Chocolate Hazelnut Cream Pie

One thing I love to make in the summer time is a cream pie. Chocolate, peanut butter, Coconut. I love em all. This one I had the idea one day for when making peanut butter pudding. Why not sub the peanut butter for Nutella. Well needless to say it worked and it was a big hit. So make one of these up and watch it vanish !!

Pie Crust Recipe


5 Tbsp Unsalted Butter cut into 1/4-inch cubes and chilled

1 tsp salt

1 Cup (approximately) A.P. Flour

1/4 cup Ice Water

In a bowl combine the flour and salt and mix together with a fork. Add the chilled butter and blend together with a pastry blender until mealy texture. Add water 1 tsp at a time until the dough sticks together when pinched. Sometimes it will take more, sometimes less. Place the dough onto a floured surface and bring together into a ball. Then pat it down to form a round disc. place this into a zip-lock bag and put in the fridge for at least a half an hour. While you are at it place your pie pan in there as well and let it get cold. Cold is the key to a good crust if you haven’t noticed the pattern already. After 30 mins or so remove the dough from the fridge and the bag and place onto your floured surface again. Sprinkle some more flour on top of your dough and rub some on your rolling pin as well. Starting at the center, roll outward changing directions often until you have a big enough circle to cover your pan with some excess. Now roll the edge of your circle up over your rolling pin and gently roll it up. Place this over your chilled pan and unroll. Form the dough to the pan and trim off the excess leaving enough to cover the edge of pan. Now using your finger and thumb work your way around the edge and pinch the dough to neaten it up. Using a fork, poke holes in the bottom of the crust and place back in the fridge for about 15 mins to chill again. (again cold is key) Pre-heat your oven to 425 degrees place a piece of parchment paper over the crust and fill with dried beans. This will help the crust hold it’s shape while baking. Bake in the oven for about 10 minutes and remove and let cool before adding your filling.

Chocolate Hazelnut Pudding


1/3 cup White Sugar

1/3 cup Corn Starch

2 1/4 cups Whole Milk or half and half (heavy cream if you want it really rich) 

2 tsp Vanilla extract( real not imitation, please)

1 Cup Nutella 

In a med sauce pan add the sugar and cornstarch. Slowly add the milk and stir constantly over med-low heat until it is thick and bubbly. Remove from heat and stir in the vanilla and Nutella. let this cool for a bit and pour into your prepared pie shell. Place in the fridge to set up for at least 3 hours. Remove, slice and serve with whipped cream on top. Enjoy!!

Cook from the heart taste the love


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