Chocolate Hazelnut Buttermilk Pie

Prep: 10 min

Cook: 50 min

Additional: 20 min

Total 1 hr 20 min

Servings: 10

Yields 1 9-inch pie

Ingredients:

· 1 pastry for a 9-inch pie crust

· 1 cup white sugar

· ½ cup light brown sugar

· ¼ cup all-purpose flour

· 2 ½ tablespoon dark cocoa powder

· 1 ½ tablespoon cornmeal

· ½ tablespoon salt

· 3 large eggs

· ½ cup buttermilk

· ½ cup butter, melted

· ¼ cup whiskey

· 1 teaspoon vanilla bean paste

· ¾ cup hazelnuts

Directions:

Step 1: Place pastry crust in a pie plate. Refrigerate for 20-30 minutes.

Step 2: Preheat the oven to 350 degrees.

Step 3: Combine white sugar, brown sugar, flour, cocoa powder, cornmeal, and salt into a small bowl.

Step 4: Whisk eggs, buttermilk, butter, whiskey, and vanilla paste today in a large bowl. Add sugar mixture and blend until smooth. Stir in hazelnuts by hand until incorporated. Pour mixture in the chilled pastry crust.

Bake in the preheated oven until the crust is gold and center is set, 50 to 60 minutes. Transfer pie to a wire rack and cool to room temperature before service.

Serve by itself or with a dollop of whipped cream.

Substitutions:

Buttermilk = Dairy free milk (Almond, Coconut, etc.), Regular milk combined w/white vinegar.

Butter = Vegan butter, Coconut oil

Vanilla bean paste = Vanilla extract

Hazelnuts = Almonds/Pecans

Sugar = Coconut sugar

Eggs = Flax egg, Silken tofu, Vinegar & baking soda

Flour = Any will do the trick.

Whiskey = You can keep it out completed if you’d prefer. If you don’t have whiskey you can just buy the 2 oz size from the liquor store. I purchased the Vanilla Crown Whiskey for more vanilla flavoring.

Pie crust = You can pre-make your own or purchase one already pre-made.