Chocolate-Hazelnut Cream Pie

Clarke Christmas Eve was everything Tyler said it would be. Fourteen people, a house that smelled like pine and sugar cookies, Debbie in the kitchen from four in the morning, Roy Clarke at the head of the table looking satisfied with everything. Marcus told a story that lasted forty-five minutes and ended with everyone crying from laughing. Tyler brother Daniel brought his girlfriend for the first time and the whole family evaluated her with the invisible precision of people who love each other fiercely and want to protect that love.

I brought pecan pie. Debbie tasted it and said it was right, which from Debbie means perfect. She said Linda, that is her sister, you should have Savannah teach you this crust. I was in a family kitchen being asked to teach the crust. I want to write that sentence again so I can keep seeing it.

Tyler gave me his gift first, before the group exchange. He handed me a small box. Inside was a bracelet, simple gold, with a charm that was a tiny cast iron skillet. He said he had it made. I held it and could not say anything for a moment and he said is that okay and I said that is the most okay thing anyone has ever given me. I have not taken it off.

I gave him the card about the biscuits. He read it twice. Then he looked up at me with the expression he gets when something has gotten through to him in the deep way and said nothing for a moment. Then he said I am going to hold you to this. I said that is the idea.

The pecan pie was the one I brought to Clarke Christmas Eve, but this chocolate-hazelnut cream pie is the one that lives in the same spirit — the kind of pie where the crust does half the talking, where someone takes a bite and goes quiet before they say anything. Debbie asked me to teach Linda the crust, and I keep thinking about what that means: that a crust can carry trust, can carry welcome. If you’re going to learn one crust, learn it for a pie that deserves it — and this one does.

Prep Time: 30 min | Cook Time: 15 min | Total Time: 3 hrs 45 min (includes chilling) | Servings: 8

Ingredients

For the crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into cubes
3–4 tablespoons ice water
For the filling:
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
3 egg yolks, lightly beaten
1/2 cup chocolate-hazelnut spread (such as Nutella)
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/4 cup chopped toasted hazelnuts
2 tablespoons chocolate shavings or mini chocolate chips

Instructions

Make the crust. In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Add ice water one tablespoon at a time, mixing gently with a fork, just until the dough holds together when pinched. Form into a disk, wrap in plastic, and refrigerate at least 30 minutes.
Blind bake the crust. Preheat oven to 400°F. On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 9-inch pie plate, trim edges to a 1/2-inch overhang, and crimp as desired. Line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights, and bake an additional 5–8 minutes until golden. Cool completely on a wire rack.
Cook the filling. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble, about 8–10 minutes. Continue cooking and stirring for 2 more minutes.
Temper the egg yolks. Remove the pan from heat. Slowly pour about 1/2 cup of the hot mixture into the beaten egg yolks while whisking constantly. Pour the yolk mixture back into the saucepan and return to medium heat. Cook, stirring constantly, for 2 more minutes until thickened.
Finish the filling. Remove from heat. Stir in chocolate-hazelnut spread, butter, and vanilla until fully melted and smooth. Pour filling into the cooled pie crust. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate at least 3 hours or until fully set.
Make the whipped topping. When ready to serve, beat heavy cream and powdered sugar together with a hand mixer on medium-high speed until stiff peaks form. Spread or pipe over the chilled pie filling.
Garnish and serve. Scatter toasted hazelnuts and chocolate shavings over the whipped cream. Slice and serve cold. Store leftovers covered in the refrigerator for up to 3 days.

Nutrition (per serving)

Chocolate-Hazelnut Cream Pie — The Crust That Started Everything