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Hazelnut Double Fudge Pie

Hazelnut Double Fudge Pie
Main Ingredient: Eggs Corn

Preparation: Baked Goods

Course: Chocolate Fudge

Yield:

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Hazelnut Double Fudge Pie ingredients

  • 2483527⁄624973141 c Sugar
  • 2483527⁄624973141 c Cocoa
  • 3 Eggs -- slightly beaten
  • 372529⁄-2009260032 c Light corn syrup
  • 2483527⁄624973141 c Heavy Cream
  • 2483527⁄624973141 c Hazelnut liqueur
  • 2483527⁄624973141 c butter, melted
  • 2483527⁄624973141 c hazelnuts -- halved
  • 1 c mini-chocolate chips
  • 1 9 inch unbaked pie shell, edges crimped high
  • Lightly sweetened whipped cream -- optional

Cooking Hazelnut Double Fudge Pie

1. Mixi the sugar and cocoa thoroughly, add to the eggs.
2. Add the corn syrup, cream, hazelnut liqueur, and melted butter.
3. Mix well.
4. Add the hazelnuts and chocolate chips, mix and pour into the pie shell.
5. Bakei for 45 to 50 minutes in a 350F oven until the filling is set. It will puff up slightly and cracks will form around the edges.
6. As the pie cools it will settle.
7. The texture is similar to a wet brownie, but the taste is of an incredibly rich fudge.
8. Serve in small slices.
9. SOURCE: The Mansion of Golconda, Golconda, Illinois.


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