Recipe - Chocolate Caramel Hazelnut Pie

1 Prebaked 9" pie shell

FILLING
1 One half cup Sugar
One half cup Water
One half cup Unsalted butter, cut into
pieces
1 cn Evaporated milk (5 oz)
2 ounce Unsweetened chocolate,
chopped
2 cup Hazelnuts or filberts,
skinned and coarsely
chopped

OPTIONAL DECORATION
8 Whole hazelnuts, skinned
24 Sliced almonds

From "The Artful Pie", Lisa Cherasky & Renee Comet (Chapters
Publishing).

Filling preparation: First, prepare the pie shell. Then, in a large,
heavybottomed saucepan, stir together the sugar and water. Set the
saucepan over mediumhigh heat. Let the sugar mixture come to a boil
and continue to cook until it caramelizes. Do not stir the sugar as
it cooks. If it caramelizes unevenly, you can move it around by
swirling it in the pan. When the sugar is a rich golden brown, remove
it from heat and stir in the butter and evaporated milk gradually,
mixing well with a wooden spoon until smooth. Let cool for 5 minutes
and stir in the chocolate. Beat with a whisk until very smooth. Set
the filling aside to cool for 1015 minutes and then stir in the
nuts. Meanwhile, preheat the oven to 475'F.

Assembly and baking: Pour the filling into the pie shell and bake for
10 minutes, until the edge is very brown and the center is bubbling.
Once the pie has cooled to room temperature, about 1 hour, decorate
it, if desired, by making small flowers with the whole hazelnuts and
cut or sliced up almonds.

Makes one 9" singlecrust pie.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip