then 
Add IMPERIAL SUGAR to Home Screen
Ingredients
Crisp Crust
- 1 stick unsalted butter, soft (for a dairy free version use vegan butter)
- 2/3 cup Imperial Sugar Confectioners Powdered Sugar
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour*
Chocolate Cream
- 1 1/2 cups whipping cream
- 200 grams (2 bars, 100 grams each) good quality chocolate, about 55% cocoa
- 2 teaspoons gelatin
- 4 tablespoons water
- 3/4 cup milk
- 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup Nutella
- 1/4 cup Hazelnut liquor (optional)
Candied Hazelnuts
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 4 tablespoons water
- 1 teaspoon vanilla extract
- Pinch salt
- 1 cup hazelnuts
Decoration
- 3/4 cup whipping cream
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- For crust, mix butter and powdered sugar using a paddle attachment until well blended. Add egg and mix until well combined. Add salt and vanilla.
- Sift flour and add in one step. On lowest speed mix until just combined. Do not overmix.
- Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled.
- Meanwhile chill work surface area that you will be rolling dough on by placing one or 2 cookie sheets filled with ice cubes on area.
- Set aside a 9-inch deep pie pan and preheat oven to 385°F.
- Sprinkle chilled area lightly with flour and roll dough into a circle large enough to cover entire pie pan. Place dough into pan and remove excess.
- Prick bottom of pie shell with a fork. Place in oven, using pie weights or beans are not necessary.
- After 4-5 minutes of baking check pie. If bubbles are forming prick again with a fork. If a small area of sides have collapsed, press it back up. Bake until pie shell is golden or golden brown, about 14 minutes. Place and keep in freezer.
- For chocolate cream, in a cold bowl, large enough to hold all remaining ingredients, whip whipping cream to consistency of very soft peaks. Cream needs to be way too soft to decorate a pie. Set aside.
- Chop chocolate in small pieces and set aside.
- In a small bowl combine gelatin and water and set aside.
- In a saucepan, bring milk and sugar to a boil. Remove from heat and set aside for 3 minutes. Add gelatin and whisk in. Add Nutella and whisk smooth.
- Add chocolate and whisk until all melted. At this stage, some of chocolate may not have all melted or mixture is too cold to incorporate with whipped cream. Heat mixture ever so slightly, until almost lukewarm. (about 90°F). Add hazelnut liquor if using.
- Transfer all at once into bowl containing whipped cream and gently fold together.
- Scrape into prebaked pie shell and place in refrigerator.
- For candied hazelnuts, combine sugar, water, vanilla extract, and salt in a sauté pan. Bring to a boil.
- Add hazelnuts and toss into syrup. Cook a few minutes and until most of syrup is evaporated. Remove from heat. Stir hazelnuts until a white grainy coating develops on their surface.
- Turn heat back on to medium and toss pecans until white coating caramelizes and they sound “dry”.
- Let hazelnuts cool on parchment paper. Do not place hot hazelnuts on pie.
- For cream border, whip whipping cream, sugar, and vanilla to firm peaks.
- Pipe a border of cream on edge of pie and scatter hazelnuts in center of pie.
Imperial Sugar Insight
Pie pans vary in depth, for this dessert, select a pie pan which can hold 7 cups of water. If using a smaller pie pan, any extra filling can be filled in glasses and be frozen.
