Bake or Break
New to BAKE or BREAK? Start Here!

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.

Slice of Chocolate Hazelnut Black-Bottom Pie on plate

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.

Slice of Chocolate Hazelnut Black-Bottom Pie on plate

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.

Overhead view of ingredients for Chocolate Hazelnut Black-Bottom Pie

What You’ll Need

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

Crust:

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
Pouring Frangelico into bowl of ganache

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.

Chocolate wafers in food processor

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. 

Chocolate pie crust ingredients in food processor

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.)

Overhead view of measuring cup pressing down chocolate pie crust

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

Overhead view of chocolate cookie pie crust

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:

Overhead view of cream in stand mixer bowl

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.

Overhead view of Chocolate Hazelnut Black-Bottom Pie in glass pie pan

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.
Overhead view of Chocolate Hazelnut Black-Bottom Pie slice on plate

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.

Slice of Chocolate Hazelnut Black-Bottom Pie on plate

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!

Slice of Chocolate Hazelnut Black-Bottom Pie on plate

Ingredients

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

Instructions

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.

Notes

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

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

Recipe adapted from Martha Stewart.

Recommended Products

Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Share this:

    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?

Leave a Reply

Your email address will not be published.