Chocolate Hazelnut Pecan Pie

A chocolate hazelnut pecan pie built on a molten Nutella center, roasted nuts, and a custard that sets into a dark, glossy wobble. Rich, grounded, and balanced with flaky sea salt - a holiday pie meant to linger.

Course Dessert

Cuisine American, American (Southern)

Keyword chocolate hazelnut pecan pie, chocolate nut pie, chocolate pecan pie, easy holiday dessert, hazelnut pecan pie, hazelnut pie, nutella pecan pie, Oregon hazelnut recipe, pecan pie variation, pie with Nutella, Thanksgiving chocolate pie

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 676kcal

Author Cathy Pollak

Equipment

9-inch pie plate (23 cm) Gives the filling the right depth.
mixing bowls One for the nuts, one for the filling.
whisk Helps the Nutella loosen into custard.
aluminum foil Protects the crust from over browning.
cooling rack Makes sure the pie sets properly after baking.

Ingredients

Pie Crust:

store-bought refrigerated pie crusts or 1 homemade pie crust

Nut Layer & Filling:

2 cups (200 g) pecan halves (whole and chopped) (dry roasted & unsalted)
½ cup (70 g) hazelnuts (whole and chopped)
3 large eggs room temperature
1 cup (320 g) light corm syrup
1 cup (300 g) Nutella slightly warm
½ cup (110 g) packed light brown sugar
¼ cup (57 g) unsalted butter melted
1½ tsps (7 ml) vanilla extract
½ tsp (3 g) ground cinnamon
½ tsp (3 g) sea salt
sea salt flakes for topping

Instructions

Set the oven to 350°F (175°C). If you’re using a store-bought crust, let it soften just enough to unfold without cracking. If you’re using my homemade crust from the Fresh Cherry Pie, roll out the bottom round and settle it into a 9-inch (23 cm) pie pan, letting the dough fall naturally into the corners. Use the second crust to braid three thin strips for the rim, or repurpose any leftover pieces to cut decorative shapes like leaves or hearts and press them along the edge.
store-bought refrigerated pie crusts
Scatter the pecans and hazelnuts over the unbaked crust.
2 cups (200 g) pecan halves, ½ cup (70 g) hazelnuts
In a large bowl whisk the eggs, corn syrup, Nutella, brown sugar, melted butter, vanilla, cinnamon, and sea salt until the mixture loosens and turns glossy. Pour the filling over the nuts.
3 large eggs, 1 cup (320 g) light corm syrup, 1 cup (300 g) Nutella, ½ cup (110 g) packed light brown sugar, ¼ cup (57 g) unsalted butter, 1½ tsps (7 ml) vanilla extract, ½ tsp (3 g) ground cinnamon, ½ tsp (3 g) sea salt
Bake until the edges are set and the center still has a slow wobble, covering the crust with foil or a pie shield if it browns too quickly.
Cool the pie completely on a rack so the custard can finish setting. Sprinkle flaky sea salt on top while it’s still slightly warm so it melts in just enough to stick.
sea salt flakes

Notes

Warm the Nutella slightly so it blends smoothly into the custard.
Keep an eye on the braid or crust edge — it browns faster than the filling sets.
The pie must cool completely or the slices won’t hold their shape.
Toasting the nuts lightly before baking deepens the roasted flavor.
Use a mix of whole and chopped nuts for better texture.
For a decorative edge, braid three thin dough ropes or press small dough cut-outs along the rim, but this is completely optional. You really only need one pie crust for this recipe, two if you want a decorative edge. Your choice.

If you’re making this chocolate hazelnut pecan pie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition