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I have always been a fan of hazelnuts, and this pie is a decadent dessert for the Nutella fan. But with 3 containers of Nutella, it’s rich. The instructions say it makes 10 slices, but I think you could cut them even smaller. Better yet, press the crust into mini cupcake liners and pipe the filling in to make perfectly poppable, deliciously rich little morsels. And the best part? If you get the February box, you already have the cookies for the crust. Scroll to the bottom to find the modified recipe to make the minis with those.
For the Crust:
1 1/2 c. crushed Chocolate Moravian Cookies
6 oz. (1 1/2 sticks) unsalted butter, melted
For the filling:
3 jars Nutella
3 medium containers whipped topping
1 1/2 c. hazelnuts, chopped
For the crust:
Combine all ingredients in a mixing bowl and toss. Mixture should look like wet sand. Press down into a pie plate to make the crust. Refrigerate.
For the filling:
Beat Nutella with mixer until loose. Fold in whipped topping, using a spatula until light and fluffy. Fold in hazelnuts. Pour mixture into refrigerated pie crust. Place in freezer for at least 3 1/2 hours to allow to set up. Remove pie 30-45 minutes before serving. Cut pie into 10 slices. Serve with a light drizzle of hot fudge ice cream topping, chopped toasted hazelnuts, whipped topping and fresh strawberries or raspberries.
If you want to use your cookies from the box:
Entire sleeve of Chocolate Moravian Cookies
4 tbs butter
1 jar Nutella
1 medium tub whipped topping
1/2 cup hazelnuts
Follow instructions above for full recipe. Instead of 1 crust, place crumbs into bottom of mini cupcakes tins with liners. If you have a shot glass, I’ve found they’re perfect to press down the crumbs easily. Make the filling as directed above, but pour it into a piping bag or Ziploc bag and squeeze as much filling into each liner as you want. Pop them into the freezer for one hour, top as desired.
AND, if this is more that you’re willing to do, layer the filling with the crumbs into clear glasses to create parfaits!
Find more recipes from Salem Baking.