Giada chocolate hazelnut pie fills a crostata crust with toasted hazelnuts, bittersweet chocolate chips, and maple syrup, then bakes low and slow at 325°F. And it serves 6 to 8 at around 665 calories per slice in about 3 hours, since the pie needs cooling and chilling time after the oven.
Where a classic pecan pie leans on corn syrup and pecans alone, Giada De Laurentiis swaps in hazelnuts and bittersweet chocolate for a Northern Italian twist. That combination gives the filling a richer, more complex flavor, while the maple syrup replaces corn syrup and adds a deeper sweetness.
Getting the doneness right separates a silky filling from a rubbery one, because the center should barely jiggle when you pull the pie from the oven. Overbake it and the eggs seize, so check at the 60-minute mark and add time in 10-minute windows until the middle just sets.
Source: Giadzy.com (Giada De Laurentiis)
Giada Chocolate Hazelnut Pie
Course: DessertsCuisine: AmericanDifficulty: Easy6
servings20
minutes1
hour10
minutes665
kcalSugar, flour, and beaten eggs stir together with toasted hazelnuts, chocolate chips, maple syrup, melted butter, and vanilla in one bowl. Then the filling pours into a chilled crostata crust and bakes at 325°F for about an hour until the center barely jiggles. And after cooling and a full hour in the fridge, the pie slices cleanly with a dense, fudgy center.
Ingredients
- For the filling:
1/2 cup sugar
2 Tbsp all-purpose flour
3 eggs, beaten
1 1/2 cups peeled, chopped, and toasted hazelnuts
8 oz bittersweet chocolate chips (about 1 cup)
1 cup maple syrup
1/4 tsp salt
2 Tbsp butter, melted
1 tsp vanilla extract
- For the crust:
1 batch Giada’s crostata dough (recipe linked separately on the source page) or 1 store-bought pie crust
Directions
- Preheat the oven: Set it to 325°F, since the low temperature bakes the filling gently and keeps the eggs from curdling.
- Roll the dough: On a lightly floured surface, roll the crust to about 1/4 inch thick, then fit it into a 9 to 10-inch pie pan.
- Trim and crimp: Leave a 1/2-inch overhang, then tuck it under to double the edge and crimp with your knuckles for a decorative border.
- Chill the crust: Place the lined pan in the fridge while you make the filling, since cold dough holds its shape better during baking.
- Mix the dry base: In a large bowl, stir together the sugar and flour so they combine evenly before the wet ingredients go in.
- Add the filling ingredients: Then add the beaten eggs, hazelnuts, chocolate chips, maple syrup, melted butter, vanilla, and salt, stirring until everything is well combined.
- Pour into the crust: Take the chilled crust from the fridge, then pour the filling in evenly so the hazelnuts and chips distribute across the bottom.
- Bake and check: Bake for 1 hour, then check the center for doneness, because it should appear mostly set with just a slight jiggle.
- Add time if needed: If the center still moves too much, bake in 10-minute increments until it barely wobbles, since every oven runs a little differently.
- Cool and chill: Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 1 hour before slicing so the filling firms up completely.
FAQs
Can I use store-bought pie crust instead of crostata dough?
A store-bought refrigerated pie crust works as a direct swap, since the filling does all the heavy lifting in this recipe. Unroll it into the pan the same way, and trim and crimp as the recipe describes.
Frozen deep-dish pie shells also work if you skip steps 2 through 4, though the edges are thicker and less flaky than rolled dough. Either shortcut saves about 15 minutes of prep, because the filling assembly stays exactly the same.
Why does the recipe call for toasted hazelnuts?
Toasting brings out the oils and deepens the nutty flavor, because raw hazelnuts taste flat and slightly bitter by comparison. It also removes the papery skins, which can add a chalky texture to the filling if left on.
Spread the hazelnuts on a baking sheet and toast at 350°F for 10 to 12 minutes, then rub them in a clean towel to peel off the skins. Chop them after toasting, since warm nuts are easier to cut and the pieces stay more uniform.
What kind of chocolate works best here?
Bittersweet chips with 60 to 70 percent cacao give the right balance, because anything sweeter gets lost in the maple syrup and sugar. Semisweet chips work in a pinch, though the overall flavor leans less intense.
A chopped bittersweet bar melts more evenly than chips, since chips contain stabilizers that help them hold their shape. Either way, 8 ounces is the right amount, so weigh rather than eyeball if you swap from chips to a bar. For another Giada dessert that pairs chocolate with Italian flavors, try her recipe alongside Giada limoncello as an after-dinner spread.
How far ahead can I make this pie?
Giada notes it can be made well ahead and refrigerated, and the filling actually slices more cleanly after a full day in the fridge. Covered tightly, it keeps for up to 3 days, because the eggs, chocolate, and syrup set firmer the longer they chill.
Bring slices to room temperature for 15 minutes before serving if you want a softer, fudgier bite. Straight from the fridge, the texture is dense and firm, which some people prefer for a cleaner slice.
What should I serve alongside this pie?
A dollop of lightly sweetened whipped cream balances the rich chocolate and maple filling, since it adds a cool, airy contrast. A scoop of vanilla gelato melts into the warm pie if you serve it right after cooling instead of chilling.
Espresso or a strong coffee is the ideal drink pairing, because the bitterness cuts through the sweetness of the maple and chocolate. And for another Giada baked recipe that features Italian nuts and chocolate, try her Giada blueberry banana bread for a lighter option on the same dessert table.
