Chocolate Mud Pie with Hazelnuts

"Found this recipe in our local newspaper on the day following a recipe request. Haven't tried it myself, but it looks as if it will be fudgy and fabulous!"
 
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Ready In:
50mins
Ingredients:
16
Serves:
16
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ingredients

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directions

  • Preheat oven to 325.
  • Lightly grease a 10.
  • 5" glass or ceramic pie plate and set aside.
  • Put hazelnuts in a skillet over medium heat.
  • Toast 4 minutes, shaking pan occasionally.
  • Set aside to cool slightly, then chop finely.
  • Measure 1/3 cup for filling and 1/2 cup for icing; set aside.
  • For the filling: Sift together flour, cocoa, salt and nutmeg; set aside.
  • Cream butter and granulated sugar until light in color in large mixing bowl, two to three minutes.
  • Add eggs, one at a time at 30 second intervals.
  • On low speed, add Frangelico or vanilla, then dry ingredients.
  • Mix only until blended.
  • Stir cherries and 1/3 cup hazelnuts into batter.
  • Scoop into pie plate and smooth top with back of a spoon.
  • Bake 25 minutes.
  • The center of the pie will be a little shiny and a toothpick inserted in the center should still be slightly moist.
  • Set on a cooling rack.
  • For icing: Melt butter over low heat in heavy 2-quart saucepan.
  • Remove from heat and blend in cocoa powder, confectioner's sugar, condensed milk and corn syrup.
  • Mix as much as possible.
  • Place back on low heat and stir constantly until icing becomes shiny and thin enough to spread.
  • Remove from heat and stir in Frangelico and 1/4 cup of hazelnuts.
  • Spread warm over still-warm pie.
  • Sprinkle remaining 1/4 cup hazelnuts around edge.
  • Serve slightly warm or at room temperature with vanilla ice ream or slightly whipped whipped cream, if desired.

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