Chocolate Hazelnut Pie with Frangelico – We’re Baking with Abby Dodge!

Yields Serves 12

Prep Time 20 min

Cook Time 10 min

Total Time 30 mins

A rich chocolate pie flavored with hazelnuts and Frangelico hazelnut liqueur.


    For the crust

    • 1 cup (4 1/2 ounces) finely crushed graham cracker crumbs
    • 1/4 cup butter
    • 1/4 cup sugar
    • 1/2 cup finely chopped hazelnuts

    For the filling

    • 6 ounces bittersweet chocolate chips or chopped chocolate
    • 6 ounces white chocolate chips or chopped chocolate
    • 2 ounces (4 Tbsp) unsalted butter, cut into 4 pieces
    • 2 Tbsp Frangelico hazelnut liqueur
    • 1 cup half and half
    • 1/2 tsp pure vanilla extract
    • Pinch table salt

    For the topping

    • 1 package (8 ounces) mascarpone cheese
    • 3/4 cup heavy cream
    • 1/4 cup sugar
    • 2 Tbsp Frangelico hazelnut liqueur
    • 1/2 teaspoon pure vanilla extract


    1. Heat the oven to 375°F and have ready a 9-inch glass pie plate
    2. In a food processor, mix until thoroughly ground, the graham cracker crumbs, sugar, butter and hazelnuts.
    3. Dump the mixture into the prepared pie plate and press evenly onto the bottom and sides of the pan.
    4. Bake until fragrant and slightly darker brown, 8 - 10 minutes and set pie plate on a rack to cool.
    5. In a medium metal bowl set over simmering water, melt the dark and white chocolate, half and half, and butter.
    6. Remove from the heat and add the Frangelico, vanilla and salt.
    7. Whisk the mixture until well blended. Set aside, whisking occasionally, until room temperature and slightly thickened, about 1 hour. (See Notes for faster cooling option).
    8. With a rubber spatula, scrape the mixture into the crust and spread evenly. Let cool completely and refrigerate until the filling is set, about 4 hours and up to 1 day before adding the topping.
    9. In a medium bowl, combine the mascarpone, heavy cream, sugar, Frangelico liqueur, sugar and vanilla.
    10. Using an electric mixer with the whisk attachment, beat on low speed until smooth. Increase speed to medium high and beat until cream is thick and holds firm peaks.
    11. Decorate the top of the pie using a decorator tip or by using a small metal spatula; spreading the whipped cream over the chocolate filling leaving lots of swirls and peaks.
    12. Cover loosely and refrigerate up to 8 hours.
    13. Serve with shaved chocolate on each serving.
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