Chocolate Hazelnut Black-Bottom Pie

This Chocolate Hazelnut Black-Bottom Pie is easy to make, but it tastes like something you’d pick up at a fancy bakery! Rich layers of chocolate, crunchy hazelnuts, and whipped cream make it over-the-top delicious.

Decadent Chocolate Pie Recipe

This Chocolate Hazelnut Black-Bottom Pie is tall, dark, and delicious. Best of all, it’s an absolute dream to put together. It might look like an elaborate dessert on par with Mississippi Mud Pie, but it comes together with very little effort on your part.

There are three components to this pie: the chocolate crust, a rich ganache, and a mountain of whipped cream. Each part will take mere minutes to make, with some cooling time in between. I made the crust one day when I had a few spare minutes. Then, I made the quick ganache the next morning. When it was time to serve, I whipped the cream and drizzled the chocolate on top. Easy.

This pie is more rich than sweet. Despite the volume of whipped cream, it’s all about the chocolate. You know what’s coming now, so here it is: Use the very best chocolate you can. Pick one you enjoy eating on its own.

This pie has an air of sophistication about it. Perhaps it’s the richness or maybe it’s the presentation. No matter the reason, this is one dessert worthy of a special occasion. If you don’t have a special occasion, make one up.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Crust:

• Chocolate wafers – I used Nabisco Famous Chocolate Wafers. Those have since been discontinued, but these homemade chocolate wafer cookies are a great substitute. If you want to use another type of cookie, you’ll need 1 & 3/4 cups of crumbs.
• Sugar
• Salt
• Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?

Ganache filling:

• Heavy cream
• Semisweet chocolate – Don’t use chocolate chips! A bar of chocolate will melt smoother and have better flavor.
• Hazelnut liqueur – Such as Frangelico.
• Toasted hazelnuts

Whipped cream:

• Heavy cream
• Granulated sugar

What Can I Use Instead of Frangelico?

Amaretto, brandy, rum, or even strongly-brewed coffee would work in place of the Frangelico. If you want to keep it non-alcoholic, use 1 teaspoon of hazelnut extract instead of the liqueur.

How to Make Chocolate Hazelnut Black-Bottom Pie

Ready for a decadent, chocolatey, delightfully nutty dessert? Here’s what you’ll need to do.

To make the crust:

Prepare. Preheat your oven to 350°F.

Make the cookie crumbs. Finely grind the cookies in your food processor, or crush them by placing them in a zip-top bag and smashing them with a rolling pin. 

Finish the crust mixture. Add the sugar, salt, and butter to the crumbs and pulse until combined. (If you didn’t use a food processor, simply stir everything together in a small mixing bowl.)

Form the crust. Press the crust mixture into the bottom and up the sides of a 9-inch pie plate.

Bake. Place the crust in the oven and bake for 12 to 14 minutes, or until it’s dry and set. Let the crust cool before filling it.

To make the ganache filling:

Warm the cream. Place the heavy cream in a microwave-safe bowl and microwave for 3 minutes, or until it’s hot.

Make the ganache. Add the chocolate to the bowl of cream and let it sit for 5 to 10 minutes, or until the chocolate melts when you whisk it in. Next, whisk in the liqueur.

Fill the pie. Reserve 1/4 cup of the ganache for garnish. Then, pour the rest of the ganache into the crust and sprinkle the hazelnuts over the top.

Chill. Cover the pie and refrigerate for at least 3 hours, or up to 2 days.

To make the whipped cream:

Beat the cream. Pour the cream into a large, cold mixing bowl. Use an electric mixer with a whisk attachment to beat the cream on medium-high speed until it begins to thicken.

Add the sugar. Sprinkle the sugar onto the cream and continue beating until stiff peaks form.

Assemble. Spread the whipped cream over the chilled pie. Microwave the ganache in 15-second increments until it’s pourable, then stir and drizzle over the pie.

Tips for Success

As you can see, this Chocolate Hazelnut Black-Bottom Pie is easy, but these simple tips will help make it even easier!

• Get a head start. You can make the crust, filling, and whipped cream ahead of time. Cover each component tightly and refrigerate for up to 2 days. Assemble the pie just before serving.
• Make a different size. If you don’t have a 9-inch pie plate, use an 8-inch or 10-inch plate. The pie will be thinner or thicker, respectively.
• Don’t skip the toasting. Toasting intensifies the hazelnuts’ flavor and makes them easier to chop.
• Take some shortcuts. Yes, if you’re in a time crunch and need dessert fast, you can use store-bought chocolate pie crust and whipped cream.

How to Store

This pie is best served within 2 days of assembling. Store it in the refrigerator, covered tightly with plastic wrap.

Can This Recipe Be Frozen?

Yes, the pie can be frozen, without the whipped cream topping, for up to 2 months. Thaw overnight in the refrigerator before serving.

Share this: