This pie is for chocolate lovers! It has a chocolate hazelnut crust filled with chocolate cream and praline paste and topped with praline whipped cream. Did I mention that it was decadent?
Praline Paste
If you are not familiar with praline paste, it is a French paste made from toasted hazelnuts and caramelized sugar. You can buy it online and in specialty grocery stores or you can make your own with this recipe. All it takes to make praline paste are raw hazelnuts, sugar, water, and sea salt!
Once you have made your own praline paste or purchased it online, this pie is very easy to put together. The filling is made by bringing cream to a boil and then adding praline paste and chocolate. It will definitely satisfy a chocolate sweet tooth!
Praline Whipped Cream Topping
Perhaps one of the things best about this recipe is the praline whipped cream! Lighter than the chocolate pie crust and pie filling, praline whipped cream is the perfect garnish for this pie. It would also be delicious as a fruit dip or a topping for a cake.
| Prep Time | 1 hour |
| Cook Time | 10 minutes |
| Passive Time | 2 hours |
| Servings |
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- 1/3 cup hazelnuts, toasted and skinned
- 1 cup chocolate cookie crumbs (Oreos used with filling)
- 4 tablespoons butter, melted
- 2 tablespoons light brown sugar
- 1 9-inch tart pan with removable bottom
- 1 1/2 cups heavy cream
- 1/2 cup praline paste (see note below for link)
- 4 1/2 ounces milk chocolate, chopped (a little over 1/2 cup)
- 4 1/2 ounces semisweet chocolate, chopped (a little over 1/2 cup)
- 1 cup heavy cream
- 1/3 cup praline paste (See note below for link)
- 1 teaspoon vanilla extract
- 1 Piping bag
- 1 large star tip
Ingredients
Chocolate Hazelnut Crust
Chocolate Praline Pie Filling
Praline Whipped Cream
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- In a food processor (or another chopper), add the hazelnuts and chop until finely ground. Add the cookie crumbs, butter, and sugar and process until well mixed. Press the crust mixture into the tart pan. Refrigerate while you make the pie filling.
- In a medium saucepan, add the cream and bring to a boil over medium heat. Remove from the heat and whisk in the praline paste until smooth. Add the milk chocolate and semisweet chocolate. Let stand 3 minutes and then stir until smooth and all of the chocolate is melted.
- Pour into the crust, cover, and chill for 2 hours or overnight.
- In a medium saucepan, add the cream and bring to a boil over medium heat. Then remove from the heat and add the praline paste and vanilla. Whisk until smooth. Transfer to a heat resistance bowl and refrigerate for 2 hours or overnight.
- After the praline cream mixture is thoroughly chilled, place it in a mixing bowl and beat it until soft to medium peaks form. Place in a piping bag with a star tip and pipe stars around the pie to decorate.
Click here for the Praline Paste recipe.
This pie recipe is adapted from Tate's Bake Shop Baking for Friends book.