Hazelnut Double Fudge Pie
Submitted by francisca c
Hazelnut double fudge pie with cocoa, chocolate chips, hazelnut liqueur, and cream baked in a flaky shell. Dense, wet-brownie texture with intense fudge richness. Slice thin, it’s that decadent.
YIELD
1 piePREP
20 minCOOK
50 minREADY
1 hrsThink of the densest, richest brownie you’ve ever had, pour it into a pie shell, stud it with chocolate chips and toasted hazelnuts, and spike the whole thing with hazelnut liqueur. That’s this pie.
The filling puffs up in the oven and cracks around the edges as it bakes, then sinks back down as it cools into a fudgy, almost truffle-like center. It’s supposed to look like that. Those cracks are your signal that the filling set properly.
Cocoa powder and chocolate chips together give you the “double fudge” here. The cocoa brings deep, bitter chocolate backbone while the chips add pockets of melted sweetness throughout. The hazelnut liqueur ties it all together with a warm, nutty finish.
Pro Tips
- Crimp your pie shell edges high. This filling is liquid going in and a low crust means overflow and a smoky oven.
- Let the pie cool completely before slicing. The filling needs time to set into that dense fudge texture. Cut it warm and you get chocolate soup (still delicious, but messier).
- Serve small slices. This is intensely rich and a thin wedge with a dollop of lightly sweetened whipped cream is plenty.
Variations
- Swap hazelnut liqueur for bourbon or Kahlua for a different boozy spin on the fudge filling.
- Use a chocolate cookie crust instead of a standard pie shell to go full chocolate overload.
- Toast the hazelnuts before adding them to the filling for deeper, nuttier flavor and better crunch.
Ingredients
Directions
Mix the sugar and cocoa thoroughly, add to the eggs.
Add the corn syrup, cream, hazelnut liqueur, and melted butter.
Mix well. Add the hazelnuts and chocolate chips, mix and pour into the pie shell.
Bake for 45 to 50 minutes in a 350℉ (180℃) oven until the filling is set.
It will puff up slightly and cracks will form around the edges.
As the pie cools it will settle. The texture is similar to a wet brownie, but the taste is of an incredibly rich fudge.
Serve in small slices.
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