November 20th, 2013

Chocolate Hazelnut Pie

It’s one week until Turkey day – and we keep throwing yummy ideas out at you. Hopefully you’ve found some goodies to grace your table.   {Mmmm – how to choose. . . }

Earlier this week I shared with you a little secret sauce to notch up your Thanksgiving dessert table.  Now, here’s one more sweet addition I think everyone should have at Thanksgiving- Chocolate!  No matter how much we all love the fall flavors, who can resist chocolate?  I promise, this Chocolate Pie will be one of the first to be gone {There’s always room for chocolate!}.  Chopped hazelnuts in the chocolate crust and a creamy Nutella filling all topped off with whipped cream . . . maybe you should make two!




Chocolate Hazelnut Pie


18 chocolate sandwich cookies (like Oreos)
1/4 cup hazelnuts
2 tablespoons butter, melted
1 package (8 ounce) cream cheese, softened
1/2 cup hazelnut spread (like Nutella)
1/2 cup sugar
1 egg
1 cup heavy cream
2 tablespoon powdered sugar

additional hazelnuts, chocolate curls or mini chocolate chips for garnish if desired


Preheat oven to 325 F.

To make the chocolate crust:  Crush cookies in a Ziploc bag or food processor until they make a fine crumble.  Finely chop hazelnuts or process in food processor.  Mix the cookie crumbs and nuts with the melted butter and press into a 9 inch pie place.  Set aside.

Mix cream cheese, hazelnut spread and sugar with electric mixer until smooth (about 2-3 minutes).  Add egg and mix well.  Pour into prepared piecrust.

Bake for 25-30 minutes or until center is set.  Remove from oven and cool on wire rack for at least 1 hour.  Refrigerate pie at least 2 hours or overnight.

When ready to serve, make whipped cream by combining cream and powered sugar until light peaks form.  Spread over pie and garnish with chocolate curls or mini chocolate chips plus additional chopped hazelnuts if desired.

Be prepared for lots of compliments on this one!



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