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Author:
Franco Salzillo
Coffee Hazelnut Pie, how cool does that sound? Hazelnuts are not as popular as other types of nuts, but when you remember Nutella is made with hazelnuts, you recall how much you love this unique nut.
Coffee and Nutella were born to be enjoyed together, and we’re throwing in some chocolate, too — that’s the holy trinity of decadent flavors.
Let’s make a no-bake pie with all the ingredients we love, including Hazelnut spread and freshly brewed espresso. This grown-up dessert is fantastic, and it beautifully balances sweet, nutty and bitter flavors for a dessert suitable for the most memorable occasions.
I said this recipe would be easy, so we’re only using six ingredients. One is a ready-made store-bought Oreo pie crust. It’s beautifully compatible with chocolate, coffee and hazelnut spread.
You’ll also need chocolate ice cream to create a frozen first layer, followed by a Nutella, espresso and heavy cream layer. A fistful of crushed hazelnuts (or any nuts you have available) will give some crunch to the composition, and the rest is just letting the pie harden in the freezer.
There are many ways of making this pie your own, starting with the ice cream. Use coffee ice cream or a chocolate chip ice cream for fun variations — even vanilla ice cream will work nicely.
You can also make your own Oreo crust with crushed Oreos and melted butter for a more artisan feel.
Finally, there’re the toppings. A layer of whipped cream will give some good looks to the pie and add some creaminess, and some chocolate chip cookies or crushed Oreos are great topping ideas, too.
This is one of those pies you can have in the freezer for whenever you have guests. You can also enjoy it slowly, one slice at a time for weeks! It will keep in optimal conditions in the freezer.
Of course, with a dessert as delicious, you’ll probably want to share it with friends and family, so call some people over and enjoy this nutty and chocolatey frozen delight. No one will believe you made it in ten minutes!
Spread the chocolate ice cream over the Oreo crust, soften at room temperature if necessary. Set aside in the freezer.
In a mixing bowl, combine the heavy cream, Nutella, espresso and half the hazelnuts.
Pour the mixture over the pie crust. Smoothen the surface with a knife and top with the rest of the chopped hazelnuts.
Freeze for 6 hours and serve.
