White Chocolate Hazelnut Pie
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
Ingredients
- 1-1/4 cups all-purpose flour 1-1/4 cups all-purpose flour
- 1 tbsp icing sugar 1 tbsp icing sugar
- 1/4 tsp salt 1/4 tsp salt
- 1/3 cup cold butter , cubed1/3 cup cold butter, cubed
- 1/3 cup whipping cream 1/3 cup whipping cream
- 1/3 cup chocolate-hazelnut spread , (such as Nutella)1/3 cup chocolate-hazelnut spread, (such as Nutella)
- Filling:
- 1/2 cup hazelnuts 1/2 cup hazelnuts
- 2 Eggs 2 Eggs
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- 2 tbsp hazelnut liqueur , (or 1 tsp 5 mL vanilla)2 tbsp hazelnut liqueur, (or 1 tsp 5 mL vanilla)
- 6 oz white chocolate , finely chopped6 oz white chocolate, finely chopped
- 1 cup whipping cream 1 cup whipping cream
Preparation
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







