Italian Chocolate Pie
User Reviews
5
Italian Chocolate Pie
Description
Italian Chocolate Pie begins with a lightly baked pie crust that provides a golden and firm base for the rich filling. The filling combines dark chocolate, heavy cream, and butter heated together to create a velvety ganache that hardens upon chilling for a dense, luscious texture. The entire pie is refrigerated to properly set the filling, then garnished with whole roasted hazelnuts, adding both flavor contrast and a crunchy texture. The popping and clinking of the chocolate shine through in this dessert, supported by the homemade or store-bought crust's buttery notes.
The pie cuts cleanly and presents as a refined dessert suitable for occasions where an elegant chocolate treat is desired. The use of dark chocolate ensures a deep cocoa flavor without excessive sweetness. The pie crust acts as a sturdy frame and complements the dense ganache filling.
A practical tip from the recipe notes is that if you make the homemade Crostata dough, you can refrigerate or freeze leftover crust for future pies, ensuring efficient use of ingredients and less waste. Allow the crust to cool completely before pouring in the filling to avoid sogginess.
Ingredients
- 1 pie crust homemade or store bought
CHOCOLATE FILLING
- 7 ounces dark chocolate 200 grams, good quality, or mixture of dark and milk chocolate
- 1 cup heavy cream 240 grams, whipping or whole cream
- 2 tablespoons butter room temperature
TOPPING
- 35 whole hazelnut
Instructions
- Make your Crostata Dough, and refrigerate for approximately 30 minutes.
- Pre-heat oven to 350F (180C). Lightly grease and flour a 9 inch (22 cm) pie plate.
- Remove the dough from the fridge and roll to 1/8" thickness, then fit in the prepared pie plate. Prick the bottom of the dough with a fork, then cover the dough with parchment paper, place dry beans or pie weights on top. Bake for approximately 15 minutes, remove paper and weights and continue to bake for another 5-10 minutes or until golden. Let the crust cool completely before filling.
- While the crust is cooling make the filling, chop the chocolate and place in a medium sized bowl. In a medium pot heat the cream until very hot but not boiling. Pour the cream over the chocolate and stir until smooth, add the butter and stir again until smooth. Let cool if very hot.
- Pour the chocolate filling into the cooled crust and refrigerate for 2 hours, remove and top with roasted hazelnuts, refrigerate again for another 2-3 hours or until completely firm. Enjoy!
Roasting the hazelnuts
- Place the hazelnuts on a cookie sheet and bake for 10 minutes in the pre-heated oven. Remove the nuts to a bowl and let cool. Do not leave the nuts on the hot cookie sheet or they may cook too much.
Notes
- The homemade Crostata dough recipe yields enough dough for two pie crusts; leftover dough can be wrapped tightly in plastic wrap and stored in a freezer bag for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 39mg | 13% |
| Sodium | 103mg | 4% |
| Potassium | 176mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 428IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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