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.
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
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 CARAMEL HAZELNUT PIE
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
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 663 calories, Fat 35g fat (19g saturated fat), Cholesterol 60mg cholesterol, Sodium 327mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 1g fiber), Protein 6g protein.
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.
SMART-CHOICE WHITE CHOCOLATE DOUBLE-LAYER PIE
The layer of Neufchatel cheese adds a new dimension of flavor in this tasty twist on classic chocolate pudding pie.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Beat Neufchatel, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spread onto bottom of crust.
- Beat pudding mixes and 2 cups milk in separate large bowl with whisk 2 min. (Pudding will be thick.) Immediately stir in remaining COOL WHIP; spread over Neufchatel layer in crust.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 410 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 12 g, Protein 4 g
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
SMART-CHOICE WHITE CHOCOLATE-HAZELNUT PIE
Serve your guests a wow-worthy dessert, like this yummy white chocolate-hazelnut pie, made with a graham cracker crumb crust.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Beat pudding mixes, milk and instant coffee in medium bowl with whisk 2 min. Stir in 1/2 the COOL WHIP. (Pudding mixture will be thick.)
- Spread pudding mixture onto bottom of crust; cover with remaining COOL WHIP.
- Refrigerate 4 hrs. or until firm.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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