Chocolate-Hazelnut and Pistachio Dessert Pie: a complete home recipe

COOK IT AT HOME

Chocolate-Hazelnut and Pistachio Dessert Pie

This dessert flatbread is baked before the chocolate-hazelnut spread is added, keeping the sweet topping from scorching. Chopped pistachios provide crunch, while a small cocoa drizzle echoes the chocolate without turning the bread into a heavy cake. The complete yeast base is lightly sweetened and shaped into two sharing pies. It is a home dessert inspired by the menu combination, not a statement of the bakery’s exact formulation.

Makes

2 pies; 8 dessert servings

Prep

30 minutes

Cook

15 minutes

Additional time

60–90 minutes rising; 10 minutes dough resting; 5 minutes cooling

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 300 g all-purpose flour, plus 20 g for rolling
• 180 ml lukewarm water, about 100°F/38°C
• 3 g instant yeast
• 2 teaspoons sugar
• 1/2 teaspoon fine salt
• 2 tablespoons neutral oil, for dough
• 1 tablespoon melted butter, for brushing
• 160 g Nutella or chocolate-hazelnut spread
• 40 g unsalted pistachios, chopped
• 1 tablespoon powdered sugar
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon maple syrup
• 1 tablespoon warm water

Step-by-step method

1. Mix flour, yeast, sugar and salt. Add the lukewarm water and dough oil, stir and knead for 8–10 minutes until smooth. Cover in a bowl and rise for 60–90 minutes until nearly doubled. Use only a little of the rolling flour so the dough stays soft.
2. Heat the oven to 450°F/230°C and line two trays with suitable parchment. Divide the dough into two balls and rest for 10 minutes. Roll each into a 25 cm/10 inch circle about 5 mm thick. Transfer to the trays.
3. Prick the centers with a fork, leaving a 1 cm rim, and brush with melted butter. Bake for 12–15 minutes, rotating trays, until golden underneath and lightly colored around the edges. If the center balloons, carefully press it down with the back of a spoon after baking.
4. Meanwhile whisk the cocoa, maple syrup and warm water into a smooth, thin chocolate drizzle. Let the baked bases cool on a rack for 5 minutes. Spread 80 g chocolate-hazelnut spread over each, leaving a narrow border.
5. Scatter the pistachios evenly over both pies. Drizzle with the cocoa mixture and dust lightly with powdered sugar. Cut each pie into four wedges and serve while the bread is still slightly warm. The toppings need no further baking.

Helpful tips & substitutions

• Check labels for hazelnuts, pistachios, milk, soy and wheat when serving guests. Swapping one spread does not automatically make the whole dessert suitable for a particular allergy.
• Spread the chocolate on warm rather than scorching bread. Excess heat makes it run toward the rim and turns the pistachios oily rather than pleasantly crisp.

Storage & make-ahead

The finished pies are best eaten the day they are made. Refrigerate covered leftovers within 2 hours at 40°F/4°C or below and use within 2 days. Freeze plain baked bases for up to 2 months, then rewarm and add fresh toppings.

How to serve it

Serve small wedges with coffee or unsweetened tea. Fresh strawberries on the side give a tart contrast without adding moisture to the bread before serving.