Categories: Dessert, Never Tried, Pies, Special Occasion
Ingredients
- CRUST
- 2 1/2 cups fine chocolate wafer crumbs
- 1/2 cup hazelnuts, skinned, toasted and ground
- 2 tablespoons butter
- FILLING
- 5 tablespoons butter
- 3/4 cup + 1 1/2 tablespoons sugar
- 3/4 cup hazelnuts, skinned, toasted and chopped
- 1 1/2 cup heavy cream
- 1/2 lb milk chocolate, chopped
- 1 large egg yolks
- 3 large egg whites
- 1/2 cup chilled heavy cream
- 10 whole hazelnuts, skinned and toasted
- Chocolate shavings, for garnish
Directions
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CRUST: In food processor, process wafer crumbs, ground hazelnuts and butter til well incorporated.
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Spray 10" quiche pan (with 2" removable fluted rim) with shortening. Press crumbs into bottom and up sides. Bake at 350 12 minutes.
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FILLING: In heavy pan, melt 3 tablespoons of the butter over medium-high heat. Add 3/4 cup of the sugar and stir til dissolved. Boil til it just turns golden caramel. Remove from heat and add chopped nuts and 1/2 cup of the cream. Reduce heat to medium and cook 2 minutes. Pour into crust and let cool completely.
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In metal bowl set over a pan of simmering water, melt chocolate with remaining 1 cup of cream. Let cool to room temperature.
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With electric mixer, cream remaining 2 tablespoons of butter, beat in yolks one at a time, then beat in chocolate til mixture is stiff.
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In another bowl, beat egg whites til they hold soft peaks, beat in 1 1/2 tablespoons sugar and beat til it holds stiff peaks. Stir 1/4 of the egg whites into the chocolate, fold in remaining egg whites gently and spoon into crust.
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Chill pie, loosely covered, 2-12 hours and remove pan’s rim. In chilled bowl, beat chilled heavy cream til it just holds soft peaks. With pastry bag and decorative tip, pipe cream around the edge of pie and garnish with whole nuts and shaved chocolate.