(secret breakfast) chocolate chunk hazelnut pie
Pies
Growing up we always had pumpkin and fruit pies (some combination of apple, cherry, and blueberry) to end Thanksgiving dinner. Usually we were too full to eat them until hours later. As an adult I added pecan pie to the mix – sometimes regular, sometimes chocolate, and sometimes with triple chocolate chunks on top. Last year Pacific Pie Company shared their recipe for Bourbon Chocolate Hazelnut Pie with the Oregonian so I decided to give it a spin. I wanted to add an extra layer of flavor, so incorporated some orange marmalade into the mix. Unfortunately the orange flavor was almost completely lost in the chocolate – I'd get a tiny hint when I managed to bite into a marmalade peel, but that was it. I tried increasing the marmalade but was still not pleased with the outcome. I decided to separate the chocolate from the filling, and was much happier with the result. A little extra orange flavor from fresh orange zest and orange blossom water, and I had exactly what I was looking for: a gooey, orange-scented filling, capped with nuts and chocolate. The orange flavor adds a little freshness, but is not overwhelming. It also helps make the pie more appropriate for breakfast (at least I can delude myself into thinking so!) This pie is very decadent, so it's best to serve in small slices.
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