- Dish type
- Pies and tarts
- Sweet pies and tarts
- Nut pie
A simple and yummy pie, generously filled with chocolate and hazelnut spread. You can also cut the pastry in 6 to 8 equally sized small disks and make single size pies.
2 people made this
- 300g plain flour
- 100g caster sugar
- 1/2 teaspoon baking powder
- 150g cold butter, cubed
- 1 egg
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 600 to 700g hazelnut and chocolate spread such as Nutella®
MethodPrep:20min ›Cook:40min ›Extra time:30min freezing › Ready in:1hr30min
- Sift the flour in the bowl of a food processor. Add sugar, baking powder and cold butter. Pulse until the butter is all mixed with the other ingredients and the mixture is yellowish.
- Transfer in a bowl or on a working surface, make a well and add egg, egg yolk and vanilla extract. Work the mixture quickly, just enough make a ball. Wrap in cling film and refrigerate for 30 minutes.
- Preheat the oven to 180 C / Gas 4.
- Remove 2/3 of the mixture from the fridge. Roll it out 3mm thick to a size that fits a 20 or 22cm ceramic or glass baking tin, large enough to cover bottom and sides. Cut any excess from the edges and prick the bottom. Pour in the Nutella® and spread evenly.
- Remove the remaining mixture from the fridge, add to your scrapes and roll out 3mm thick. With a pastry or ravioli wheel cut out 10 to 12 strips of about 2cm width. Place on top of the filling in a crisscross pattern and pinch the ends well to seal.
- Bake in the preheated oven until slightly golden, about 40 minutes. If it gets too dark, cover the top with tin foil and keep baking.
- Remove from oven, cool on a rack and serve.
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45 Chocolate Pie Recipes That'll Melt Any Chocolate-Lover's Heart
These pies are so gorgeous they'll make your eyes pop.
When it comes to the best pie recipes there are dozens of deliciously different types out there&mdashincluding apple pie, pumpkin pie, pecan pie, and sweet potato pie. But when you want to make a truly decadent dessert, there's really only one option: Chocolate.
And these chocolate pie recipes definitely take the, er, cake. There are so many different kinds of chocolate pies included in our roundup, you're going to have a tough time deciding which to bake first. If you're in the mood for something a little outside of the box, we recommend the German chocolate pie, the chocolate marble cheesecake pie, or the salted caramel pecan chocolate pie. The frozen Nutella chocolate mousse pie, the salted caramel peanut butter fudge chocolate pie, and the dark chocolate salted caramel Oreo pie are also amazing options for impressing your Thanksgiving guests.
Prefer a traditional chocolate pie recipe? There are plenty of classic ideas listed here. And one of the best parts about most of these is that they're no-bake dessert recipes. Yes, you can make a truly indulgent pie without even touching your oven&mdashhow incredible is that? And although kids aren't always the biggest pie fanatics, lots of them are chocolate fanatics, so we're confident they'll love each and every one of them. We definitely recommend making a few of these chocolate pies to feed your family, especially around the holidays when you may have more guests over than usual. They're so delicious, they'll be devoured in no time.
For the crust: Sift the flour and salt into a medium bowl. Add the shortening. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits. Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour.
On a lightly floured work surface, roll out the dough into a 13-inch circle about 1/8-inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan. Using scissors or a sharp knife, trim the dough to a 1-inch overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while making the filling.
For the filling: Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl.
Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes, keeping any extra for another use, and set aside.
Preheat the oven to 400°F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 cup of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it.
Meanwhile, in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and 1/2 cup brown sugar, the granulated sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the partially baked pie shell, smoothing the top.
Reduce the oven temperature to 350°F. Bake until a knife inserted in the center of the filling comes out clean, about 1 ½ hours. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve with whipped cream.
Reprinted from "LaBelle Cuisine." Copyright © 1999 by Patti LaBelle with Laura B. Randolph. Published by Broadway Books, an imprint of Penguin Random House, LLC.
My husband's very favorite chocolate pie of all time: Basic crust, chocolate pudding filling. Done!
whole pie crust, baked and cooled (or can use Oreo or graham cracker crust)
weight bittersweet chocolate, chopped finely
Whipped cream, for serving
- Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.
- Pour in milk and egg yolks, and whisk together.
- Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more just watch it!) The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.
- Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.
- Cut into slices and serve with whipped cream!
Whenever my husband, the strapping stallion I call Marlboro Man, imagines chocolate pie&mdashand I imagine that he imagines it frequently, because it&rsquos one of his favorite desserts&mdashhe doesn&rsquot think of French Silk Pie or Chocolate Chiffon Pie or Chocolate Chess Pie or any other variation. He thinks of this one. This is just good ol&rsquo basic, can&rsquot-go-wrong, everyone-loves-it, super-easy-to-make, been-around-forever chocolate pie with a pudding filling, and my beloved could seriously eat a slice every day of his life and never get bored.
And speaking of that: This pie is always one of those things that drives home to me the differences between Marlboro Man and me, and let me explain: In no universe would he ever, ever consider adorning his chocolate pie with anything. Not whipped cream, not fruit, not nuts, not sauces&hellipnothing. To him, that would mar the beautiful simplicity of this luscious dessert and he sees absolutely no logical reason for it.
I, on the other hand, will keep adding stuff to the top of my chocolate pie until my fridge is empty, my pantry is cleaned out, and the cows come home.
Differences make the world go &rsquoround!
Now, the first step to making this homemade pie is to put a storebought frozen pie crust into the oven. Ha. At least that&rsquos what I did. I was out of my frozen crusts and I didn&rsquot feel like making one on the spot, so I used a storebought frozen one.
Now, if you really want to impress your friends, forget about the pie crust and come close to burning it, as I did above.
They&rsquoll be amazed at your talent!
All of that&rsquos about to be forgotten, though, when you make this luscious pie filling, which is nothing more than chocolate pudding. (So consider this a chocolate pudding recipe, too!) Start by putting sugar into a saucepan&hellip
- 2 Cups sugar
- 1 Cup water
- 1 Teaspoon grated lemon zest
- 2 Tablespoons honey
- 1/2 Cup unsalted butter, melted
- 14 phyllo dough sheets, thawed
- Semolina custard (recipe follows)
For the semolina custard:
- 6 Cups milk
- 7 large eggs
- 1 Cup fine semolina
- 3/4 Cups sugar
- 2 Tablespoons unsalted butter
- 1 Teaspoon grated lemon zest
Easy Oil Pie Crust
Although most pie crust recipes call for shortening or butter, you can make a successful pie crust without either. Using oil makes the crust vegan friendly, so this simple oil crust can cater to restricted dietary needs or people with dairy allergies or intolerances. A pie crust using oil is not only a nice change but is also much easier to make as you don't need a pastry blender or a rolling pin. The result is a flaky crust that you can use for savory or sweet fillings.
Keep in mind that the oil you use will impact the flavor of the crust, so the dough is most versatile when made with a mild-flavored oil like vegetable, canola, or orange safflower. Choose wisely, as coconut oil, olive oil, or peanut oil can add a bold and rich flavor. Use coconut oil for an added flavor in a coconut cream pie or banana cream pie with coconut, olive oil for a quiche or chicken pot pie, or peanut oil to complement a chocolate filling.
Also, different oils have different smoking points, so first check the temperature you are planning to use on the oven against the smoking point of the oil you have in your dough. If too hot, the dough will inevitably "smoke" and have a sour flavor.
This is the perfect pie crust recipe for beginner bakers or anyone intimidated by having to cut shortening into the flour. It's also a quick and easy alternative to crusts for all types of pies. If you need a top crust as well for your pie, simply double the recipe.
Perfect pastry and delicious fillings, both sweet and savoury. Cut a slice and dig in.
Chicken, kale & mushroom pot pie
A satisfying chicken and mushroom one-pot that makes a great family supper or freeze leftovers for another day.
Chicken & mushroom puff pie
This is just what you need on a cold night. Serve with creamy mashed potatoes
Indian potato pie
This impressive vegetarian pie is really versatile - it tastes great hot, warm or cold, so you can make it well ahead
Chicken, leek & mushroom pies
Make these creamy chicken, leek and mushroom pies from scratch or use up leftover roast chicken and make a stock from the bones. They require a little extra effort, but they're worth it
Veggie shepherd’s pie with sweet potato mash
The secret to this shepherd's pie filling is to choose big carrots so they don’t lose their texture when cooked
Curried vegetable pie
Heat oven to 200C/fan 180C/gas 6. Heat oil in a large pan, then cook the onion, garlic and chilli for 2-3 mins until tender. Stir in the garam masala, turmeric and cumin, then cook for a further 2-3 mins.
Add carrots, parsnip, cauliflower and courgette to the pan with 300ml/1/2pt water, bring to the boil, then simmer for 5 mins until the vegetables are almost tender. Drain, reserving the cooking liquid, then mix with the peas.
Melt butter in a small pan, stir in flour, then cook for 1 min. Add reserved vegetable cooking liquid, then cook, stirring, until it forms a thick sauce. Simmer for 3 mins, stirring, then remove from heat and stir in the yogurt, coriander, vegetables and seasoning. Leave to cool.
Spoon the mixture into a 900ml pie dish. Brush the rim of the dish with water. Roll out pastry and use to cover the pie, pressing firmly on to the rim. Trim edges and press firmly to seal. Make a hole in the centre of the pie to allow steam to escape. Brush with the milk, place on a baking sheet and bake for 25-30 mins.
- 3 Cups lime sherbet (or other green-tinted frozen dessert)
- 2 Cups lemon sorbet (or other white-tinted frozen dessert)
- 3 Cups blood orange gelato (or other red-tinted frozen dessert)
- 1/3 Cup mini chocolate chips
Step 1: Cover the bottom of a spring form pan with parchment paper, or line a round cake pan with plastic wrap (drape the wrap over the sides so that you can lift the pie from the pan when it's ready).
Step 2: Let 3 cups lime sherbet soften at room temperature for 10 minutes, then spread around the perimeter of the pan (creating the watermelon "rind"). Cover with plastic wrap and freeze for 45 minutes.
Step 3: Next, add a ring of "white" using 2 cups softened lemon sorbet, and refreeze.
Step 4: Stir 1/3 cup mini chocolate chips into 3 cups softened blood orange gelato, then fill the center with the mixture.
Step 5: Freeze the entire dish until firm, about 6 hours. Slice the pie into wedges with a hot knife and serve.