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Rich Chocolate Bottom Pie with Hazelnut Crust
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Prep Time:
25 minutes
Total Time:
4 hours
Nutella™ filled pie with a scratch crust infused with hazelnuts and cinnamon.
Ingredients:
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup cold butter
  • 1/4 cup finely chopped hazelnuts (filberts)
  • 1/2 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 2 tablespoons butter, melted
  • 2 teaspoons vanilla
  • 4 eggs
  • 1/8 teaspoon salt
  • 1/4 cup Nutella®
Instructions:
  • Preheat oven to 350°F. Combine flour and 1/2 cup butter in a medium bowl, using a pastry blender or fork, until mixture is crumbly. Add hazelnuts and cinnamon, then shape dough into a ball. Press the dough firmly into the bottom and sides of a 9-inch glass pie plate.
  • In a large bowl, use an electric mixer to blend granulated sugar, corn syrup, 2 tablespoons of butter, vanilla, eggs, and salt until well combined. Spread hazelnut spread over crust, then pour filling on top. Place pie plate on a cookie sheet as a precaution for any potential spillover.
  • Bake for 60-65 minutes until the top is golden brown and the filling is nearly set, with a slight jiggle in the center. If needed, cover the crust edges with a pie shield or foil strips to avoid over-browning. Let it cool on a rack for 30 minutes, then refrigerate for at least 2 hours or overnight before serving.
  • Garnish each slice of pie with a dollop of fresh whipped cream.

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