A couple of years ago, we saw, in the Parade magazine of all places, information about the best pies. Naturally, we were interested, especially in the idea of a Chocolate Hazelnut Pie. What combination could possibly be better? Well, we finally got around to making it — yeah, yeah, in our defense, we have a huge backlog of recipes that we want to try. Huge.
Right now, we are also thinking about what type of desserts to bring to a party that’s coming up. Number one on the list is Peanut Butter Cheesecake. It’ll knock the socks off anyone. Then, we thought about the Chocolaty Burgers. That would be good because they are an easy dessert to eat, and we planned to make them with Almond Cookies in addition to the standard scratched Vanilla Wafers, so that we’d have a gluten-free dish. It never hurts to try to have something for everyone. But then we saw this recipe, and said, “Hmm, I bet we can make this gluten-free!” And we did.
- 8 ounces semi-sweet chocolate chips, divided
- 1 cup skinned, toasted hazelnuts
- 5 tsp teff flour
- 5 tsp cocoa
- 3/4 cup sugar
- 1/4 cup hot water
- 4 eggs
- 10 Tbs unsalted butter, softened, divided
- 2 tsp vanilla extract
Try to use a high quality chocolate chip; we used Callebaut. The teff flour and the cocoa are gluten-free replacements for flour. So, if you have no problem with gluten, eliminate the cocoa and the teff, and use 1/4 cup all-purpose flour. Eggs, free range. Happier chickens mean better eggs. Only use real vanilla extract, as it has subtleties of flavor that imitation is lacking. Hazelnuts: if you can buy toasted and skinned hazelnuts, that’s great; if not, we’ll show you how to do it yourself.
Preheat oven to 350°F.
Toast hazelnuts. If your hazelnuts still have the skins, place them on a baking sheet and bake for 10 minutes.
Skin Hazelnuts. Put the hazelnuts in a dish towel and rub vigorously to remove skins. Yeah, we know some skins remain. Just try to remove most of the skins.
Butter pie plate. Using 1 tablespoon of butter, generously butter a 9-inch pie plate. Dust with flour.
Make coarse mixture. Place half of the chocolate chips in the bowl of a food processor, along with the teff, cocoa (or flour, if using), and hazelnuts. Pulse until nuts are coarsely chopped. Place mixture in a bowl and set aside.
Make batter. Place the remaining chocolate chips in the food processor along with the sugar, and process until fine. Add hot water, process, add eggs, process, add butter and vanilla, and process until mixed.
Add coarse mixture. Add the reserved hazelnut mixture and pulse a couple of times to mix.
Fill pie plate. Pour the mixture into the prepared pie plate, scraping out any remaining batter.
Bake. Bake for 40-45 minutes, until puffed and browned, and the center no longer jiggles when shaken.
Cool. Cool the pie at least one hour until room temperature.
Serve. Slice and enjoy. The original recipe called for serving with whipped cream, which would be good, but this dessert can also stand on its own.
Wow! This is one rich pie! It tastes of pure chocolate and hazelnuts bits. Very moist, but not fudgy; instead, the interior is more like a soft truffle. Amazingly tasty for a gluten-free dessert. Five stars!