Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Chocolate Hazelnut Pie




Source of Recipe


Internet


List of Ingredients




To drizzle, put the melted chocolate in a
plastic sandwich bag, snip a corner, and squeeze.

3/4 cup all-purpose flour
1/3 cup very finely chopped
hazelnuts
3 tablespoons brown sugar
1/3 cup butter or margarine, melted
1 8-ounce package cream cheese, softened
3/4 cup semisweet chocolate pieces, melted and cooled
1/3 cup granulated sugar
2 tablespoons milk
1 cup whipping cream
1/4 cup semisweet chocolate pieces
2 tablespoons butter or margarine
1/4 cup frozen loose-pack unsweetened red raspberries,thawed
2 tablespoons light-colored corn syrup
Fresh mint (optional)



Recipe



For crust, in a bowl stir together flour, hazelnuts, and brown sugar. Stir in melted butter; toss to mix. Spread evenly in a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust.
Bake in a 425 degree F. oven for 8 to 10 minutes or until brown. Cool.

For filling, in another mixing bowl combine cream cheese, melted chocolate, granulated sugar, and milk; beat with an electric mixer on medium speed until
smooth. In a chilled bowl beat whipping cream until soft peaks form; fold into cream cheese mixture. Spread in the cooled crust. Cover loosely and chill for several hours or overnight.

Before serving, in a small saucepan melt 1/4 cup chocolate pieces and 2 tablespoons butter or margarine; drizzle onto pie.

For sauce, in a blender container or food processor bowl combine raspberries and corn syrup; cover and blend or process until nearly smooth. If desired, press sauce through a sieve to remove seeds. Serve with pie. If desired, garnish with fresh raspberries and mint.

Servings: 10