Rich and dark, this chocolate hazelnut pie features a delicious mix of cream cheese and our decadent Chocolate Hazelnut Dessert Butter. A crunchy brownie crust is a welcome contrast to the luxurious filling, topped with crushed hazelnuts, chocolate chips, and whipped cream to add a final touch to one of our most indulgent desserts yet.
Bake brownies according to package instructions, then allow to cool slightly.
Step 2 -
To make the crust, cut out the center of the brownies, leaving about half an inch of crush around the edges. Working with small pieces at a time, press warm brownie pieces over the center and up the sides of a 9-inch pie dish to create a crust.
Step 3 -
Allow the crust to cool completely, then melt the dark chocolate chips in the microwave in 30-second increments, stirring between each until fully melted. Spread the chocolate over the entire surface of the crust, then transfer to the fridge to set.
Step 4 -
Meanwhile, make the whipped cream by pouring the heavy cream into a large bowl and beating with a hand mixer on high for about 5 minutes, or until you have stiff peaks.
Step 5 -
In a separate bowl, beat together the cream cheese, Dessert Butter, cacao powder and vanilla until smooth.
Step 6 -
Gently fold in half of the whipped cream until evenly incorporated, then do the same with the remaining half.
Step 7 -
Pour the pie filling over the brownie crust and spread into an even layer. Transfer to the fridge to chill for at least 2 hours.
Step 8 -
Once ready to serve, top with crushed hazelnuts, chocolate chips, whipped cream, or an extra drizzle of Dessert Butter! Keeps in the fridge covered for 3-5 days.