Hazelnut Chocolate Chunk Pie with Yogurt Whipped Cream

Disclosure:  This post is sponsored by Stonyfield Organic as part of an ongoing partnership. As always, the opinions here are all my own!

THANKSGIVING IS 3 DAYS AWAY, FRIENDS.

I’m shouting because maybe if I say it loud enough, it will actually sink in that I need to crank things up into high gear and get my Turkey Day on {sans actual turkey for me, of course, but that just means more for you!} I had so many grand plans {in my head}, but it’s been one thing after another and, unfortunately, working on all the new recipe ideas fell by the wayside.

BUT. Pie.

I had the bright idea a few weeks ago to ask “the people” through an Instagram story poll about Thanksgiving dessert necessities, and the results were quite clear: They want pie.

{By the way, Instagram is where all the fun is at guys. You can follow here!}

To be completely honest, I was hoping that I would have an audience that prefers their sugar high outside of a crust because pie is usually not my number 1 choice when it comes to sweets. But, to traditionalists, I think it’s just not Thanksgiving without a slice of pie of some sort. And I get it.

So, off to the kitchen I went to work on a pie that would give the people what they want, but also satisfy my own dessert cravings. And I came up with this delightful concoction.

Hazelnut Chocolate Chunk Pie with Yogurt Whipped Cream! This rich, fudgy pie is basically a hazelnut chocolate chunk cookie in a buttery pie crust. Let that sink in. You really can’t go wrong with that combination of delicious elements.

You can, however, make it even more right by topping it off with homemade Yogurt Whipped Cream, which is no more difficult to make than regular whipped cream but with an extra added tang from Stonyfield Whole Milk Greek Yogurt. If you’re feeling a little sassy, you can even add in a few teaspoons of hazelnut liqueur or bourbon for an extra kick to the whole thing.

This pie is just an adapted version of “Race Day Pie” {also known as Derby Pie} that I made for the first time years ago and couldn’t get off my mind. That’s why I knew that, if I must make pie, this is the pie I must make. Just a few little tweaks is all it took to turn the original pie from The Chattanoogan into a gooey, chocolate version that is basically irresistible to anyone with taste buds.

Anyway, I know I haven’t been able to post as many recipes as I wanted, but I must say that I think I did things right, focusing on dessert. 😉

Are you a Thanksgiving traditionalist when it comes to pie on the dessert table, or are you serving up something unique? I want to know! 

Chocolate Hazelnut Brownie Pie

Hazelnut Chocolate Chunk Pie with Yogurt Whipped Cream! This rich, fudgy pie is basically a hazelnut chocolate chunk cookie in a buttery pie crust. Let that sink in. You really can’t go wrong with that combination of delicious elements.

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Course Dessert

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 6 servings

Author Dianna Muscari

Ingredients  

• 1 ready made pie crust or this recipe
• ½ cup butter {1 stick} melted and cooled
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ¼ cup flour
• ¼ cocoa powder
• Pinch of salt
• ½ cup finely chopped dry roasted unsalted hazelnuts
• ½ cup semi-sweet chocolate chunks {or chips}

For Yogurt Whipped Cream

• ½ cup heavy whipping cream
• ¼ cup Stonyfield Whole Milk Greek Yogurt
• 2 tablespoons powdered sugar
• ¼ teaspoon vanilla extract*

Instructions 

• Preheat oven to 350 degrees. Place the unbaked, prepared pie crust on top of a baking sheet. {If making your own crust, arrange into a 10 inch pie dish and place atop a baking sheet.}
• In a medium bowl, whisk together cooled butter, sugar, eggs and vanilla extract until combined.
• Fold in flour, cocoa powder and salt with a rubber spatula until well-incorporated.
• Gently stir in hazelnuts and chocolate chunks or chips to distribute evenly. Pour the mixture into the unbaked crust and smooth with spatula.
• Bake for about 40 minutes or until the center has puffed a bit {it may crack, that's ok} and the middle is gooey but mostly set.
• Remove from oven and allow to cool for about 20 minutes before slicing. Dollop with Yogurt Whipped Cream if desired.

For Yogurt Whipped Cream:

• In a small bowl whisk together heavy cream, yogurt, powdered sugar and vanilla with a hand mixer until smooth. Beat until soft peaks form and refrigerate until ready to serve.

Dianna's Tips

* You can add 2 tablespoons of your favorite liqueur or spirit such as Frangelico or Bourbon to the pie filling if desired for a boozy twist.

** You can also add about a tablespoon of liqueur to the whipped cream as well.