Chocolate Caramel Hazelnut Pie Recipe

Chocolate Caramel Hazelnut Pie Recipe
Chocolate Caramel Hazelnut Pie Recipe photo by Taste of Home
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Chocolate Caramel Hazelnut Pie Recipe

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I love chocolate, caramel and hazelnuts so I came up with a recipe that has all three. If you don't have a food processor, place crust ingredients in a zip-top freezer bag and smash with a rolling pin. —Debbie Anderson, Mount Angel, Oregon
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min + chilling

Ingredients

  • 1-1/2 cups salted caramel pretzel pieces
  • 12 Lorna Doone shortbread cookies
  • 1/4 cup sugar
  • 6 tablespoons butter, melted
  • 5 tablespoons caramel topping, divided
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup Nutella
  • 1 jar (7 ounces) marshmallow creme
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 cup miniature marshmallows
  • 1 Snickers candy bar (1.86 ounces), chopped

Directions

Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling.
For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust.
Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving. Yield: 8 servings

Test Kitchen tips
  • If you're short on time, you can "quick-chill" this pie in the freezer—it will take about one hour.
  • The crust is crunchy, sweet and slightly crumbly.
  • Originally published as Chocolate Caramel Hazelnut Pie in Simple & Delicious April/May 2018

    Nutritional Facts

    1 piece: 663 calories, 35g fat (19g saturated fat), 60mg cholesterol, 327mg sodium, 74g carbohydrate (57g sugars, 1g fiber), 6g protein.

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    • 1-1/2 cups salted caramel pretzel pieces
    • 12 Lorna Doone shortbread cookies
    • 1/4 cup sugar
    • 6 tablespoons butter, melted
    • 5 tablespoons caramel topping, divided
    • FILLING:
    • 1 package (8 ounces) cream cheese, softened
    • 1/2 cup Nutella
    • 1 jar (7 ounces) marshmallow creme
    • 1 carton (8 ounces) frozen whipped topping, thawed
    • 1 cup miniature marshmallows
    • 1 Snickers candy bar (1.86 ounces), chopped
    1. Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling.
    2. For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust.
    3. Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving. Yield: 8 servings

    Test Kitchen tips
  • If you're short on time, you can "quick-chill" this pie in the freezer—it will take about one hour.
  • The crust is crunchy, sweet and slightly crumbly.
  • Originally published as Chocolate Caramel Hazelnut Pie in Simple & Delicious April/May 2018

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