It’s the Dalgona coffee trend transformed! Fill the hazelnut pie crust with chocolate chess filling, then top off with sweetened whipped coffee cream. Now this is a dessert worth waking up for!
3 hr 50 min
3 hr 50 min
3 hr 50 min
3 hr 50 min
for 8 servings
- 1 cup all-purpose flour (125 g), plus more for dusting
- ½ cup hazelnut flour (60 g)
- 1 ½ teaspoons granulated sugar
- ½ teaspoon kosher salt
- 1 unsalted butter, cubed and chilled
- 6 tablespoons ice water
- 1 tablespoon apple cider vinegar
- 1 large egg, beaten
Malted Chocolate Filling
- 1 stick unsalted butter
- 4 oz dark chocolate (110 g)
- 1 cup light brown sugar (200 g)
- ¼ cup granulated sugar (50 g)
- ¼ cup malted milk powder (25 g)
- ¼ cup fine yellow cornmeal (25 g)
- 2 teaspoons McCormick® vanilla extract
- 1 teaspoon kosher salt
- 3 large eggs
- 2 tablespoons instant coffee
- 3 tablespoons boiling water
- ¾ cup granulated sugar (150 g)
- 3 large egg whites, room temperature
- ¼ teaspoon kosher salt
- Calories 542
- Fat 29g
- Carbs 60g
- Fiber 2g
- Sugar 43g
- Protein 12g
Estimated values based on one serving size.
- Make the crust: In a large bowl, whisk together the all-purpose flour, hazelnut flour, granulated sugar, and salt. Add the chilled butter and use your fingertips to pinch into the flour, breaking up the butter as you go, until the mixture resembles coarse sand.
- In a liquid measuring cup or small bowl, whisk together the ice water and apple cider vinegar. Slowly drizzle the liquid into the flour mixture, mixing with your hands to hydrate the flour. Once the dough holds together when you squeeze it, transfer the dough to a clean surface and shape into a disc. Cover tightly with plastic wrap and refrigerate for at least 1 hour, up to overnight.
- Unwrap the dough disc and place on a lightly floured surface. Flour the top of the dough and use a rolling pin to roll out into a 12-inch round.
- Transfer the disc to a 9-inch pie pan, pressing against the bottom and sides. Fold the overhanging dough around the edges underneath itself so that it rests on the lip of the pie dish. Use your fingertips to crimp the edges. Place the pie crust in the freezer for at least 15 minutes, or cover tightly and store for up to 1 month.
- Preheat the oven to 375°F (190°C).
- Make the filling: Add the butter to a small pan. Cook over medium-high heat, stirring constantly, until the milk solids turn brown and the butter smells nutty, about 5 minutes. Remove the pan from the heat and stir in the dark chocolate until melted.
- In a large bowl, whisk together the brown sugar, granulated sugar, malted milk powder, cornmeal, vanilla, salt, and eggs. Pour in the melted chocolate mixture and whisk to combine.
- Remove the pie crust from the freezer and pour in the filling. Place the pie plate on a baking sheet and brush the edges with the beaten egg. Bake until the edges of the filling are set but the center is slightly jiggly, about 40 minutes. Remove from the oven and let cool completely, about 1 hour.
- Make the topping: In a small bowl, whisk together the instant coffee and boiling water until the coffee is completely dissolved.
- In a small pan, combine the coffee mixture and granulated sugar. Bring to a boil over medium-high heat and cook until the syrup reaches 240°F (115°C) on an instant read thermometer.
- In a large bowl, use an electric hand mixer to beat the egg whites until frothy. Add the salt and mix until fully incorporated.
- With the mixer running on medium speed, carefully pour the coffee syrup into the egg whites and continue mixing until the mixture lightens in color and medium peaks form, about 8 minutes.
- Dollop the meringue on top of the pie.
- Slice and serve.
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