Chocolate. Hazelnut. Eggnog. Pie!

No, it's not actually four separate things. It’s one insane dessert.

BY LEAH LIZARONDO

Photo by Leah Lizarondo

You were a rockstar at Thanksgiving, with your fly pumpkin pie. This holiday season, you don’t want to be a one-hit wonder. Nor do you want to be that person with the disappointing sequel. Nope. You want to be The Empire Strikes Back, not The Phantom Menace. You want to make the sequel that’s even better than the first.

And here it is. Say it with me. Chocolate Hazelnut Eggnog Pie. You want to say it. You want to see their faces when you say it — wide-eyed, pupils dilated, a little shaky with dessert anticipation. Your host will usher you and your pie in like royalty. You will enter the party triumphant and exit the party leaving everyone so entranced you’d think you were parading around in your Princess Leia costume.

The dark secret? This pie is – gasp – semi-homemade! For shame! But it’s true. At least the crust is. And look at how artful it looks! Store-bought puff pastry as pie crust! Look at that sexy drape. Nestling a velvety filling. A velvety filling with chocolate, hazelnuts AND eggnog. How perfect can it get?

(Well actually, it can be made even more perfect served with Coconut Whipped Cream!)

Make it. Share it. Enjoy it.

Have a Happy Holiday season from The Brazen Kitchen!

Chocolate Hazelnut Eggnog Pie

Inspired by Bryant Terry’s Chocolate Pecan Pudding Pie

Ingredients 

Your favorite pie crust – I used vegan puff pastry

Filling

 ¾ cup So Delicious Coconut Nog (I cannot get enough of this stuff!)*

 ¼ cup arrowroot powder 

½ banana

 ¾ cup chocolate chips (nondairy) 

1/4 cup maple syrup* 

1 tsp vanilla extract 

¼ cup coconut oil 1

¼ cup hazelnuts, chopped

 ½ cup dried unsweetened coconut

Directions

1. If using store bought puff pastry, thaw out on your counter.

2. In a blender, combine the coconut nog and arrowroot and puree for 30 seconds. Add the banana and puree for 15 seconds. Set aside.

3. In the top of a double boiler over simmering water (or in a little saucepan over a larger one with simmering water), melt the chocolate chips.

4. Immediately combine the melted chocolate with the rice milk mixture, maple syrup, vanilla extract, coconut oil, pecans, and dried coconut. Mix well and set aside.

5. Preheat the oven to 400 degrees.

6. Unwrap the puff pastry and transfer to a lightly greased glass pie pan. Lay one on top of the other forming a “star” pattern with the edges draping down the pan.

7. Wrap the edge of the crust with aluminum foil to prevent it from burning and prick the bottom of the crust with a fork several times. Transfer the crust to the oven and prebake for 5 minutes.

8. Remove the crust from the oven, remove the foil, and scrape the filling into it with a rubber spatula, spreading evenly.

9. Place the pie on a cookie sheet and bake for 20 minutes, until the filling is firm.

10. Remove from the oven, cool for 30 minutes, then refrigerate for at least two hours.

*Off-season, you can also make this recipe with unflavored rice, coconut or almond milk. Increase maple syrup to 1/2 cup if you are.

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