Chocolate Hazelnut Cream Pie

Here’s a recipe for a rich and indulgent Chocolate Hazelnut Cream Pie, combining creamy chocolate filling with crunchy hazelnuts and a buttery pie crust.

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter (melted)

For the filling:

• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/2 cup cocoa powder
• 4 large egg yolks
• 2 tablespoons cornstarch
• 4 ounces semisweet chocolate (chopped)
• 1/2 cup hazelnut spread (like Nutella)
• 1 teaspoon vanilla extract

For the topping:

• 1/2 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped toasted hazelnuts

Instructions

1. Prepare the Crust:

   1. Preheat your oven to 350°F (175°C).
   2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
   3. Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
   4. Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let cool completely before adding the filling.

2. Prepare the Filling:

   1. In a medium saucepan, heat the heavy cream and whole milk over medium heat until it just begins to simmer. Do not let it boil.
   2. In a separate bowl, whisk together the granulated sugar, cocoa powder, egg yolks, and cornstarch until smooth and well combined.
   3. Gradually add about 1/2 cup of the hot cream mixture into the egg mixture, whisking constantly to temper the eggs.
   4. Slowly pour the egg mixture back into the saucepan with the remaining cream mixture, whisking continuously. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. This should take about 5-7 minutes.
   5. Remove from heat and stir in the chopped semisweet chocolate and hazelnut spread until fully melted and smooth. Add the vanilla extract and mix well.
   6. Pour the chocolate filling into the cooled graham cracker crust, smoothing it out with a spatula. Refrigerate the pie for at least 4 hours, or until the filling is fully set.

3. Prepare the Topping:

   1. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
   2. Spread the whipped cream evenly over the chilled pie.
   3. Garnish with chopped toasted hazelnuts.

4. Serve:

   1. Slice the pie and serve chilled. Enjoy the creamy chocolate filling with the crunchy hazelnuts and buttery crust.

This Chocolate Hazelnut Cream Pie is perfect for special occasions or as a decadent treat any time. Its rich chocolate flavor paired with the crunch of hazelnuts and the smoothness of the cream will make it a favorite among dessert lovers.