Emma’s Decadent Chocolate Hazelnut Meringue Pie: A Homemade Recipe
Last week marked a special occasion: Fuzz’s birthday! While Todd and I indulged in a fantastic Cake Mix Chocolate Bundt Cake to celebrate, Fuzz, whose real name is Emma, was busy creating her own birthday masterpiece at school. She baked an exquisite Chocolate Hazelnut Meringue Pie to share with her housemates, and its reputation quickly reached us. Intrigued by her culinary creativity, I eagerly asked if she would share the recipe during her brief break between academic terms. To our delight, she did more than just share the recipe – she came home and baked the pie for us, allowing us to experience this sensational dessert firsthand.
This remarkable Chocolate Hazelnut Meringue Pie is Emma’s unique interpretation of the classic Luby’s Butternut Brownie Pie. However, her numerous adjustments and innovative additions have transformed it into an entirely new and distinct dessert. This pie features a rich, dark chocolate pastry crust, providing a robust foundation for the indulgent filling. The filling itself is a harmonious blend of light, airy meringue, savory chocolate, crunchy hazelnuts, and textured graham crackers. Capping off this symphony of flavors is a generous, thick layer of perfectly sweetened whipped cream, adding a luxurious finish. Below, you’ll find a tantalizing picture of the pie as it emerged from the oven, before its crowning layer of whipped cream was added, showcasing its beautiful meringue top.
Crafting the Perfect Chocolate Pastry Crust
When it comes to pie crusts, I generally lean towards traditional recipes. However, Emma has a fondness for making chocolate pastry crusts using cocoa powder, and after tasting this pie, I completely understand why. I say “fondness,” though perhaps that’s a gentle word, as creating this particular crust did involve some colorful language from her as she wrestled with rolling and crimping the dough. It’s true, this isn’t the easiest dough to handle; it can be a bit temperamental and requires patience. Yet, the effort is undeniably worth it in the end. This chocolate pastry crust bakes up into a deeply chocolatey, not-too-sweet, and wonderfully sturdy base. The word “sturdy” is paramount here.
I once attempted to substitute a chocolate graham cracker crust in another recipe that specifically called for a chocolate pastry crust, only to find the graham crust became unpleasantly soggy. This experience solidified my appreciation for the chocolate pastry crust’s structural integrity and its ability to withstand the moisture from the filling, especially in a meringue-based pie. It truly serves a vital purpose, preventing the dreaded soggy bottom. Emma mentioned that her base recipe for this impressive crust originated from King Arthur Baking. If you find yourself needing additional guidance, detailed notes, or troubleshooting tips for working with this type of dough, their original recipe page is an excellent resource to consult. Taking the time to master this crust will elevate your pie to new heights, delivering a satisfying crunch and rich flavor that beautifully complements the sweet filling.
The Irresistible Chocolate Hazelnut Meringue Pie Filling
Much like its inspiration, the Luby’s Butternut Pie, the heart of Emma’s creation lies in its unique filling, crafted from whipped egg whites combined with delightful additions of graham crackers and nuts. Emma’s innovative touch truly transforms this dessert. Her significant changes include the strategic choice of hazelnuts as the primary nut, which imparts a rich, earthy flavor and satisfying crunch that pairs exquisitely with chocolate. Furthermore, she elevates the filling by incorporating chocolate chips, adding pockets of molten, decadent chocolate throughout the airy meringue.
When Emma first made this pie at school, she used Ghirardelli milk chocolate chips, which provided a sweet and creamy chocolate note. For our homemade version, we opted for semisweet chips, which offered a slightly more intense and balanced chocolate flavor. Looking ahead, we’re excited to experiment further by using finely chopped chocolate next time, anticipating an even smoother melt and a more integrated chocolate experience within the meringue. The process involves carefully whipping the egg whites to perfection, then gently folding in the crushed graham crackers, toasted hazelnuts, and chocolate chips. This ensures every bite delivers a complex texture profile – from the soft meringue to the crisp graham crackers and crunchy nuts, all intertwined with rich chocolate. This filling isn’t just sweet; it’s a symphony of textures and flavors that makes this chocolate hazelnut meringue pie truly unforgettable.
The Essential Whipped Cream Topping
The picture displayed earlier (the second from the top) beautifully captures the pie immediately after it’s baked, showcasing its impressive meringue peaks before any topping is added. Even in this state, the pie is undeniably a visual treat. Its golden-brown meringue, hinting at a delicate crunch, looks enticing on its own. However, I wholeheartedly recommend against skipping the whipped cream topping. While visually appealing on its own, the addition of the whipped cream transforms the pie, introducing a crucial new layer of texture and a contrasting flavor profile that completes the dessert.
The light, airy, and slightly sweetened whipped cream provides a delightful creamy counterpoint to the baked meringue’s crisp exterior and the rich, dense filling. It balances the sweetness, adds a cooling element, and creates a luxurious mouthfeel that enhances every forkful. The photograph below actually features the pie Emma made at school, complete with its generous dollop of whipped cream and a sprinkle of garnish, gracefully covering the meringue. It offers a glimpse into how the pie appears in its finished glory. Interestingly, because Emma didn’t have access to a stand mixer at school for beating the egg whites, the meringue wasn’t quite as fluffy or as voluminous as the one she made at home. Consequently, that particular school pie was a little flatter. This anecdote underscores the importance of proper aeration in the meringue for achieving that desired height and lightness, though even a slightly less voluminous meringue remains incredibly delicious when paired with the right topping!
Tips, Variations, and Garnish Ideas for Your Meringue Pie
This Chocolate Hazelnut Meringue Pie is a testament to homemade deliciousness, and we’re always looking for ways to enhance it further. I’m already planning to post another picture the next time I bake this delightful dessert, perhaps showcasing a new garnish idea. Our previous garnishes have included simple chocolate chips and extra chopped hazelnuts, both of which are excellent choices and provide a pleasant textural contrast and a boost of flavor. The addition of nuts, in particular, is always a good idea; their crunch and rich taste complement the chocolate and meringue beautifully.
However, I’ve been contemplating taking the garnish a step further. I believe that next time, a delicate drizzle of rich chocolate syrup or a luscious, chocolate-heavy ganache would be an even more impactful topping than just chocolate chips. A ganache, especially one that sets slightly after drizzling, would add an elegant sheen and an intense burst of chocolate flavor that would truly elevate the presentation and taste experience of this already incredible pie. Imagine the contrast of the smooth, slightly firm ganache against the airy whipped cream and crunchy meringue – pure bliss! Don’t hesitate to experiment with your own creative garnish ideas to make this pie uniquely yours. Whether it’s a simple dusting of cocoa, some delicate chocolate shavings, or even a few fresh berries for a pop of color, personalizing your dessert is part of the fun of baking. This chocolate hazelnut meringue pie is versatile enough to handle any delicious embellishment you can dream up.
Recipe
Emma’s Chocolate Hazelnut Meringue Pie
Anna
Pin Recipe
Ingredients
Chocolate Pastry Crust
- 1 ¼ cups unbleached all-purpose flour (160 grams)
- ½ cup unsweetened cocoa powder (43 grams)
- ½ teaspoon salt
- ½ cup confectioners’ sugar (60 grams)
- ⅛ teaspoon baking powder
- 10 tablespoons cold butter (140 grams)
- 5 tablespoons ice water
Filling
- 5 large large or 4 “extra large” egg whites
- ⅛ teaspoon baking powder
- ⅛ teaspoon cream of tartar
- 1 cup granulated sugar, scant cup (190 grams)
- 1 teaspoon vanilla extract
- 14 squares graham cracker, broken into half inch pieces
- 1 cup hazelnuts, coarsely chopped (Trader Joe’s Roasted)
- ⅓ cup chocolate chips, milk or semisweet
Topping
- 1 cup whipping cream
- 3-4 tablespoons granulated sugar or ¼ cup powdered
- ½ teaspoon vanilla
Garnish
- extra nuts and drizzled chocolate ganache or syrup
Instructions
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Combine the flour, cocoa powder, salt, confectioners’ sugar, and baking powder and stir well.
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Work the butter into the flour mixture, using a pastry blender or fork, your fingers, or a stand mixer. Don’t mix the butter in completely; leave some of it in walnut sized lumps.
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Add the 5 tablespoons of water and stir, then add a little more water as needed until the dough holds together when pinched. It should be cohesive, but not sticky. Chunks of butter should still be visible in the mixed dough.
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Shape the dough into a disk, and chill until you’re ready to use it. If you aren’t baking right away, freeze the crust and then move it to the fridge to thaw overnight
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Preheat oven to 375. Grease a deep dish pie plate.
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Bring crust to room temperature. On a floured pastry mat, roll it out and lay it over the pie dish. Trim and crimp edges. You may need to stop occasionally and refrigerate the dough, as it will soften while crimping. It needs to stay cold.
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Freeze the crimped and docked crust for 20 minutes to an hour
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Place a piece of parchment paper inside the crust, and fill to the brim with pie weights. Place pie dish on a baking sheet.
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Bake crust for 14-16 minutes at 375. Remove pie weights, then bake crust for 7-10 minutes more, without the pie weights. Let par-baked crust cool.
Pie Filling
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Reduce oven heat to 350.
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In a mixing bowl, beat egg whites and baking powder until soft peaks form. Add cream of tartar, beating constantly. Add 1 cup of sugar, 1-2 tablespoons at a time, beating constantly until stiff peaks form. Beat in vanilla. Using a rubber scraper, fold in graham crackers, chocolate chips, and nuts. Pour mixture into par-baked crust and bake for 30 minutes.
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Let cool completely on a wire rack. The pie will sink a bit as it cools.
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Prepare topping. In a chilled bowl, using chilled beaters, beat cream until it begins to thicken. Add sugar and vanilla and continue beating until stiff peaks form. Do not overbeat. Top pie with whipped cream. Garnish with extra hazelnuts and chocolate if desired.
Notes
The graham crackers should be broken into large pieces or coarsely crushed with a rolling pan.
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