Hazelnut Brown Nectar Pie

Extra time on your hands? Try out this chocolate pie we made with Hazelnut Brown Nectar!

Recipe courtesy of Dani @coffee4nana


1/4 cup roasted hazelnuts
14 whole chocolate graham crackers
1/2 cup butter, melted
1/4 cup sugar

Chocolate Beer Custard
1/4 cup white sugar
1 1/2 tablespoons cornstarch
1 cup heavy cream
1 cup Hazelnut Brown Nectar
3 egg yolks, lightly beaten
1 cup semi-sweet chocolate chips
1 teaspoon vanilla extract

Hazelnut Whipped Cream
1 cup heavy cream
1/4 cup Frangelico
1/3 cup powdered sugar


Pie Crust
Roast hazelnuts under broiler for 5 minutes or until golden. Check every few minutes to ensure they don't burn.

Preheat oven to 350°F. Use a food processor to blend graham crackers, roasted hazelnuts, and butter until crumbly. Press into a pie pan (deep dish works best) and bake for 10-12 minutes or until crust is crisp. Set aside to cool.

Chocolate Beer Custard
Whisk sugar, corn starch, cream, Hazelnut Brown Nectar, and egg yolks in a 2 quart pot until smooth. Place pot on stove over medium heat. Once warm, add chocolate and continue whisking until mixture comes to a boil. Whisking constantly, boil for one minute then remove from heat. Add vanilla and stir until well combined. Cool custard to room temperature, pour into pie crust and chill until ready to serve.

Hazelnut Whipped Cream
Whip cream in a chilled bowl using a whisk, immersion blender, or stand mixer. After soft peaks form, add Frangelico and powdered sugar and continue beating until stiff peaks form.

Top pie with the whipped cream and serve with Hazelnut Brown Nectar. Enjoy and tag @rogueales when you make it!