Dark Chocolate Hazelnut Mud Pie Recipe
Although 'Pi Day' may have come and gone this year, we believe that there is never a wrong time to enjoy pie in all its wonderful sweet and savory varieties. And that is especially true with this dark chocolate hazelnut mud pie, created by recipe developer Jennine Rye. The deep rich flavors of dark chocolate combine with nutty, sweet hazelnut in a silky smooth set custard, which is topped with heaps of whipped cream, encased in a chocolate cookie crust; this is definitely a pie you won't soon forget.
With such a sumptuous and elegant-sounding description, you might be wondering why this dessert is called a "mud" pie. The story of how this pie got its name is about as clear as mud, but it is thought that the rich, dark chocolate pie closely resembles the thick mud from the banks of the Mississippi River. Thankfully, the appearance is the only thing this delicious pie has in common with riverbank mud. This dark chocolate hazelnut mud pie recipe elevates the original concept into a gorgeous dessert fit for any dinner party. Read on to find out how you can make this chocolate pie recipe at home.
Gather the ingredients for this dark chocolate hazelnut mud pie
To make this dark chocolate hazelnut mud pie, first, you will need to gather the ingredients. To make the pie crust you will need chocolate cookie crumbs and butter. To make the chocolate hazelnut custard filling, you will require egg yolks, cornstarch, milk, sugar, cocoa powder, dark chocolate, hazelnut syrup, and more butter. And, to complete the pie you will also want whipping cream and roasted hazelnuts.
If you are looking to adultify your pie a little more, recipe developer Rye recommends swapping out the hazelnut syrup for Frangelico: a sweet hazelnut liqueur that works wonderfully in this decadent chocolate pie.
Make the chocolate crust
To create this dark chocolate hazelnut mud pie, you will start by creating the pie crust. To do this, add the chocolate cookie crumbs to a bowl, and then melt some butter before adding it to the cookie crumbs. Thoroughly mix the melted butter into the crumbs until they clump together and resemble wet sand. At this point, transfer the wet cookie crumbs to an 8-inch cake tin, and then press them into the base and sides of the tin with a measuring cup or similar implement. Then, simply place the cake tin into the fridge to allow the pie crust to set.
Create the custard filling
To make the chocolate custard filling for this pie, begin by whisking together the egg yolks and the cornstarch. Then heat up milk, sugar, and cocoa powder in a saucepan until the sugar has dissolved. Gradually combine the hot chocolate milk with the egg yolks and cornstarch, and then reheat the mixture together until it becomes thick and custardy. The cocoa powder alone won't give this custard the rich chocolate flavor it deserves, so dark chocolate is then mixed into the hot custard, along with the hazelnut syrup, and finally a little butter. When everything is melted and thoroughly combined, transfer the thick, glossy chocolate custard to the prepared pie crust, and place it into the fridge to chill and set fully.
Whip the cream
Once the chocolate custard layer has set, it is time to finish off the mud pie by whipping some cream. There are several different methods for whipping cream, and Rye recommends doing it by hand with a balloon whisk to give you total control over the resulting texture of the cream. Whichever way you choose to whip your cream, once you are done heap it on top of the chilled, set pie, and then scatter the chopped, roasted hazelnuts over the top. Your dark chocolate hazelnut mud pie is ready to serve and will store well in an airtight container in the fridge for up to three days.
- For the crust
- 2½ cups chocolate cookie crumbs
- ⅓ cup butter, melted
- For the custard
- 6 egg yolks
- ¼ cup + 2 tablespoons cornstarch
- 3 cups whole milk
- ¾ cup granulated sugar
- ⅓ cup cocoa powder
- 6.5oz dark chocolate, finely chopped
- 1½ teaspoons hazelnut syrup
- 1½ tablespoons butter
- For the topping
- 1 cup whipping cream
- ⅓ cup roasted hazelnuts, roughly chopped
- In a microwave, melt ⅓ cup of butter, then, in a medium-sized bowl, mix together the chocolate cookie crumbs and the melted butter until the mixture looks like wet sand. Transfer this to an 8-inch round cake tin, and then press it into the base and sides of the tin to form the crust for the mud pie. Place this into the fridge to harden.
- To make the custard, begin by whisking together the egg yolks and the cornstarch until a smooth, shiny paste has formed.
- In a medium-sized saucepan, add the milk, granulated sugar, and cocoa powder, and then gently heat it for 3 to 4 minutes, stirring continually, until all of the sugar has dissolved.
- Take the saucepan from the heat, and then scoop ½ cup of the hot chocolate milk from the saucepan and whisk it into the egg yolk and cornstarch mixture. Keep whisking until the mixture is fully combined and smooth.
- Then transfer the bowl containing the egg yolk mixture into the rest of the hot milk mixture, and whisk thoroughly to make sure it is well combined.
- Place the saucepan back onto the hob over gentle heat, and allow the mixture to cook and thicken for a few minutes, stirring constantly. Once the mixture begins to thicken and take on a custard-like consistency, remove the saucepan from the heat.
- Transfer the finely chopped dark chocolate into a large bowl, add the hazelnut syrup, and then pour the hot chocolate custard over the top. Whisk everything until the chocolate has melted and fully combined with the custard. Finally, add the remaining 1½ tablespoons of butter to the bowl and mix it in, until the custard is thick, smooth, and glossy.
- Remove the cake tin from the fridge and transfer the custard to the hardened biscuit casing. Smooth the top of the chocolate custard and then chill the mud pie for at least 4 hours, preferably overnight, to allow the custard filling to set completely.
- Just before serving, whisk the cream by hand or using a mixer, until it is thick. Heap it onto the chilled chocolate custard, and finally sprinkle with the roughly chopped, roasted hazelnuts.
| Calories per Serving | 723 |
| Total Fat | 44.9 g |
| Saturated Fat | 19.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 142.5 mg |
| Total Carbohydrates | 75.7 g |
| Dietary Fiber | 5.6 g |
| Total Sugars | 45.2 g |
| Sodium | 347.9 mg |
| Protein | 10.0 g |
