1st Place Oregon Marionberry Chocolate Hazelnut Brownie Pie

Oregon Berry PIe

Liz King of Oregon City, Oregon’s recipe won first place at the 2012 Oregon State Fair’s Blackberry Pie Contest.

Serves 6 to 8

Ingredients Preparation
Marionberry Filling

  • 3½ cup frozen or fresh Oregon marionberries
  • 1 cup granulated white sugar
  • 4 T instant clear gel (source King Arthur Flour Co or cake decorating store online or local)
Filling Steps

  1. In a large bowl combine ½ cup of the sugar with the berries and let sit until juices start to form in bottom of the bowl (about 20 minutes).
  2. If using frozen berries, let sit until thawed and retain ½ cup juice.
  3. Combine the instant clear gel with the remaining ½ cup sugar and stir into the fruit.
  4. Set aside of in refrigerator until crust and chocolate filling are ready.
Brownie Crust

  • ½ cup and 1 T unsalted butter
  • 1.5 oz unsweetened chocolate, chopped
  • ¾ cup all-purpose flour
  • ¼ tsp sea salt
  • ¼ cup and ½ tsp unsweetened cocoa powder
  • 1 ¼ cup white granulated sugar
  • 1 extra-large egg, lightly beaten
  • 1 T vanilla extract
Crust Steps

  1. In a 1 quart saucepan heat cream and salt to almost boiling.
  2. Remove from heat and add the chopped chocolate, vanilla and hazelnut flavorings until completely incorporated and smooth.
  3. Set aside half of the chocolate to thicken to a spoonable consistency for the pie top rosette decoration.
  4. The other half of the chocolate will be used thinner (but not runny) for coating the pie crust and drizzling on top of berry filling.

  1. In cooled crust, spread ½ the chocolate filling, coating bottom and up sides evenly.
  2. Let sit for a few minutes in fridge to get firm.
  3. Remove from fridge and add the berry filling.
  4. Drizzle top of pie with a couple tablespoons of the chocolate filling (warm chocolate in microwave if it has become too firm).
  5. Put remaining chocolate filling in a piping bag or ziplock bag and use or cut a star tip to make rosettes on top of the pie.
  6. Sprinkle 1 ½ tablespoons finely chopped toasted hazelnuts around edge and center on top of pie.

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