American Pie Council

2011 Contest Recipe

Chocolate Hazel Nut Crunch Pie

Alberta Dunbar
Category: Nut
Chocolate Hazel Nut Crunch Pie
Serves 8
Crisco Classic Pie Crust
1 1/3 all-purpose flour
1/2 tsp salt
1/2 stick Crisco all vegetable shortening
3 to 6 tbsp ice water
Preheat oven to 400 degrees. Spoon flour into measuring cup and level. Mix flour and salt in a medium bowl. Cut in shortening using pastry blender or 2 knives until flour is blended and forms pea-size chunks. Sprinkle with 1 tablespoon of water at a time. Toss lightly with a fork until dough forms a ball. Roll on lightly floured board to fit a 9-inch pie plate with 1/2 inch overlap. Turn into pie plate and flute edges and prick bottom with fork. Bake at 400 degrees for 10 minutes or until golden brown. Cool on rack completely before filling.
Filling:
12 oz cream cheese, softened
3 tbsp heavy cream
4 oz milk chocolate
4 oz semi-sweet chocolate
4 oz dark chocolate
1 1/2 cups ground toasted hazelnuts
3/4 cups toffee baking bits
1 cup heavy cream whipped with 1 1/2 tsp hazelnut extract
Place cream cheese and cream in a large bowl, beat on high until smooth. In a medium microwave safe bowl, place all 3 kinds of chocolate in bowl and melt at 50% at 15 second intervals until melted. Cool chocolate. Beat in cooled chocolate until combined with a wooden spoon. With the spoon, carefully fold in nuts and toffee bits. Fold in whipped cream with hazelnut extract. Pour into cooled shell, spread evenly and smooth top. Chill for 30 to 40 minutes.
Topping:
2 cups of heavy cream
1/4 cup of powdered sugar
3/4 tsp of hazelnut extract
Garnish- Chocolate hazelnuts, chocolate leaves (optional)
Combine all ingredients in medium bowl. Beat on high until stiff. Place 2 cups in pastry bag with rosette tip. Frost pie with remaining topping. Pipe large rosettes around outer edge and in the center of pie. Place a chocolate hazelnut on each. Surround center rosette with chocolate leaves (optional).