No-Bake Chocolate Hazelnut Praline Pie
This No-Bake Chocolate Hazelnut Praline Pie is a delightful dessert that is easy to make and sure to please both chocolate and hazelnut lovers. This pie has a crust made from crushed Oreo cookies blended with finely ground toasted hazelnuts. The heart of this pie is the velvety chocolate ganache mixed with a generous amount of hazelnut praline which adds a delightful flavor.
Ingredients
Oreo Hazelnut Crust
- 7 oz (200g) Oreo cookies
- 1/4 cup (60g) butter , melted
- 1/4 cup (40g) toasted hazelnuts
- 1/4 tsp (1g) salt
For Hazelnut Praline - makes 2/3 cup (160g) paste
- 3.5 oz (100g) toasted hazelnuts
- 1/3 cup (70g) sugar
- 1 tbsp (15ml) water
Chocolate Hazelnut Praline Filling
- 7 oz (200g) semisweet chocolate
- 7 oz (200g) whipping cream
- 1 tsp (5g) vanilla extract
- 2/3 cup (160g) hazelnut praline
- 1/4 tsp (1g) salt
For Decoration
- toasted hazelnuts
- flaky sea salt
Makes: 8inch round
Instructions
Prepare the crust.
- Grease with butter an 8-inch (20cm) pie or tart pan.
- If your hazelnuts are raw, toast them in the oven or stovetop before going further with the recipe. For this, preheat the oven to 300F (150C). Place the nuts on a baking sheet and let them toast for 15 minutes. You can also toast them in a skillet, over medium heat, and keep stirring until fragrant.
- Place the hazelnuts for the crust into the bowl of a food processor. Process until ground.
- Add Oreo cookies and continue to process until crumbs form. Add melted butter and salt and process until evenly moistened.
- Press the mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of the pan. Refrigerate until you prepare the filling.
Prepare the hazelnut praline.
- Place the toasted hazelnuts into a parchment paper-lined baking tray.
- In a small saucepan heat sugar and water over medium-high heat until it turns golden brown. Pour the caramel over toasted hazelnuts and let cool completely. Break the praline into smaller pieces.
- Grind in a food processor until it gets into a thick paste, for about 10 minutes. You will get ⅔ cup (160g) of hazelnut praline. Set aside.
Prepare the chocolate hazelnut praline filling.
- Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
- Remove from heat and add vanilla extract and salt. Mix to combine.
- Add the hazelnut praline and mix to combine.
- Pour the chocolate hazelnut filling over the crust.
- Refrigerate for 4-6 hours to set.
- Decorate with toasted hazelnuts and flaky sea salt before serving. Enjoy!
Video
Nutrition
Serving: 1 serving out of 12Calories: 338kcalCarbohydrates: 30.8gProtein: 3.7gFat: 24.5gSaturated Fat: 9.9gCholesterol: 29mgSodium: 183mgPotassium: 189mgFiber: 2.6gSugar: 22.3gCalcium: 35mgIron: 2mg