There’s something magical about a Chocolate Hazelnut Pie that can make you forget your worries. Picture a luscious crust holding a velvety filling made of rich chocolate and nutty hazelnuts. The aroma wafts through the air like a sweet serenade, promising indulgence with every slice.
This pie isn’t just a treat; it’s an experience! I remember the first time I made it for my family—chaos ensued as they descended on the dessert like hungry wolves at a buffet. Let me tell you, if you want to create an unforgettable moment at your next gathering or just satisfy your sweet tooth on a rainy day, this pie is the answer.
Why You'll Love This Recipe
- This simple yet indulgent Chocolate Hazelnut Pie delivers rich flavors that will impress everyone at the table
- Its beautiful presentation makes it perfect for special occasions or casual get-togethers
- It’s surprisingly easy to prepare, allowing you more time to enjoy with loved ones
- Plus, it’s versatile enough to serve with ice cream or whipped cream!
I still chuckle when I think about my brother’s face after his first bite—pure bliss mixed with shock as if he had just discovered gold in his backyard.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Graham Cracker Crust: A pre-made crust works wonders for speeding up prep time and ensuring a perfectly crispy base.
- Dark Chocolate: Use high-quality dark chocolate for an intense flavor that will melt in your mouth.
- Nutella: This creamy hazelnut spread adds richness and sweetness—essential for that iconic flavor.
- Eggs: They help bind everything together while adding a nice texture; fresh eggs yield the best results.
- Heavy Cream: Adds smoothness and decadence; don’t skimp here—this is where the magic lies!
- Vanilla Extract: A few drops enhance overall flavor; use pure vanilla extract whenever possible for the best taste.
- Chopped Hazelnuts: These provide delightful crunch and nuttiness; toast them lightly for added flavor depth.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Crust: Begin by preheating your oven to 350°F (175°C). If you’re using a store-bought graham cracker crust, place it on a baking sheet to catch any drips while baking.
Melt the Chocolate: In a heatproof bowl over simmering water (or microwave), melt the dark chocolate until glossy. Stir occasionally until completely melted; make sure not to burn it!
Create the Filling: In another bowl, whisk together Nutella, eggs, heavy cream, and vanilla extract until smooth and creamy. The mixture should have a silky texture—like liquid velvet!
Add Chopped Hazelnuts: Gently fold in your chopped hazelnuts into the filling mixture. This step adds delightful texture and extra flavor that’ll take your pie over the top.
Fill Your Crust: Pour the luscious filling into your prepared crust and spread evenly using a spatula. Admire how beautifully it fills every nook and cranny.
Bake & Cool Down: Bake in preheated oven for about 25-30 minutes until set but still slightly wobbly in the center. Once out of the oven, allow it to cool completely before slicing—it’ll be worth the wait!
Enjoy every moment of creating this delectable masterpiece! With each step completed successfully, feel free to sneak bites of leftover chocolate—you deserve it!
You Must Know
- This chocolate hazelnut pie is a dream come true for dessert lovers
- The rich, velvety filling paired with a buttery crust creates a flavor explosion
- Don’t forget to let it cool completely; the texture becomes more divine as it sets!
Perfecting the Cooking Process
Start by pre-baking the pie crust for a crispy texture, then mix the filling while it cools. This ensures even baking and prevents a soggy bottom.
Add Your Touch
Feel free to swap hazelnuts for almonds or walnuts, and add a pinch of sea salt to enhance flavors. A splash of vanilla extract can also elevate this delightful dessert.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to five days. Reheat gently in the oven at 350°F for about 10 minutes for optimal taste.
Chef's Helpful Tips
- Always use high-quality chocolate for a richer flavor that will wow your guests
- When blending the filling, avoid over-mixing to keep it light and airy
- Lastly, allow the pie to set overnight for the best texture and taste experience!
I vividly recall my first attempt at making this pie; I proudly served it at a family gathering. The compliments poured in like chocolate sauce over ice cream—sweet and unexpected!
FAQ
Can I make this chocolate hazelnut pie ahead of time?
Absolutely! It tastes even better when made a day before serving.
What chocolate should I use for the filling?
Use high-quality dark chocolate for a rich, decadent flavor profile.
Can I freeze leftover pie?
Yes, wrap it tightly and store in the freezer for up to three months.
Chocolate Hazelnut Pie
- Total Time: 45 minutes
- Yield: Serves 8
Description
Indulge in the rich flavors of this Chocolate Hazelnut Pie, featuring a luscious filling of dark chocolate and creamy Nutella, all nestled in a crispy graham cracker crust.
Ingredients
- Graham Cracker Crust
- Dark Chocolate
- Nutella
- Eggs
- Heavy Cream
- Vanilla Extract
- Chopped Hazelnuts
Instructions
- Preheat oven to 350°F (175°C). Place the graham cracker crust on a baking sheet.
- Melt dark chocolate in a heatproof bowl over simmering water or microwave until glossy, stirring occasionally.
- In another bowl, whisk together Nutella, eggs, heavy cream, and vanilla extract until smooth.
- Gently fold in chopped hazelnuts into the filling mixture.
- Pour the filling into the prepared crust and spread evenly.
- Bake for 25-30 minutes until set but slightly wobbly in the center. Cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
