raspberry chocolate hazelnut cream pie

How To Make raspberry chocolate hazelnut cream pie

• 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.
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