Chocolate Hazelnut & Almond Pecan Pie

Chocolate Hazelnut & Almond Pecan Pie

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

1 uncooked pie crust (either store bought or homemade)

3 eggs, lightly beaten

½ cup sugar

½ cup brown sugar

1 cup maple syrup

1 cup JUSTIN’S® Chocolate Hazelnut & Almond Butter, plus more to garnish

1½ cups chopped pecans

3 JUSTIN’S® Dark Chocolate Peanut Butter Cups, to garnish

DIRECTIONS

  1. Preheat oven to 325 degrees F.
  2. Prepare the uncooked crust in a pie plate.  Set aside.
  3. In a large bowl, mix together the eggs, sugar, brown sugar, maple syrup and Chocolate Hazelnut & Almond Butter.  Stir in pecans.  Pour pecan mixture into prepared pie plate and bake 50 to 55 minutes or until the crust is lightly brown.
  4. Remove from oven and allow to cool at least one hour. Garnish with halved Peanut Butter Cups and an extra drizzle of Chocolate Hazelnut & Almond Butter, as desired.
INGREDIENTS

1 uncooked pie crust (either store bought or homemade)

3 eggs, lightly beaten

½ cup sugar

½ cup brown sugar

1 cup maple syrup

1 cup JUSTIN’S® Chocolate Hazelnut & Almond Butter, plus more to garnish

1½ cups chopped pecans

3 JUSTIN’S® Dark Chocolate Peanut Butter Cups, to garnish

DIRECTIONS
  1. Preheat oven to 325 degrees F.
  2. Prepare the uncooked crust in a pie plate.  Set aside.
  3. In a large bowl, mix together the eggs, sugar, brown sugar, maple syrup and Chocolate Hazelnut & Almond Butter.  Stir in pecans.  Pour pecan mixture into prepared pie plate and bake 50 to 55 minutes or until the crust is lightly brown.
  4. Remove from oven and allow to cool at least one hour. Garnish with halved Peanut Butter Cups and an extra drizzle of Chocolate Hazelnut & Almond Butter, as desired.
Great Summer Recipes
Peanut Butterbeer on clear cup with handle on a rectangular golden serving tray on a light brown top with a black background

This Peanut Butterbeer is wicked good and a great drink for any event. I’ve added JUSTIN’S® Honey Peanut Butter to a cream soda and topped it with coconut whipped cream. I go nuts if I go too long without one of these magical drinks.

 

Gluten-Free Chocolate Chip Cookie Dough Dip in a bowl with cream chocolate cookies and salted pretzels scattered underneath

Gluten got you down? Well, you don’t need gluten to have a good time. Mix yourself up a nice bowl of Gluten Free Chocolate Chip Cookie Dough Dip. You can invite people over and enjoy it as a dip for apples or keep it for yourself and enjoy it with a spoon.

No Bake White Chocolate Peanut Butter Cheesecakes on a white cloth background with Justin's white chocolate peanut butter cup

Sometimes baking can be a real hassle. Leave it in too long and your dessert is too dry, take it out too early and you have a goopy mess. My No-Bake White Chocolate Peanut Butter Cheesecakes are the perfect solution to your baking woes. They’re made with JUSTIN’S® Honey Peanut Butter and JUSTIN’S® White Chocolate Peanut Butter Cups and require almost zero science to make!

 

Kale Salad with Almond Butter Crusted Chicken on a white bowl with a golden fork on a white cloth on a white top

Kale rhymes with tale. And if you make this Kale Salad with Almond Butter Crusted Chicken, you’re going to have a whale of a tale to tell you friends and family about how good you just ate! Made with JUSTIN’S® Classic Almond Butter, Crusted Chicken, chopped carrots, and plenty of leafy green kale—you can’t go wrong!