"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chocolate-Orange Hazelnut Pie Recipe

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This recipe for Chocolate-Orange Hazelnut Pie, by , is from Lydia's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lydia Brown
Added: Saturday, March 29, 2008


1 1/2 cups hazelnuts
1 jar (`3 oz) Nutella
1 refrigerated pie crust, for a 9" pie
2 large eggs
3 tbsp orange-flavored liqueur
1 tbsp thin shreds orange peel
For Topping:
4 oz. cream cheese, room temp
1 cup whipping cream, chilled
1/3 cup powdered sugar
3 tbsp Amaretto or Frangelica
1 1/2 tbs unsweetened cocoa
1/2 tbsp instant coffee

Bake hazelnuts at 350 for about 15 minutes. Cool slightly, then loosen skins by rubbing in a towel. Coarsely chop nuts. Fit pastry into a 9" pie pan. Fold excess crust under a flute. In a bowl with a mixer beat Nutella, eggs, and liqueur until well blended. Stir in orange peel and chopped nuts. Pour into prepared pie crust and bake on the lowest rack of a 325 oven for about 45 minutes. Cool on rack, and serve at room temperature.

Topping|: With an electric mixer, beat cream cheese until smooth. Add 1/2 cup whipping cream, powdered sugar, liqueur, cocoa and coffee. Beat until fluffy and smooth. Using the same beaters, beat remaining cream in a small bowl until firm peaks form, fold into cheese mixture. Serve pie with some of the topping garnished with additional chopped nuts and orange shreds.

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