White Chocolate Hazelnut Pie

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	577577 cal
pro	8 g8g pro
total fat	39 g39g total fat
sat. fat	19 g19g sat. fat
carb	49 g49g carb
fibre	2 g2g fibre
chol	126 mg126mg chol
sodium	204 mg204mg sodium
% RDI:	-
calcium	1010 calcium
iron	1313 iron
vit A	2424 vit A
vit C	22 vit C
folate	2020 folate

Preparation time: 15 minutes Chill: 1-1/2 hours
Total time : 42 minutes Freeze: 4 hours

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

1-1/4 cups all-purpose flour 1-1/4 1-1/4cups cupsall-purpose flour
1 tbsp icing sugar 1 1tbsp tbspicing sugar
1/4 tsp salt 1/4 1/4tsp tspsalt
1/3 cup cold butter , cubed1/3 1/3cup cupcold butter, cubed
1/3 cup whipping cream 1/3 1/3cup cupwhipping cream
1/3 cup chocolate-hazelnut spread , (such as Nutella)1/3 1/3cup cupchocolate-hazelnut spreadchocolate-hazelnut spread, (such as Nutella)
Filling:
1/2 cup hazelnuts 1/2 1/2cup cuphazelnuthazelnuts
2 Eggs 2 2Eggs
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
2 tbsp hazelnut liqueur , (or 1 tsp 5 mL vanilla)2 2tbsp tbsphazelnut liqueur, (or 1 tsp 5 mL vanilla)
6 oz white chocolate , finely chopped6 6oz ozwhite chocolate, finely chopped
1 cup whipping cream 1 1cup cupwhipping cream

Preparation

In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until in fine crumbs with a few larger pieces. Drizzle in cream, tossing with fork until dough clumps together. Press into bottom and up side of 9-inch (23 cm) round tart pan with removable bottom. Refrigerate for 30 minutes.

Prick bottom of pastry all over with fork; bake in 375°F (190°C) oven until golden, about 25 minutes. Let cool on rack. Spread chocolate-hazelnut spread over pie shell. Cover and refrigerate for 1 hour.

FIlling: On baking sheet, toast hazelnuts in 350°F (180°C) oven until fragrant and skins crack, about 10 minutes. Transfer to clean tea towel; rub vigorously to remove as much skin as possible. Coarsely chop and set aside.

In heatproof bowl over saucepan of simmering (not boiling) water, whisk together eggs, sugar and liqueur, whisking constantly until thick enough to coat back of spoon and thermometer registers 140°F (60°C), about 7 minutes. Whisk in white chocolate until smooth. Remove bowl and let cool.

In separate bowl, whip cream. Fold one-third into white chocolate mixture; fold in remaining cream. Fold in all but 2 tbsp (30 mL) of the hazelnuts; spoon into prepared crust. Sprinkle with remaining hazelnuts. Freeze for 4 hours or until firm. (Cover with plastic wrap then heavy-duty foil and freeze for up to 1 month.) Thaw in refrigerator for 30 minutes before serving.

Source : Canadian Living Magazine: December 2010