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Black-Bottom Hazelnut Pie | Epicurious Recipe

Black-Bottom Hazelnut Pie | Epicurious
Source: Epicurious



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
Makes one 9" pie


For the Crust :

Step 1 : 

  • Pulse granulated sugar, salt, and 1 1/4 cups flour in a food processor to combine.
  • Add butter and pulse until coarse, pea-size crumbs form, about 10 seconds.
  • With the motor running, add 2 Tbsp. ice water and process until dough just holds together, about 30 seconds.
  • Squeeze a small amount of dough between your fingers: If it’s very crumbly, pulse in more ice water 1 Tbsp. at a time (2 Tbsp. maximum).
  • Do not overprocess.

Step 2 :

  • Turn out dough onto a lightly floured surface and push together into a ball.
  • Knead a few times to combine, then flatten into a disk with smooth edges (no cracks).
  • Cover tightly and chill at least 1 hour.

Step 3 :

  • Roll out dough 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" overhang; trim excess.
  • Fold overhang under and crimp as desired.
  • Chill until cold, about 30 minutes.

Step 4 :

  • 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 :

Step 5 :

  • Place racks in bottom third and center of oven; preheat to 375°F.
  • Place a rimmed baking sheet on bottom rack to preheat.

Step 6 :

  • 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.

Step 7 :

  • 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.

Step 8 :

  • 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.

Step 9 :

  • 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.

Step 10 :

  • 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.



A recipe from Epicurious

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