Hazelnut Double Fudge Pie

Think 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.