This fall we ate so much pumpkin pie that I decided to make something else for Thanksgiving: Individual chocolate hazelnut pies, although they were actually so rich that we had to split them. The pies were great just as they are, but I kept imagining them drizzled with coconut cream. Doesn’t that sound good? Or maybe topped with whipped coconut cream…
But the truth is, as much as I love eating interesting food combinations, I haven’t been in the kitchen nearly as much lately. The kids have been keeping me super busy. That’s not to say that I’m going to stop doing what I do (as if I could!), just that I’m doing far less of it. And I’m loving the wall between the kitchen and the living room at our new place. It’s been about a decade since we lived somewhere that wasn’t open, and it was just what I needed right now. It’s much easier to stop cooking and cleaning when I can’t actually see the kitchen from the living room. Perhaps my OCD personality type is better off with the separation
Individual Chocolate Hazelnut Pies
First I made the chocolate hazelnut spread, and let it cool to room temperature.
I used an ice cream sized scoop to divide my gluten free pie crust between six 4 x .75 tart/quiche pans, and pressed the dough evenly across the bottom. I put all six onto a cookie sheet and baked the crust (without the filling) for about 12 minutes. After the crust was completely cool, I poured the chocolate hazelnut spread evenly between them. Then I sprinkled each with some chopped hazelnuts and stored them in the fridge. I removed them from the pan then let them come to room temperature before serving.