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Hazelnut Chocolate Chess Pie With A Buckwheat Crust

This take on the classic southern chess pie brings in the warmth and crunch of hazelnuts, paired with the creamy richness of chocolate. It makes for an unforgettable dessert that's sure to become a new fall favorite!

Course Dessert
Keyword chess pie
Servings 12 people
Calories 485 kcal

Ingredients

Hazelnut Chocolate Chess Pie

  • 2 eggs beaten
  • 1/3 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup dark corn syrup
  • 1/2 cup creme fraiche or heavy cream
  • 2 tablespoons cocoa powder
  • 3 tablespoons corn meal
  • 1 1/2 teaspoons flake kosher sea salt
  • 4 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon hazelnut extract
  • 1 1/2 cups hazelnuts chopped

Buckwheat Crust

  • 1/2 cup buckwheat flour
  • 1 1/2 cups all-purpose flour
  • 1 cup unsalted butter very cold
  • 6-8 tablespoons ice water
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon flake kosher sea salt
  • 1/2 teaspoon  allspice
  • 1/4 teaspoon cinnamon

Instructions

Buckwheat Crust

  1. Preheat the oven to 350 degrees Fahrenheit. To prepare the crust, mix together all of the dry ingredients in a large bowl. Cut the butter into pea-sized pieces over the bowl, or pulse together using a food processor. Add the ice water, a tablespoon at a time, mixing with a wooden spoon rather than your hand to help keep the dough cool, until fairly well mixed (it's okay if there's still some small blobs of butter).

  2. Grab a handful of the dry crumbly dough mixture and squeeze. If it holds together you don't need to add anymore water. Roll the dough out until it is about 1 centimeter thick, then place it over a well-greased and lightly floured 8-inch pie dish (mine measures about 2 inches deep).

  3. Trim the edges and use the remaining dough to create a decorative border by cutting out shapes, (or just place the remaining dough in a freezer-safe plastic bag and freeze for when you want to make another pie). Place the crust in the refrigerator.

Hazelnut Chocolate Chess Pie

  1. To prepare the filling, beat the eggs, granulated sugar, brown sugar, corn syrup, creme fraiche, cocoa powder, corn meal and salt until smooth. Add the butter, vanilla, and hazelnut extracts and mix until incorporated. Stir in the hazelnuts.

  2. Pour the filling into the pie shell. Bake for 50 minutes to 1 hour or until the filling is set on top and the pastry is golden brown. Allow to cool for 1 hour before slicing and serving.

Nutrition Facts
Hazelnut Chocolate Chess Pie With A Buckwheat Crust
Amount Per Serving
Calories 485 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 15g 75%
Cholesterol 91mg 30%
Sodium 423mg 18%
Potassium 206mg 6%
Total Carbohydrates 44g 15%
Dietary Fiber 2g 8%
Sugars 24g
Protein 6g 12%
Vitamin A 15.5%
Vitamin C 1.2%
Calcium 4.9%
Iron 11.4%
* Percent Daily Values are based on a 2000 calorie diet.