Nutella Cream Pie

If you are a Nutella fan, this might be a new favorite pie for you.

1 Prebaked single crust 9″ deep dish pie shell
3 cups milk
3/4 cup sugar
4½ Tbl cornstarch
1/4 tsp salt
4 egg yolks, beaten
3/4 cup Nutella (or other brand chocolate hazelnut spread)

Combine milk, sugar, cornstarch, and salt in large saucepan.  Heat over medium heat to boiling, stirring constantly.  Add a small amount of hot milk mixture to egg yolks to warm (whisking constantly), and then add egg yolks to milk mixture (whisking constantly).  Boil 1 minute stirring constantly till thick and smooth.  Remove from heat and add Nutella and stir until completely combined.  Beat several times while cooling a bit.  Pour filling into baked pie shell while slightly warm. Cover with wax paper. Cool completely in refrigerator until set.  Serve with whipped cream and a sprinkle of chopped hazelnuts.

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Nutella Hazelnut Bundt Cake

Chocolate and hazelnut!

½ cup butter, softened
1¼ cups sugar
¼ cup oil
3 eggs
2 tsp vanilla
3 cups flour
1 tsp baking soda
½ tsp salt
1¼ cups milk
1½ cups chopped hazelnuts
1 cup Nutella, divided

Preheat oven to 350°. Cream butter and sugar. Add oil, eggs, and vanilla; mix well. Stir together flour, baking soda, and salt. Add flour mixture and milk alternately to creamed mixture. Stir in chopped hazelnuts. Spoon half batter into sprayed and floured bundt pan. Spoon ½ cup Nutella over the batter in pan. Carefully spoon remaining batter over Nutella layer. Bake 45-50 minutes or until pick inserted in center comes out clean. Cool in pan 10 minutes, turn out onto wire rack to cool completely. Warm remaining ½ cup Nutella in microwave slowly on low power to make a little more spreadable, spread/drizzle over top of cake.

One Year Ago: Piña Colada Sweet Rolls

Two Years Ago: Cranberry Walnut Upside-down Cake

Triple Chocolate Hazelnut Pie

I wanted a rich, creamy chocolate pie with all the elements that I love wrapped together in one beautiful slice.  Asking a lot I know, but this is my creation.  I love a chocolate cookie crust and also wanted a little crunch so I added nuts.  I love smooth, thick, rich feel and taste of ganache so the truffle layer goes next.  Then, I wanted the creamy, smooth, fluffy mousse and finish off with cool, sweet cream.  This is, in my mind and mouth, the perfect chocolate pie.  Oh, no it’s not.  Perfect chocolate pie would have zero calories!

Chocolate Cookie Crust:
2 cups fine cookie crumbs, Nabisco Famous Chocolate Wafers
8 Tbl butter, melted
Preheat oven to 375.  Stir together chocolate crumbs and butter.  Press into bottom  and 1” up sides of sprayed 9” springform pan (would work well in a large deep dish pie plate).  Bake for 8 minutes.  Cool.

Truffle Layer:
1 cup semi-sweet chocolate pieces
1/2 cup heavy whipping cream
1/2 cup chopped toasted hazelnuts
Put chocolate pieces in heatproof bowl.  In small microwave safe measuring cup, heat heavy cream hot, almost boiling.  Pour hot cream over chocolate pieces, let sit for 1 minute.  Gently stir to melt chocolate.  Pour over crust, sprinkle chopped nuts over and refrigerate.

Chocolate Mousse:
3/4 cup Nutella
1 ( 4.4 oz) Lindt Hazelnut Milk Chocolate bar, broken into small pieces
1 (14 oz) can sweetened condensed milk
2 cups whipping cream
Warm Nutella and pieces of milk chocolate slowly in microwave, just until melted.  Stir in sweetened condensed milk.  Chill in fridge for 10 minutes.  Whip cream to stiff peaks.  Gently fold cooled chocolate mixture into whipped cream.  Spoon in and spread over nuts.  Refrigerate for at least 5 hours, preferably overnight to set up as much as possible.

Whipped Cream:
1 cup chilled whipping cream
1/4 cup powdered sugar
With electric mixer, whip cream to stiff peaks and add powdered sugar and vanilla.  Spread on pie or add a big dollop when serving each slice.  Sprinkled with chocolate curls and chopped toasted hazelnuts.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cinnamon Spice Hazelnut Scones

Any flavor scone is alright with me, I love scones!  Hazelnuts have such an different and unique flavor, making you want to experience a second scone right after you have finished your first.  I suggest buying hazelnuts already husked, it is a pain to get the husk off.  If you have them with husks, put on a cookie sheet in a 350° oven for 10-20 minutes.  When cooled enough to handle, rub with towel to remove husks.

2 cups flour
1/3 cup sugar
1½ tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp allspice
6 Tbl chilled butter, cut into pieces
3/4 cup toasted hazelnuts, husked, coarsely chopped
1/2 cup whole milk or buttermilk
1/4 cup sour cream
1 large egg
1/2 tsp vanilla

Preheat oven to 400°.  Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and allspice in large bowl.  Add butter, cut in until mixture resembles coarse crumbs.  Stir in nuts.  Whisk milk, sour cream, egg, and vanilla in medium bowl, set aside 1½ Tbl for glaze.  Make well in center of dry ingredients, add milk mixture.  Stir just until dough forms, let stand for 3 minutes.

Turn out onto floured surface.  Using floured hands, knead gently just until dough comes together.  Pat into 7 1/2-inch round.  Using sharp knife, cut into 8 wedges.  Brush with glaze and sprinkle with sugar.  Transfer wedges to baking sheet spacing apart.

Bake scones until golden and crusty for about 20 minutes.  Transfer to wire rack and cool slightly.  Serve warm.