Hazelnut Double Fudge Pie
Yield
1 piePrep
20 minCook
50 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
|
|
| ½ | cup |
cocoa powder
|
|
| 3 | large |
eggs
slightly beaten |
|
| 1 ¼ | cups |
light corn syrup
|
|
| ½ | cup |
heavy whipping cream
|
|
| ½ | cup |
liqueur
hazelnut flavor |
*
|
| ½ | cup |
butter
melted |
|
| ¾ | cup |
hazelnuts (filberts)
halved |
|
| 1 | cup |
mini chocolate chips
|
*
|
| 1 | each |
pie shell (9 inch)
unbaked, edges crimped high |
|
| 1 | x |
whipped cream
lightly sweetened, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
|
|
| 118 | ml |
cocoa powder
|
|
| 3 | large |
eggs
slightly beaten |
|
| 296 | ml |
light corn syrup
|
|
| 118 | ml |
heavy whipping cream
|
|
| 118 | ml |
liqueur
hazelnut flavor |
*
|
| 118 | ml |
butter
melted |
|
| 177 | ml |
hazelnuts (filberts)
halved |
|
| 237 | ml |
mini chocolate chips
|
*
|
| 1 | each |
pie shell (9 inch)
unbaked, edges crimped high |
|
| 1 | x |
whipped cream
lightly sweetened, optional |
*
|
Directions
Mix the sugar and cocoa thoroughly, add to the eggs.
Add the corn syrup, cream, hazelnut liqueur, and melted butter.
Mix well. Add the hazelnuts and chocolate chips, mix and pour into the pie shell.
Bake for 45 to 50 minutes in a 350℉ (180℃) oven until the filling is set.
It will puff up slightly and cracks will form around the edges.
As the pie cools it will settle. The texture is similar to a wet brownie, but the taste is of an incredibly rich fudge.
Serve in small slices.
