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.
Servings: 6 servings
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.
Notes
* 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.