Chocolate Hazelnut Pie
Ingredients:
3/4 cup all-purpose flour
1/3 cup very finely chopped hazelnuts
3 tablespoons brown sugar
1/3 cup butter, 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)
Directions:
1. 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.
2. 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.
3. 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. Makes 10 servings.