Hazelnut Pie
This Hazelnut Pie has the perfect combination of chocolate, espresso and hazelnut. Starting with an Oreo espresso cookie crust, espresso ganache, a layer of hazelnut cookie crunch, Nutella mousse, chocolate whipped cream and lastly regular whipped cream creating a beautiful coffee colored gradient as you cut through the pie.
Ingredients
Oreo Crust
- 26 Oreo Cookies, crushed to fine crumbs
- 2 tbsp espresso powder
- 5 tbsp salted butter, melted
Espresso Ganache
- ½ cup + 2 tbsp heavy cream
- ½ tbsp espresso powder
- 1 cup semisweet chocolate chips
- 1 tbsp salted butter
Hazelnut Crunch
- 1 cup hazelnuts
- 8 chocolate graham crackers (8 full sheets), crushed to fine crumbs
- 5 tbsp salted butter, melted
- 2 tbsp sugar
Chocolate Hazelnut Mousse
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp espresso powder
- 1 tsp vanilla extract
- ½ cup Nutella chocolate hazelnut spread
- ¾ cup + 2 tbsp heavy cream
Whipped Cream Topping
- 1 ½ cups heavy cream
- 3 tbsp sugar, divided
- 2 tbsp cocoa powder, plus more for decoration
- ½ tsp espresso powder
Instructions
- To make the crust combine the cookie crumbs, espresso powder and melted butter. Press into a lightly greased deep-dish pie dish. Bake for 10 minutes at 350 degrees. Cool completely before filling.
- To make the espresso ganache heat the heavy cream and espresso powder over medium-low heat until it starts simmering. Put the chocolate chips and butter in a bowl and pour cream over top. Allow to sit for a minute to melt and then whisk until smooth. Pour into the pie crust and refrigerate until set.
- To make the hazelnut crunch, toast the hazelnuts on a baking sheet for 15 minutes at 350 degrees. Allow to cool and then chop or pulse in a food processor until coarsely ground. Stir together the ground hazelnuts, graham cracker crumbs, sugar and melted butter. Lightly press mixture onto a lined baking sheet and bake at 350 degrees for 12 minutes. Set aside to cool. Reserve 1/2 of the mixture for decorating the pie and crumble the rest over the ganache layer.
- To make the chocolate hazelnut mousse beat the cream cheese, powdered sugar, espresso powder and vanilla extract in a large mixing bowl. Add the Nutella and beat until fully incorporated. In another bowl beat the whipping cream to stiff peaks. Gently fold the whipped cream into the chocolate mixture until no traces of the white cream remain. Spread mousse over the hazelnut crunch layer. Refrigerate while making the next layer.
- To make the whipped topping, whip the heavy cream to soft peaks. Add in 2 tablespoons of sugar and whip to stiff peaks. Set aside 1/3 of the whipped cream. Add the cocoa powder, espresso powder and remaining sugar to the remaining 2/3 of the whipped cream. Mix just until combined. Spread the chocolate espresso whipped cream over the mousse and then the white whipped cream on top.
- Garnish the pie with the reserved hazelnut crunch and dust with cocoa powder. Refrigerate until ready to serve. To create a pattern on top of the cake, lay a piece of lace on top of the whipped cream and sift cocoa powder over top. Gently lift the lace straight up to reveal the design.
Nutrition
Calories: 717kcal | Carbohydrates: 56g | Protein: 5.6g | Fat: 53g | Potassium: 154mg | Sugar: 38g
This information comes from online calculators and these figures are only estimates.
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