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Chocolate Hazelnut Black-Bottom Pie

Chocolate cookie crust, hazelnuts, rich chocolate ganache, and sweetened whipped cream come together to make this delectable Chocolate Hazelnut Black-Bottom Pie. - Bake or Break

The best kind of desserts, in my opinion, are those that are simple to make but give you a fantastic result. Low effort, high yield. Who wouldn’t love that? This pie is a great example of just that kind of dessert.

This thing is gorgeous. I love all those layers! There’s plenty of chocolate, some hazelnuts, and a not insignificant amount of whipped cream. And, let’s not forget even more chocolate for the top. It’s tall, dark, and delicious.

Chocolate Hazelnut Black-Bottom Pie combines a chocolate cookie crust, rich chocolate ganache, hazelnuts, and whipped cream for an irresistible dessert. - Bake or Break

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. There’s some cooling time and chilling time in between, so just spread out the work through the day or even over a couple of days. I made the crust one day when I had a few spare minutes. Then, I made this quick ganache the next morning. When it was time to serve, I whipped the cream and drizzled the chocolate on top.

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.

Chocolate Hazelnut Black-Bottom Pie is a fantastic dessert just made for chocolate lovers! - Bake or Break

Quinn and I both felt that this pie had 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.

Chocolate Hazelnut Black-Bottom Pie

Yield 8 to 10 servings
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes

This decadent dessert layers a homemade chocolate pie crust with rich hazelnut ganache and fluffy whipped cream. So good!

Chocolate cookie crust, hazelnuts, rich chocolate ganache, and sweetened whipped cream come together to make this delectable Chocolate Hazelnut Black-Bottom Pie. - Bake or Break


For the crust:

  • 6 ounces (170g) chocolate wafers (about 30 cookies)*
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 5 tablespoons (70g) unsalted butter, melted

For the ganache filling:

  • 1 & 1/4 cups (295ml) heavy cream
  • 8 ounces (226g) semisweet chocolate, roughly chopped
  • 1 tablespoon hazelnut liqueur, such as Frangelico
  • 1/2 cup toasted hazelnuts, coarsely chopped

For the whipped cream:

  • 2 cups (473ml) heavy cream
  • 1/4 cup (50g) granulated sugar


To make the crust:

  1. Preheat oven to 350°F.
  2. Finely grind or crush the cookies. Add the sugar, salt, and butter., and mix well. Pulse until combined.
  3. Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate.
  4. Bake 12 to 14 minutes, or until the crust is dry and set. Allow the crust to cool completely.

To make the ganache filling:

  1. Place the cream in a microwave-safe bowl. Heat in the microwave for 3 minutes, or until hot.
  2. Add the chocolate to the cream and let stand for 5 to 10 minutes, or until melted. Whisk until smooth. Whisk in the liqueur.
  3. Reserve 1/4 cup of the filling for garnish.
  4. Pour the remaining ganache into the cooled crust. Sprinkle the hazelnuts over the top of the ganache.
  5. Cover and refrigerate 3 hours or up to 2 days.

To make the whipped cream:

  1. Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
  2. Sprinkle the sugar over the cream. Continue beating until stiff peaks form.
  3. Spread the whipped cream over the chilled pie.
  4. Reheat the ganache in the microwave in 15-second increments until it's pourable. Stir well. Drizzle the reserved ganache over the pie.


*I used Nabisco Famous Chocolate Wafers. If you want to use another type of cookie, you'll need 1 & 3/4 cups of crumbs.

Recipe adapted from Martha Stewart.

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    19 Comments on “Chocolate Hazelnut Black-Bottom Pie”

  1. This pie looks so rich and creamy, and chocolate and hazelnut is a favorite of mine! 😃

  2. I’m aaaalll for a rich pie with chocolate and hazelnuts and omg A LOT of whipped cream!!!!

  3. Sign me up for a slice of that beautiful pie! I’m all over that thick cookie crust!

  4. looks so decadent! I’m definitely in the rich but not too sweet camp, perfect pie for me!

  5. Simple is best! That way you can taste all the flavors! This looks fantastic! I might even sprinkle more hazelnuts on top so everyone knows what is inside.

  6. Looks great, Jennifer, and perfect for the Portland area which is proud of their hazelnuts! Can’t wait to try this one for my folks!

  7. Looks too good to be true:) Beautiful photos as well!

  8. That monster layer of whipped cream with the deep dark chocolate. YES.

  9. Funny – I just bookmarked a recipe the other day for a black bottom banana pie. I just love the idea of a surprise layer of chocolate along with the pie. Can’t wait to try yours! I absolutely love chocolate and hazelnut together.

  10. Oh MY! This looks delicious!

  11. Wow! This sounds amazing! I’ll be able to easily make this gluten-free by using Pamela’s Product cookies. Thanks so much.

  12. Love the first picture close-up. Looks amazing!

  13. The name alone is enough to induce cravings!! And why aren’t more things categorized as simple AND sophisticated? WHY?!

    {Thanks for doing your part.}

  14. Drooling! That first photo is spectacular. It makes me want to run to the kitchen and make this pie right now.

  15. I want to know is there a replacement for the liquir. I would love to make it for my family. But need an ingrediance replacement. Please help!

  16. Wonder if you could use Kahlua – that’s what I have? Any suggestions about different nuts? Pecans?

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