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Ultra Chocolate Buttercream Pie




Source of Recipe


CD Kitchen


List of Ingredients




Chocolate Buttercream Filling:
1 cup butter, softened
1 1/2 cups powdered sugar, sifted
3 eggs, room temperature
3 tbsp Frangelico liqueur
8 oz. semi-sweet chocolate, broken in pieces
1/4 cup whipping cream
1 tsp vanilla extract

Whipped Cream Topping:
3/4 cup whipping cream
1/4 cup powdered sugar, sifted
1 tbsp Frangelico liqueur
1/2 tsp vanilla extract


Recipe



Chocolate Nut Crust:
In a food processor, process 1 cup toasted hazelnuts until coarsely chopped.
Add 4 oz semi-sweet chocolate, broken into small pieces, 2 tbsp butter, cut
into pieces, and 1/2 cup brown sugar. Process until chocolate is finely
chopped and mixture is crumbly. Press mixture into a 9 inch pie plate.
Chill.

To make filling: cream butter and powdered sugar.

Beat in eggs, one at a time, until well combined.

Beat in liqueur.

melt chocolate and cream together, over low heat, whisking occasionally,
until well mixed.

Mix melted chocolate into butter mixture.

Stir in vanilla.

Fill pie crust with filling, spreading into a dome shape.

Chill while preparing topping.

To make topping: combine whipping cream, sugar, liqueur, and vanilla. Whip
mixture until it forms soft peaks. Spread over chocolate filling.

Chill until firm.

Garnish pie with chocolate curls.