This Chocolate Hazelnut Maple Bourbon Pie has a deep chocolate all butter crust, smooth & melty dark with crunchy, toasted hazelnut in a rich maple bourbon custard.

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Start with my Chocolate Pie Dough
How to make maple bourbon pie filling
How to shape chocolate pie shell
How to par-bake the chocolate pie shell
How to fill the Chocolate Hazelnut Maple Bourbon Pie
Recipe
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The dream of this Chocolate Hazelnut Maple Bourbon Pie floated around in my mind for years before finally becoming a reality. When I was finally able to fully develop this pie recipe, after a few iterations, it came out even better than I had imagined it could. And that just goes to show you, dreams can become reality, friends.

After hiding somewhere in the depths of my brain for the better part of 2 years, the idea for this pie politely reminded me to of its existence as the first fall leaf fell from the sky this autumn. Leave it to Mother Nature to jog your memory and nudge you in a delicious direction. The flavors and textures were what first came to mind. Then I had to build a pie around the initial idea.

Imagine Nutella in pie form

Think of that rich and creamy chocolate combining with warm and toasty hazelnut creating that classic Nutella flavor. Now imagine those flavors baked together inside an undeniably delicious and flaky pie crust made with real butter and chocolatey notes. That's where this Chocolate Hazelnut Maple Bourbon Pie recipe begins. But it's go so much more to give still!

Start with my Chocolate Pie Dough

There is nothing quite as satisfying as a buttery, tender and flaky pie dough recipe. Unless of course you add chocolate. My easy Chocolate Pie Dough recipe has all of the classic qualities of a great pie crust, with the added bonus of chocolate undertones. It adds even more depth and dimension to this flavorful pie.

shaped chocolate pie shell — This pie starts with my Chocolate Pie dough as the base.

How to make maple bourbon pie filling

Yes, it's kind of all in the name. However, this custardy rich filling is much more than the sum of its parts. The filling is rooted in a classic Pecan Pie spirit with a nutty, rich filling. But, this Chocolate Hazelnut Maple Bourbon filling bakes up into a textural flavor journey that goes above and beyond any basic Pecan Pie you've ever experienced.

Dark Chocolate Chips layer between the bottom chocolate crust and the custardy filling. As the pie bakes, the chocolate chips melt into a smooth layer that not only adds depth in flavor but it also a creamy, melty texture. It creates a barrier between the crust and filling, which in turn, helps fight off soggy bottoms! What a great bonus.
Maple syrup gives the filling a softer and more natural sweetness than traditional corn syrup. It adds a rich and luxurious viscosity to the filling, imbuing it with warm toffee and caramel-like notes.
Bourbon rounds out all of that rich indulgence, mellowing the sweetness while enhancing the cocoa and maple palette. It really ties all of the flavors of the pie together.
Hazelnuts add all kinds of goodness to this pie filling. First the filberts are lightly toasted to bring out their natural nuttiness. You may need to remove the skins after toasting by rubbing handfuls of hazelnuts together in a clean kitchen towel. The lightly crunchy texture of hazelnuts gives this pie its signature bite. Those toasty hazelnuts are a delightful contrast to the rich custardy filling.
Brown Sugar adds in a mellow, molasses sweetness. Granulated sugar works too but that brown sugar really goes best.
Eggs give this filling that classic custardy vibe. The way the eggs combine with the maple and bourbon as it thickens into a velvety smooth custard-like filling in the oven is just plain magic.
Butter brings depth. Adding creamy luxury to the custard.
Vanilla helps out again with the flavor round-up. It kind of serves as a bridge between flavors so they all work together in a rich, cohesive Chocolate Hazelnut Maple Bourbon filling.

whisking eggs into filling — Warm the maple syrup with the brown sugar until the sugar melts. The syrup needs to cool down before whisking in the eggs or they may curdle.

Chocolate Hazelnut Maple Bourbon Pie filling ingredients. — Warm the maple syrup with the brown sugar until the sugar melts. The syrup needs to cool down before whisking in the eggs or they may curdle.

With all of those complimentary flavors swimming together, they set up under the heat of the oven creating a rich and custardy flavor that would be hard not to love. This is pure luxury right here. It gives off Pecan Pie essence but with much more depth in personality.

How to shape chocolate pie shell

First, roll out the Chocolate Pie Dough disk until it is 1"-2" larger than your pie pan. It should be about 11"-12" around.
Then, transfer the dough round into the pie pan by rolling the dough back around the rolling pin then unrolling it back into your pie dish. Easy as pie.
Next, Trim off the excess dough so you have about 1" overhang all the way around the rim. Be sure to ave and gather those pie dough scraps into a little disk.
Now, tuck the overhanging edge under itself to create a smooth rim all the way around.
Then, flute the edges by pinching the dough between your thumb and pointer finger on one hand and your pointer finger or knuckle on the other all the way around the rim.
To finish, use a fork to make small pricks in the bottom of the shell. This allows air to escape as it bakes to the pie shell doesn't puff up.
Finally, roll out those gathered scraps and cut fun little decorative shapes by hand or using pie stamps. They bake separately but alongside the pie shell and get added to the finished pie for a fancy finish!

pie plate with dough round — Roll out your chocolate pie dough until it is 1"-2" larger than your pie pan.

pie dough rolled around rolling pin — Roll out your chocolate pie dough until it is 1"-2" larger than your pie pan.

How to par-bake the chocolate pie shell

Par-baking single crust pies is a critical step. This technique is key for pies such pumpkin pies, pecan pies, sugar cream pies, etc. While it may seem like an annoying step, par-baking is critical to preventing soggy bottoms and shrunken pie dough.

By lining the pie shell and filling it with weights, you are par-baking the pie shell. This gives it structure and seals the dough so it holds up to the liquid fillings. In turn, keeping your pie from getting the dreaded soggy bottom. The weights help the pie shell maintain its shape and keep it from slouching into the pie pan. I usually just use dry beans here but pie weights or rice work too! The Chocolate Pie Dough will finish baking completely once filled baked with the filling.

blind baking chocolate pie crust — For single crust pies, you've got to par-bake the pie shell first. I line with parchment paper and use beans as weights.

Chocolate Hazelnut Maple Bourbon Pie blind baked shell. — For single crust pies, you've got to par-bake the pie shell first. I line with parchment paper and use beans as weights.

During that last 5 minutes of baking the Chocolate Pie Shell you will carefully remove the pie weights. Then bake for an additional 5 minutes so that outer shell of the pie dough is crisp. This helps to keep the liquid pie filling from penetrating the bottom pie shell. And you guessed it, keeps those soggy bottoms far away from your Chocolate Hazelnut Maple Bourbon Pie!

How to fill the Chocolate Hazelnut Maple Bourbon Pie

Chocolate Hazelnut Maple Bourbon Pie chocolate chip layer. — Layer in the dark chocolate chips between the pie shell and the hazelnuts. It melts while baking, creating a smooth rich layer.

Adding Maple Bourbon filling — Layer in the dark chocolate chips between the pie shell and the hazelnuts. It melts while baking, creating a smooth rich layer.

Filling this Chocolate Hazelnut Maple Bourbon Pie is simple.

First add a layer of chocolate chips. Those babies will melt while the pie bakes and create a smooth layer of chocolatey goodness between the pie shell and filling. Bonus, it helps keep that filling from penetrating the shell, ensuring no soggy bottoms!
Next add the whole, toasted hazelnuts right on top of the chocolate chips.
Finally pour the maple bourbon filling directly over the hazelnuts and bake!

First you add a layer of chocolate chips. Those babies will melt while the pie bakes and create a smooth layer of chocolatey goodness between the pie shell and filling. Bonus, it helps keep that filling from penetrating the shell, ensuring no soggy bottoms!