CHOCOLATE HAZELNUT PIE RECIPES

Steps:

• For crust, in a bowl stir together flour, hazelnuts, and brown sugar. Stir in melted butter; toss to mix. Spread evenly in a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust. Bake in a 425 degree F oven for 8 to 10 minutes or until brown. Cool.
• For filling, in another mixing bowl combine cream cheese, melted chocolate, granulated sugar, and milk; beat with an electric mixer on medium speed until smooth. In a chilled bowl beat whipping cream until soft peaks form; fold into cream cheese mixture. Spread in the cooled crust. Cover loosely and chill for several hours or overnight.
• Before serving, in a small saucepan melt 1/4 cup chocolate pieces and 2 tablespoons butter or margarine; drizzle onto pie. For sauce, in a blender container or food processor bowl combine raspberries and corn syrup; cover and blend or process until nearly smooth. If desired, press sauce through a sieve to remove seeds. Serve with pie. If desired, garnish with fresh raspberries and mint. Makes 10 servings.

Steps:

• Preheat oven to 375°. Working with prepared dough, press down edges with floured fork tines, leaving 1-inch between crimping. Freeze 10 minutes or until firm.
• Line bottom of dough with foil; arrange pie weights on foil. Bake in middle of oven 20 minutes or until set. Remove weights and foil; brush edges with egg white, and sprinkle with turbinado sugar. Return to oven; bake 8-10 minutes more. Transfer to a wire rack; let cool.
• Turn oven down to 325°. Bring milk, granulated sugar, and salt to a simmer in a pan over medium-high heat. Remove from heat; stir in chocolate, and let stand 5 minutes. Whisk until melted. Whisk in sour cream, then whisk in egg yolks and vanilla.
• Pour filling into crust, and smooth top with a spatula. Bake in middle of oven 25-35 minutes or until just set. Transfer to a wire rack to cool, and chill until firm, at least 1 hour or up to overnight. Top with toasted hazelnuts; slice and serve.