Categories: Pies 
      Yield: 8 servings 
  
      1    Prebaked 9" pie shell 
 
----------------------------------FILLING---------------------------------- 
  1 1/2 c  Sugar 
    1/2 c  Water 
    1/2 c  Unsalted butter, cut into 
           -pieces 
      1 cn Evaporated milk (5 oz) 
      2 oz Unsweetened chocolate, 
           -chopped 
      2 c  Hazelnuts or filberts, 
           -skinned and coarsely 
           -chopped 
 
----------------------------OPTIONAL DECORATION---------------------------- 
      8    Whole hazelnuts, skinned 
     24    Sliced almonds 
  
  From "The Artful Pie", Lisa Cherasky & Renee Comet (Chapters 
  Publishing). 
   
  Filling preparation: First, prepare the pie shell. Then, in a large, 
  heavy-bottomed saucepan, stir together the sugar and water. Set the 
  saucepan over medium-high heat. Let the sugar mixture come to a boil 
  and continue to cook until it caramelizes. Do not stir the sugar as 
  it cooks. If it caramelizes unevenly, you can move it around by 
  swirling it in the pan. When the sugar is a rich golden brown, remove 
  it from heat and stir in the butter and evaporated milk gradually, 
  mixing well with a wooden spoon until smooth. Let cool for 5 minutes 
  and stir in the chocolate. Beat with a whisk until very smooth. Set 
  the filling aside to cool for 10-15 minutes and then stir in the 
  nuts. Meanwhile, preheat the oven to 475'F. 
   
  Assembly and baking: Pour the filling into the pie shell and bake for 
  10 minutes, until the edge is very brown and the center is bubbling. 
  Once the pie has cooled to room temperature, about 1 hour, decorate 
  it, if desired, by making small flowers with the whole hazelnuts and 
  sliced almonds. 
   
  Makes one 9" single-crust pie.