Raspberry Chocolate Hazelnut Cream Pie

Nancy A.

By
@HometownCreativeCook

I first made this pie for one of my friends birthday, now it is our traditional "Special Occasion Pie", which is anytime I have my friends over for a get-together, that's the first thing they request me to make!


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Rating:

Comments:

Serves:

10

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 1/2 c
chocolate graham cracker crumbs
4 Tbsp
melted butter
1 1/2 c
frozen raspberries
3/4 c
sugar
1
envelope unflavored gelatin
1
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

Directions Step-By-Step

1
Preheat oven to 350 degrees.
Lightly grease a 10 inch glass pie plate.
2
In 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.
3
Cook 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.
4
In 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.
5
In 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.
6
To 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.
7
Remove 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.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American