No-Bake Chocolate Hazelnut Pie

Love peanut butter pie? Well then get ready for this slightly altered version using chocolate-hazelnut spread. Looks a bit fancier but just as unstoppable.

My apologies for my absence on Friday. Last week snuck past me and then I was whisked away to Indianapolis for a science conference (yay nerdage). As such, I wasn’t able to make the lemon meringue pie I originally had planned to post last Friday. I got as far as baking the crust Thursday night only for it to puddle in the pie pan, thoroughly discouraging me from continuing on that venture. I should’ve known better than to turn on my oven to bake something when it’s still hot out. So what do you do when you want pie but don’t want to turn on the oven? Make no-bake pie of course!

It had been awhile since I had used a spread that wasn’t peanut butter so when I got my hands on a jar of Nocciolata (pronounced no-cho-lata), I decided to incorporate it into my beloved peanut butter pie. So yes, this pie is essentially a chocolate-hazelnut version with a no-bake Oreo crust, fluffy and creamy chocolate-hazelnut filling, and topped with toasted chopped hazelnuts. After I housed a monstrous slice in one sitting (after swearing I’d save half for later) I made Bob bring it to work so it would no longer tempt me. Apparently one of his coworkers proclaimed how he didn’t like nuts while continuing to shovel bite after bite into his mouth. It’s that good.

In case you were curious what the heck Nocciolata is and what makes it different from the others you may be familiar with, it is made with organic ingredients such as hazelnuts, cocoa and cocoa butter, natural vanilla extract, raw cane sugar, and skimmed milk. Also while other brands use palm oil, Nocciolata is made with sunflower oil and contains less sugar. It’s essentially a chocolate-hazelnut spread you can feel less guilty about having for breakfast! And if you want to try it for yourself, make sure to check out the Rafflecopter widget at the end of this post to enter to win your very own jar.

Two years ago: Marble Malt Cake with Peanut Butter Malt Frosting

Four year ago: Stone Fruit Hand Pies

NO-BAKE CHOCOLATE HAZELNUT PIE

Makes 1 pie

Ingredients:

CRUST

24 Oreo cookies, finely crushed (about 2-1/2 cups)

4 Tbsp unsalted butter, melted

FILLING

1 (9.52 oz.) jar Nocciolata chocolate hazelnut spread (about 1 cup)

1 (8 oz.) package cream cheese, room temperature

1/4 cup sugar

1 (12 oz.) container frozen whipped topping, thawed and divided

1/2 cup chopped toasted hazelnuts

Directions:

1. In a medium bowl, stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate. Chill for 30 minutes before filling.
2. In a large bowl, beat together the chocolate hazelnut spread, cream cheese and sugar with an electric mixer on medium speed until well combined. Gently mix in 2 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
3. Top with chopped hazelnuts. Refrigerate until ready to serve with remaining whipped topping.

Source: Adapted from my Cookies and Cream Peanut Butter Pie.

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