Chocolate-Hazelnut Cream Pie Recipe

Chocolate-Hazelnut Cream Pie Recipe
Chocolate-Hazelnut Cream Pie Recipe photo by Taste of Home
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Chocolate-Hazelnut Cream Pie Recipe

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We've all seen peanut butter pies, so I kick it up a notch with Nutella pie! This silky dessert is just fabulous. I sometimes add sliced bananas on top of the crust and then spoon the Nutella mixture over them for a Banana Hazelnut Cream Pie. —Anna Smith, North Salt Lake, Utah
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + chilling

Ingredients

  • 16 Oreo cookies
  • 1/4 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup Nutella
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • TOPPING:
  • 1/4 cup heavy whipping cream
  • 1 tablespoon light corn syrup
  • 2 teaspoons butter
  • 1/8 teaspoon salt
  • 2 ounces semisweet chocolate, finely chopped
  • 2 tablespoons chopped hazelnuts, toasted

Directions

Place cookies in a food processor; cover and pulse for 1-2 minutes or until mixture resembles fine crumbs. Add butter; process until blended. Press crumb mixture onto the bottom and up the sides of a greased 9-in. pie plate.
Bake at 350° for 13-15 minutes. Cool on a wire rack for 30 minutes.
Meanwhile, in a large bowl, beat the cream cheese, Nutella, confectioners' sugar and vanilla until smooth.
In a small bowl, beat whipping cream until stiff peaks form; fold into cream cheese mixture. Pour into pie crust. Refrigerate for 30 minutes.
In a small saucepan over medium heat, bring the cream, corn syrup, butter and salt to a boil. Remove from the heat; add chocolate. Cover and let stand for 5 minutes; stir until smooth. Set aside to cool to room temperature. Spread over pie. Garnish with hazelnuts. Chill for 1 hour. Yield: 8 servings.
Originally published as Chocolate-Hazelnut Cream Pie in Taste of Home A+ Recipes from Schools Across America 2013, p219

Nutritional Facts

1 piece: 616 calories, 46g fat (22g saturated fat), 101mg cholesterol, 314mg sodium, 50g carbohydrate (40g sugars, 2g fiber), 6g protein.

  • 16 Oreo cookies
  • 1/4 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup Nutella
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • TOPPING:
  • 1/4 cup heavy whipping cream
  • 1 tablespoon light corn syrup
  • 2 teaspoons butter
  • 1/8 teaspoon salt
  • 2 ounces semisweet chocolate, finely chopped
  • 2 tablespoons chopped hazelnuts, toasted
  1. Place cookies in a food processor; cover and pulse for 1-2 minutes or until mixture resembles fine crumbs. Add butter; process until blended. Press crumb mixture onto the bottom and up the sides of a greased 9-in. pie plate.
  2. Bake at 350° for 13-15 minutes. Cool on a wire rack for 30 minutes.
  3. Meanwhile, in a large bowl, beat the cream cheese, Nutella, confectioners' sugar and vanilla until smooth.
  4. In a small bowl, beat whipping cream until stiff peaks form; fold into cream cheese mixture. Pour into pie crust. Refrigerate for 30 minutes.
  5. In a small saucepan over medium heat, bring the cream, corn syrup, butter and salt to a boil. Remove from the heat; add chocolate. Cover and let stand for 5 minutes; stir until smooth. Set aside to cool to room temperature. Spread over pie. Garnish with hazelnuts. Chill for 1 hour. Yield: 8 servings.
Originally published as Chocolate-Hazelnut Cream Pie in Taste of Home A+ Recipes from Schools Across America 2013, p219

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