cake feels firm to the touch. Cool in the tin for 10 mins, then turn out, remove the paper and cool on a wire rack. Heat the jelly, then brush over the top of the cake before serving.
Nutrition Facts : Calories 581 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 33 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.83 milligram of sodium
SPICED PLUM PIE
The subtle tastes of orange and nutmeg bring out the fresh flavor of plums in this comforting pie. Be sure to have a slice while it's still warm, with a scoop of vanilla ice cream. -Lucille Mead, Ilion, New York
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Line a 9-in. pie plate or cast iron skillet with bottom pastry; trim even with edge. Arrange plums in crust. In a small bowl, combine sugar, flour, cinnamon, salt and nutmeg. Stir in egg, orange juice and zest. Pour over plums; dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry., Bake 45-50 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack 10 minutes before cutting. Serve warm with ice cream if desired.
Nutrition Facts : Calories 412 calories, Fat 18g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 303mg sodium, Carbohydrate 60g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
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