Chocolate Caramel Hazelnut Pie
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- 9 inch pie crust
- 1 1/2 c
- 1/2 c
- 1/2 c
- butter, unsalted and cut into bits
- 5 oz
- evaporated milk
- 2 oz
- chocolate, unsweetened and cut up
- 2 c
- hazelnuts, chopped with skins removed
- hazelnuts, skinned
- almonds, sliced
1Filling preparation: First, prepare the pie shell.
2Then, in a large, heavy-bottomed saucepan, stir together the sugar and water.
3Set the saucepan over medium-high heat.
4Let the sugar mixture come to a boil and continue to cook until it caramelizes; Do not stir the sugar as it cooks. (If it caramelizes unevenly, you can move it around by swirling it in the pan).
5When the sugar is a rich golden brown, remove it from heat and stir in the butter and evaporated milk gradually, mixing well with a wooden spoon until smooth.
6Let cool for 5 minutes and stir in the chocolate; Beat with a whisk until very smooth.
7Set the filling aside to cool for 10-15 minutes and then stir in the nuts.
8Meanwhile, preheat the oven to 475.
9Assembly and baking: Pour the filling into the pie shell and bake for 10 minutes, until the edge is very brown and the center is bubbling.
10Once the pie has cooled to room temperature, about 1 hour, decorate it, if desired, by making small flowers with the whole hazelnuts and sliced almonds.