Chocolate Hazelnut Pie

For the crust: Preheat oven to 325 degrees F. In a medium bowl, melt 1 1/4 cups of butter in the microwave (heat for 30 second increments, checking in between) and once it’s melted, set aside. Combine graham crackers and hazelnuts in a food processor and process until you get a very cumbly, flour-textured mixture. Pour into the butter and stir well. Transfer the mixture to a pie pan and bake for 10 minutes. Remove from the oven and let cool completely before adding the pie filling.

For the chocolate filling:
Melt chocolate in the microwave (heat for 30 second increments, stirring in between, and stopping as soon as it’s melted) and set aside.

In a large bowl, whisk together sugar and remaining 3/4 cup of butter until the batter becomes light and fluffy (about 3-5 minutes). Add in melted chocolate and vanilla and combine. Begin to add the eggs, one at a time, beating for 3 minutes between each addition (very important — makes the filling extra fluffy and light). Once totally mixed, pour into pie crust and freeze for at least one hour. Slice into 16 pieces and serve.