Chocolate Caramel Hazelnut Pie Recipes

CHOCOLATE CARAMEL HAZELNUT PIE

Steps:

• To remove brown paper skin of hazelnuts, first toast them in a 400° oven for 5 to 6 minutes. Let them cool and then roll them in a kitchen towel. Don't worry about getting every last bit of the skin off the nuts, only what is loose. Strain out the skins, chop the nuts coarsely.
• Prepare the pie shell, add foil and pie weights and blind bake at 375 ° for 7-8 minutes, just until the pie pastry is set. Do not let the pastry brown at all. Let cool.
• In a large heavy-bottomed saucepan, stir together the sugar and water. Set the saucepan over medium-high heat. DO NOT STIR THE SUGAR!!!! Let the sugar come to a boil and continue to cook until it is a golden brown. If it browns unevenly, you can move it around by swirling it in the pan. When the sugar is a rich golden brown, remove it from the heat, stand back and add the butter. Stir it in with a wooden spoon, then the evaporated milk until smooth. Let cool for 5 minutes and stir in the chocolate. Set the filling aside to cool for 10 to 15 minutes and then stir in the nuts Meanwhile preheat the oven to 450°.
• Pour the filling into the pie shell and bake for 10 minutes or until the edge is very brown and the center is bubbling.
• ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM

CHOCOLATE CARAMEL HAZELNUT PIE

Steps:

• Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling., For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust., Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving.

CHOCOLATE CARAMEL HAZELNUT PIE

Steps:

• 1. Filling preparation: First, prepare the pie shell.
• 2. Then, in a large, heavy-bottomed saucepan, stir together the sugar and water.
• 3. Set the saucepan over medium-high heat.
• 4. Let the sugar mixture come to a boil and continue to cook until it caramelizes; Do not stir the sugar as it cooks. (If it caramelizes unevenly, you can move it around by swirling it in the pan).
• 5. When the sugar is a rich golden brown, remove it from heat and stir in the butter and evaporated milk gradually, mixing well with a wooden spoon until smooth.
• 6. Let cool for 5 minutes and stir in the chocolate; Beat with a whisk until very smooth.
• 7. Set the filling aside to cool for 10-15 minutes and then stir in the nuts.
• 8. Meanwhile, preheat the oven to 475.
• 9. Assembly and baking: Pour the filling into the pie shell and bake for 10 minutes, until the edge is very brown and the center is bubbling.
• 10. Once the pie has cooled to room temperature, about 1 hour, decorate it, if desired, by making small flowers with the whole hazelnuts and sliced almonds.