White Chocolate Hazelnut Pie
Also,I freeze this pie and remove it about 30 minutes before serving. It thaws just enough to be a creamy, frozen treat :) You can also make it a more "grown up" dessert by reducing the hazelnut creamer to 3/4 cup and adding 3/4 cup hazelnut liqueur.
1chocolate graham cracker crust
1 1/4 chazelnut coffee creamer
2 Tbsphazelnut flavor instant coffee
2packages instant white chocolate flavored pudding and pie filling
8 oznon dairy whipped topping, divided
1/2 ctoasted hazelnuts, chopped finely
1white chocolate candy bar, grated
How to Make White Chocolate Hazelnut Pie
- Beat coffee creamer, instant coffee, pudding mixes and 1/2 of the whipped topping in a medium bowl with a wire whisk for 1 minute.(mixture will be thick)Spread filling in crust. (The original recipe calls for 1 1/4 c milk rather than hazelnut coffee creamer.)
- Spread remaining whipped topping over pie, sprinkle with chopped hazelnuts and grated white chocolate. It can be served immediately, refridgerated to chill or as I like to do...freeze it, then remove from freezer about a half hour before serving.