Description
This Chocolate Hazelnut Chess Pie is easy to make and full of chocolate hazelnut spread flavor! It’s sweet, rich and perfect for the holidays!
Ingredients
- Homemade 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 large eggs, room temperature
- 1 large egg yolk, room temperature
- 6 tbsp (120g) hazelnut chocolate spread (such as Nutella)
- 3/4 cup (120ml) whole milk, room temperature
Instructions
- Make the pie crust according to the instructions if making a homemade pie crust. Once 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 shape your crust. “Dock” the crust by pricking it with a fork. This helps the crust not bubble up and cook unevenly.
- Refrigerate the crust for 2-3 hours or freeze for about an hour. You want to be sure the crust is very cold.
- When the pie crust is ready, preheat oven temperature to 425°F. To make the filling, combine the sugar and flour in a large mixing bowl, then add the melted butter and vanilla extract and combine. It will be dry and crumbly. Use a silicon spatula to gently combine the ingredients, so that you don’t over mix and add too much air.
- Add the eggs and egg yolk and gently stir until well combined, then add the chocolate hazelnut spread and gently stir until well combined. Again, use a silicon spatula to gently combine the ingredients, so that you don’t over mix and add too much air.
- Add about half of the milk and gently stir until well combined, then add the remaining milk and gently stir until well combined. Again, use a silicon spatula to gently fold/stir the ingredients together, so that you don’t over mix and add too much air. Mixing things in this order helps to prevent lumps from forming, so be sure to mix thing separately, when listed above.
- Pour the pie filling into the cold crust, then bake for 10 minutes. Reduce the oven temperature to 325°F and bake for another 35-45 minutes, adding a pie crust shield about half way through, if needed, to keep the crust from browning too much.
- Remove the pie from the oven and set on a wire rack to cool for 1-2 hours, until room temperature.
- Carefully cover the pie and place in the fridge to cool completely, 3-4 hours. Pie can be made 1-2 days ahead and refrigerated until ready to serve. Best if eaten within 4-5 days.
Notes
- Crust: If using my crust recipe, keep in mind that you only need one crust. So you can make the whole recipe (which makes 2 crusts) and freeze one crust for later, or cut the recipe in half and make one crust.
- Make ahead: Chess pie can be made 1-2 days in advance. In fact, I recommend making it at least 1 day in advance so it has lots of time to chill. Just cover it with plastic or foil and keep it refrigerated.
- Fridge: This pie can be stored in the fridge for up to 5 days. Wrap the pie pan tightly with plastic wrap or, if you’ve already sliced it, wrap the slices in plastic wrap or place them in an airtight container.
- Freezer: Before freezing, be sure to allow the pie to firm up completely in the fridge. Then just wrap it in a double layer of plastic wrap and freeze for up to 3 months. Leftover individual slices can also be frozen too.
Nutrition
- Serving Size: 1 Slice
- Calories: 397
- Sugar: 42.5 g
- Sodium: 122.5 mg
- Fat: 17.6 g
- Carbohydrates: 56.9 g
- Protein: 3.8 g
- Cholesterol: 74.3 mg
