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Desserts

Chocolate Hazelnut Pie

Chocolate Hazelnut Pie recipe
Recipe and Photo by: Better Homes and Gardens
A hazelnut crust holds a double dose of chocolate in this refrigerator pie. It's in the cream cheese filling and the drizzle on top.
time
prep:
1 min
total:
30 min
servings
total:
10 servings

What You Need

3/4
cup  all-purpose flour
1/3
cup  very finely chopped hazelnuts
3
tablespoons  brown sugar
1/3
cup  butter, melted
1
 8-ounce package cream cheese, softened
3/4
cup  semisweet chocolate pieces, melted and cooled
1/3
cup  granulated sugar
2
tablespoons  milk
1
cup  whipping cream
1/4
cup  semisweet chocolate pieces
2
tablespoons  butter or margarine
1/4
cup  frozen loose-pack unsweetened red raspberries, thawed
2
tablespoons  light-colored corn syrup
 Fresh mint (optional)

Make It

1. For crust, in a bowl stir together flour, hazelnuts, and brown sugar. Stir in melted butter; toss to mix. Spread evenly in a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust. Bake in a 425 degree F oven for 8 to 10 minutes or until brown. Cool.

2. For filling, in another mixing bowl combine cream cheese, melted chocolate, granulated sugar, and milk; beat with an electric mixer on medium speed until smooth. In a chilled bowl beat whipping cream until soft peaks form; fold into cream cheese mixture. Spread in the cooled crust. Cover loosely and chill for several hours or overnight.

3. Before serving, in a small saucepan melt 1/4 cup chocolate pieces and 2 tablespoons butter or margarine; drizzle onto pie. For sauce, in a blender container or food processor bowl combine raspberries and corn syrup; cover and blend or process until nearly smooth. If desired, press sauce through a sieve to remove seeds. Serve with pie. If desired, garnish with fresh raspberries and mint. Makes 10 servings.

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