It’s official. My love for chocolate hazelnut spread (aka, my version of “Nutella”) has gone beyond obsession. Proof? I made a “Nutella”-laden pie for the grilling potluck and game night we hosted on Wednesday.
This pie is incredibly decadent, so you only need a small slice. This means it will last longer, which means more “Nutella” goodness for you spread throughout the week. I recommend serving it with some whipped cream or a glass of milk to cut some of the richness.
We didn’t serve our pie with whipped cream, even though I intended to. Apparently, if there is a little water in the bottom of your mixing bowl, heavy cream will separate as you beat it, forming curds below liquid instead of fluffy whipped cream. It probably tastes fine, but it was not attractive or appetizing. So we went with milk instead.
Savvy Tip: Make sure your mixing bowl is COMPLETELY dry before attempting to make whipped cream.
1 pie crust (I used half of Smitten Kitchen’s recipe), cooled
2 cups blanched hazelnuts
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder
1 tablespoon canola, walnut or peanut oil
3/4 cup heavy cream
Grind the hazelnuts in a food processor until creamy. This should take 5-10 minutes, and you will need to scrape down the sides and bottom of the bowl a few times to make sure it all blends well. Somewhere in the middle, it will look all grainy and like it will never smooth out. Just keep going. Trust me, it will be creamy soon.
Add the sugar and cocoa powder, processing until well-mixed. Scrape down the sides of the processor, then continue to blend. While the food processor is running, slowly add in the oil. Process for a minute more, then transfer to a large bowl.
In the meantime, beat the cream until it is thick and whipped. Gently fold the whipped cream into the chocolate.
Pour the chocolate filling into the pie crust, cover with aluminum foil, and refrigerate for at least one hour.
Serve with additional whipped cream, if desired.