Chocolate Biscotti Pudding Pie

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

In this elegant dessert, crumbled biscotti are used in both the crust and the filling, along with the classic pairing of chocolate and hazelnut. The dough for the crust can be made ahead, tightly wrapped, and frozen for up to two months, saving you time the day you make the pie.


For the Crust

  • 1 ½ cups flour, plus more for dusting
  • 1 tbsp. sugar
  • ½


  1. Make the crust: Pulse flour, sugar, and salt in a food processor. Add butter and process until pea-size crumbles form. Add water and biscotti and process until smooth but with visible flecks of butter. Remove dough from processor and flatten into a disc; wrap in plastic wrap and chill for 3 hours.
  2. Heat oven to