Black-Bottom Hazelnut Pie recipe | Epicurious.

com 15/12/2019, 23*18

Black-Bottom Hazelnut Pie

BY RHODA BOONE EPICURIOUS NOVEMBER 2019

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.

YIELD: Makes one 9" pie ACTIVE TIME: 1 hour TOTAL TIME: 6 hour 30 minutes

INGREDIENTS
For the Crust
2 tsp. granulated sugar
1/2 tsp. kosher salt
1 1/4 cups all-purpose flour, plus more for dusting
1/2 cup (1 stick) unsalted butter, cut into pieces, frozen for 15 minutes
For the Filling and Assembly
3 cups blanched hazelnuts
4 oz. bittersweet chocolate, chopped
6 Tbsp. unsalted butter
1 cup (packed) light brown sugar
1 Tbsp. instant espresso powder
1 Tbsp. vanilla extract
1 cup plus 2 Tbsp. light corn syrup
1 tsp. kosher salt, divided
3 large eggs, room temperature, beaten to blend

PREPARATION
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Black-Bottom Hazelnut Pie recipe | Epicurious.com 15/12/2019, 23*18

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Roll out dough (vendors)
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"
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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.

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