Raspberry Chocolate Hazelnut Cream Pie
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- 1 1/2 c
- chocolate graham cracker crumbs
- 4 Tbsp
- melted butter
- 1 1/2 c
- frozen raspberries
- 3/4 c
- envelope unflavored gelatin
- 8 ounce package cream cheese, softened at room temperature
- 2 c
- heavy cream, whipped
- 1/2 c
- toasted chopped hazelnuts
- 1 pkg
- (6 snack cups) chocolate hazelnut pudding
1Preheat oven to 350 degrees.
Lightly grease a 10 inch glass pie plate.
2In small bowl, mix together chocolate graham cracker crumbs with melted butter and pat into bottom and up sides of pie plate.
Bake in preheated oven for 15 minutes; cool.
3Cook raspberries and 1/2 cup of sugar in medium saucepan over low heat for 10 minutes, stirring often and breaking up the raspberries with a wooden spoon; cool.
4In small saucepan, sprinkle gelatin over 1/2 cup cold water and let stand for 1 minute. Stir over low heat until dissolved, about 3 minutes, set aside.
5In large bowl of stand mixer, mix softened cream cheese and 1/4 cup sugar until fluffy. Add cooled raspberry mixture and mix thoroughly. Gradually beat in gelatin. Fold in whipped cream.
6To assemble pie, spoon a layer of raspberry filling over pie crust, next, spoon 2 chocolate hazelnut snack cups on top of filling, repeating, filling, then pudding cups, and ending with top layer of raspberry filling. Freeze for 30 minutes to set.
7Remove from freezer, refrigerate for 1-2 hours, (or overnight) sprinkle top with 1/2 cup chopped toasted hazelnuts, and garnish with chocolate shavings, if desired.
Store pie in refrigerator.