Chocolate Biscotti Pudding Pie

Name: Chocolate Biscotti Pudding Pie
Yield: Serves 8
Cuisine: Italian
Ingredients: ¾ cup sugar; 6 tbsp. crumbled plain biscotti; 2 tbsp. ice-cold water; 12 tbsp. cold unsalted butter, cubed; ½ tsp. kosher salt; 1 tbsp. sugar; 1 ½ cups flour, plus more for dusting; 1 ½ cups crumbled plain biscotti; ½ cup hazelnuts, toasted and coarsely chopped; 3 ½ oz. bittersweet chocolate, finely chopped; ⅓ cup cocoa powder; 1 ½ cups heavy cream; 1 cup milk; 2 tbsp. cornstarch; 2 eggs

Preparation info

Serves
8

Difficulty
Easy

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.

Ingredients

For the Crust

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

Europe
Italy
Vegetarian
Mediterranean

Method

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.
Heat oven to