CHOCOLATE AND COFFEE CREAM PIE
Steps:
- For the filling: Heat the cream in a medium saucepot over medium-low heat. When hot, whisk in the corn syrup, butter, coffee liqueur, vanilla and chocolate. Mix until all the ingredients are fully incorporated into the cream and the mixture is smooth and silky. Remove from the heat and pour into the prepared chocolate cookie crust. Place in the refrigerator until completely cooled and set, about 1 hour.
- For the topping: In a large chilled metal bowl, combine the cream, chocolate hazelnut spread, instant espresso, sugar and vanilla. Whip with a hand mixer until stiff peaks form.
- To assemble: Place the coffee whipped cream topping on top of the filling. Smooth out with a spatula so that all the filling is completely covered with the topping. Place in the refrigerator until ready to serve. When ready to serve, top with chocolate puffed rice, slice and serve.
EASY, NO-BAKE NUTELLA® PIE
I had a graham cracker crust and a jar of Nutella® to use up, and this recipe was born. This pie takes literally 5 minutes to make and is similar to a fluffy chocolate mousse pie, but with a flavor twist. Enjoy!
Provided by Christina
Categories Desserts Pies No-Bake Pie Recipes
Time 4h10m
Yield 6
Number Of Ingredients 4
Steps:
- Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust.
- Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly.
- Refrigerate until well chilled, 4 hours to overnight.
Nutrition Facts : Calories 758.9 calories, Carbohydrate 72.8 g, Cholesterol 41.1 mg, Fat 50 g, Fiber 0.6 g, Protein 8.9 g, SaturatedFat 20.3 g, Sodium 406 mg, Sugar 57.2 g
HAZELNUT AND CHOCOLATE PIE WITH VANILLA WHIPPED CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F.
- Put 1/2 of the chocolate chips, hazelnuts, and flour in the bowl of a food processor. Pulse until the hazelnuts are coarsely chopped. Pour the hazelnut mixture into a small bowl and set aside. Combine remaining chocolate chips and sugar in the food processor. Blend until the mixture is finely ground. With the machine running, gradually add the hot water until the chocolate is melted and mixture is smooth. Add the eggs, butter, vanilla and cinnamon. Pulse until mixture is blended. Return the hazelnut mixture to the food processor and pulse to incorporate. Pour the mixture into a buttered and floured 9-inch pie dish. Bake for 35 minutes. Place the pie on a cooling rack and cool for 1 hour. (Top may crack during cooling.) Refrigerate for 2 hours. (Pie can be made 1 day in advance and stored in the refrigerator). Allow the pie to return to room temperature for 30 minutes before serving.
- In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar, vanilla, and cinnamon. Continue to beat until cream holds stiff peaks.
- To serve: Cut the pie into slices and dollop with the Vanilla Cream.
CHOCOLATE-HAZELNUT CREAM PIE
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
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Pulse cookies in a food processor until ground. Add butter; pulse until blended. Press mixture onto bottom and up sides of a greased 9-in. pie plate. Bake 15 minutes. Cool completely on a wire rack. , Beat cream cheese, Nutella, confectioners' sugar and vanilla until smooth. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Add to crust; refrigerate 30 minutes., In a small saucepan, bring cream, corn syrup, butter and salt to a boil over medium heat. Remove from heat; add chocolate; let stand 5 minutes. Stir until smooth; cool to spreading consistency. Spread over pie; sprinkle with hazelnuts. Refrigerate 1 hour.
Nutrition Facts : Calories 616 calories, Fat 46g fat (22g saturated fat), Cholesterol 101mg cholesterol, Sodium 314mg sodium, Carbohydrate 50g carbohydrate (40g sugars, Fiber 2g fiber), Protein 6g protein.
NO-BAKE CHOCOLATE-HAZELNUT PIE
Combine two of the best flavors in the world for this No-Bake Chocolate-Hazelnut Cheesecake. Simply refrigerate after you prepare & it's ready in no time!
Provided by My Food and Family
Categories Recipes
Time 1h25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Microwave semi-sweet chocolate and 1 cup COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate starts to melt; stir until chocolate is completely melted and mixture is well blended. Cool 10 min.
- Mix cream cheese, chocolate-hazelnut spread and vanilla in medium bowl until blended. Gently stir in remaining COOL WHIP; spoon into crust.
- Spread semi-sweet chocolate mixture over pie. Refrigerate 1 hour.
Nutrition Facts : Calories 520, Fat 33 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 40 mg, Sodium 240 mg, Carbohydrate 51 g, Fiber 3 g, Sugar 36 g, Protein 6 g
WHITE CHOCOLATE-HAZELNUT PIE
So elegant. So creamy. So easy to make. Is it any wonder that this White Chocolate Hazelnut Pie is so popular? Make it tonight and win some fans yourself!
Provided by My Food and Family
Categories Recipes
Time 4h5m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Beat pudding mixes, coffee and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP. (Mixture will be thick.) Spread onto bottom of crust.
- Cover with remaining pudding.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
5 MINUTE - WHITE CHOCOLATE HAZELNUT PIE
Make and share this 5 Minute - White Chocolate Hazelnut Pie recipe from Food.com.
Provided by UnknownChef86
Categories Pie
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat milk, flavored instant coffee, pudding mixes, and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.).
- Spread in crust. Spread remaining whipped topping over pudding layer in crust.
- Enjoy immediately or refrigerate until ready to serve. Garnish as desired.
CHOCOLATE CREAM PIE
Provided by Nicole Spiridakis
Categories Chocolate Dessert Bake Christmas Thanksgiving Kid-Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Serves 10
Number Of Ingredients 15
Steps:
- To Make the Crust:
- Heat the oven to 350°F. Have a 9-inch pie pan ready. To make the crust: Place the hazelnuts on a rimmed baking sheet. Toast in the oven until the nuts are lightly browned and release a nutty fragrance, about 15 minutes. Remove the hazelnuts from the oven and set aside to cool. When nuts are completely cooled, use your hands to rub off as many of the skins as you can. Don't worry if you can't remove all of the skin; a little bit is OK.
- In the bowl of a food processor fitted with a steel blade, process the hazelnuts, sugar, and cocoa powder until fine. Place in a bowl and add the melted butter, stirring to combine. Press the mixture onto the bottom and up the sides of the pie pan. Bake the crust until slightly crisp, about 25 minutes. Remove from the oven and cool on a wire rack.
- To Make the Filling:
- In a medium, heavy saucepan, whisk together the sugar, cornstarch, salt, and egg yolks until well combined, then add the milk in a steady stream, whisking continuously. Bring to a boil over medium heat, whisking, then decrease the heat and simmer, whisking, for 1 minute more (the filling will be thick).
- Force the filling through a fine-mesh sieve into a bowl, then whisk in the chocolate, butter, and vanilla. Cover the surface of the filling with a buttered round of waxed paper and cool completely, about 2 hours.
- Spoon the filling into the crust. Chill the pie, loosely covered with plastic wrap, for at least 6 hours. Top with a thick layer of whipped cream.
- Use a serrated knife to cut the pie into slices and use a cake server to gently place the slices on plates to serve. Note that the crust will be a little crumbly, so go easy.
CREAMY HAZELNUT PIE
I've always been a big fan of peanut butter. Then I found chocolaty Nutella hazelnut spread and I was hooked! I even changed one of my all-time favorite pie recipes by substituting that ingredient. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese, confectioners' sugar and 1 cup Nutella until smooth. Fold in whipped topping. Spread evenly into crust., Warm remaining Nutella in microwave for 15-20 seconds; drizzle over pie. Refrigerate at least 4 hours or overnight.
Nutrition Facts : Calories 567 calories, Fat 33g fat (13g saturated fat), Cholesterol 32mg cholesterol, Sodium 224mg sodium, Carbohydrate 65g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE HAZELNUT PIE
This chocolate-cream cheese pie with a hazelnut crust and ruby-red berry sauce makes a stunning ending to a meal. To drizzle the melted chocolate, put it in a plastic sandwich bag, snip a corner, and squeeze.
Provided by Allrecipes Member
Time 4h30m
Yield 10
Number Of Ingredients 14
Steps:
- For crust, in a bowl stir together flour, hazelnuts, and brown sugar. Stir in melted butter; toss to mix. Spread evenly in a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust. Bake in a 425 degree F oven for 8 to 10 minutes or until brown. Cool.
- For filling, in another mixing bowl combine cream cheese, melted chocolate, granulated sugar, and milk; beat with an electric mixer on medium speed until smooth. In a chilled bowl beat whipping cream until soft peaks form; fold into cream cheese mixture. Spread in the cooled crust. Cover loosely and chill for several hours or overnight.
- Before serving, in a small saucepan melt 1/4 cup chocolate pieces and 2 tablespoons butter or margarine; drizzle onto pie. For sauce, in a blender container or food processor bowl combine raspberries and corn syrup; cover and blend or process until nearly smooth. If desired, press sauce through a sieve to remove seeds. Serve with pie. If desired, garnish with fresh raspberries and mint.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 35.2 g, Cholesterol 79.9 mg, Fat 32.6 g, Fiber 1.9 g, Protein 4.7 g, SaturatedFat 19 g, Sodium 142.3 mg, Sugar 22.6 g
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