Tuesday, January 23, 2018

Cinnamon's Chocolate Hazelnut Pie

This is not a pretty pie.

This pie is messy. The buttery crust slumps down when cooking. The edges are prone to burning. And basically, when it gets on the plate, it isn't exactly the thing that will impress your friends and neighbors.

Until they taste it, that is.

This pie packs a wallop of hazelnut flavor, is absolutely delicious, and is easy to make. And while the crust tends to be a little tricky to work with, you won't mind once you start eating it.

It's not the prettiest pie in the world, but there's more to life than looks :)

Chocolate Hazelnut Pie

1/2 cup chopped hazelnuts
1/2 cup softened butter
1/3 cup sugar
1/2 tsp vanilla extract
3/4 cup of flour

Toast hazelnuts in frying pan over medium heat until they start browning and becoming fragrant -- about 5 minutes (this part is important because the hazelnuts that come in the pre-packaged baking aisle usually aren't very flavorful unless toasted.) Be sure to keep a close eye on them because they can burn easily. 

Pre-heat oven to 375 degrees.

Soften butter in microwave (be sure not to melt completely). In a medium bowl, mix butter, sugar, and vanilla. Add flour until just mixed, then add the hazelnuts. Combine until you can bring mixture together into a ball. Press dough into a tart pan or shallow pie dish and form a crust. Place crust in freezer for about 20 minutes. Let it sit for 5 minutes at room temperature, then bake for about 20 to 30 minutes, covering the edges with foil if need be. The crust will be ready when it has a nice toasty shade to it. When done, let cool for half an hour.

1 13-oz jar of Nutella (or any hazelnut chocolate spread)
1 8-oz package of cream cheese, room temperature
5 oz of Cool Whip (about 3/4 of tub), thawed

Spread about 1/3 cup of Nutella on pre-baked crust bottom. With a mixer, blend the remaining Nutella with the cream cheese. When well-combined, add in Cool Whip. Mix until blended, then pour filling into crust. Cover and chill in the fridge for about 2-3 hours. Serve with scoops of remaining Cool Whip. Enjoy!

Happy Pie Day!!


  1. Thanks Meg! Your newsletter and this recipe flat out made my day! You are fantastic Meg!!!

  2. Mmmm. . . This pie sounds like it will be DELICIOUS! I can't wait to try it! = ] - Christina T.

    P.S. Really love your books Meg! I am looking forward to the next installment with Cinnamon's latest adventures!

    1. Thank you so much, Christina!! I look forward to writing it! And I hope you enjoy making this pie -- it's a tasty one! Thanks for posting here and have a great weekend :)