Chocolate Silk Pie with Hazelnut Crust

Instructions

1. Preheat oven to 350°F (175°C).

2. In a medium bowl, combine the ground hazelnuts, gluten-free chocolate cookie crumbs, granulated sugar, and salt.

3. Add the melted butter and mix until the mixture resembles wet sand.

4. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.

5. Bake the crust for 10-12 minutes or until it’s set and slightly golden.

6. Remove and let the crust cool completely on a wire rack.

7. Melt the semi-sweet chocolate using a double boiler or microwave in 30-second intervals until smooth. Set aside to cool slightly.

8. In a large mixing bowl, beat softened butter and sugar until light and fluffy, about 2-3 minutes.

9. Add cooled melted chocolate and vanilla extract, beat until combined.

10. Add the pasteurized eggs one at a time, beating on medium-high speed for 3-5 minutes after each.

11. Transfer filling into the cooled crust, smoothing the top with a spatula.

12. Refrigerate for at least 4 hours or preferably overnight to set.