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5 from 1 vote

Brandy Infused Chocolate Cherry Pie with Roasted Hazelnuts

A Platter Talk Exclusive
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Servings: 8
Author: Dan from Platter Talk


  • 1/2 cup 1 stick unsalted butter
  • 2 oz. unsweetened chocolate chopped
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 tablespoon brandy
  • 1/8 cup dried cherries
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup hazelnuts
  • 1 9- inch pie crust Purchased or homemade.


  • Preheat oven to 325 degrees, F.
  • Place cherries in small container (coffee cup etc) and pour brandy over them, Allow to set.
  • Remove skins from hazelnuts.
  • Bring 2 cups water to boil and add 1 tablespoon baking soda
  • Place hazelnuts in water for 3 minutes. Water will turn black.
  • Drain nuts, dry with kitchen towel and remove skins
  • Place hazelnuts, with skins removed, on small baking sheet and roast in oven for 15 to 20 minutes until aroma is unbearably inviting or nuts turn golden brown.
  • Remove hazelnuts from oven and allow to cool, then crush on hard surface using rolling pin.
  • In small saute pan over low heat, stir butter and chocolate until smooth and melted.
  • Remove from heat and cool 10 minutes.
  • Combine sugar and eggs in medium and mix thoroughly.
  • Whisk in chocolate mixture, vanilla and salt.
  • Stir brandy and cherries, add hazelnuts and stir until will blended.
  • Spoon filling into crust and place in oven.
  • Bake until edges of filling puff and begin to crack and center is just set, about 30 minutes.
  • Transfer pie to rack and cool completely. Serve with whipped topping or ice cream.