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Mocha and Hazelnut Pie

Mocha and Hazelnut Pie

  • Serves 8
  • Prep time 15 minutes
  • Refrigeration 15 minutes
  • Cook time 15 minutes

Nutrition facts

Per serving: calories 333; protein 3 g; fat 19 g; carbohydrates 40 g; fibre 2 g; iron 2 mg; calcium 42 mg; sodium 187 mg
This chocolate, hazelnut and coffee pie strikes the perfect balance between creamy and crunchy!

Ingredients

  • Chapelure de biscuits au chocolat
    375 ml (1 1/2 cups) chocolate cookie crumbs
  • Noisettes
    60 ml (1/4 cup) roasted hazelnuts, chopped
  • Préparation pour pouding instantané au chocolat
    1 package (170 g) Jell-O chocolate fudge cook & serve pudding mix
  • Café soluble
    30 ml (2 tbsp) instant coffee
  • Crème fouettée
    375 ml (1 1/2 cups) whipped cream

Also needed

  • 60 ml (1/4 cup) unsalted butter, melted
  • 750 ml (3 cups) 2% milk

Optional

  • 80 ml (1/3 cup) milk chocolate shavings

Steps

  1. Preheat the oven to 180°C (350°F).
  2. Grease a 33 cm x 11 cm (13 in x 4½ in) rectangular pie plate.
  3. In a bowl, mix the baking crumbs with the hazelnuts and melted butter. Spread out in the pie plate and use a spoon to press it into the bottom and sides to form a crust.
  4. Bake for 8 to 10 minutes.
  5. In a pot, cook the pudding mix with the milk according to the package directions. Add the coffee.
  6. Pour the pudding into the crust. Let it set in the refrigerator for 15 to 20 minutes.
  7. Remove the pie from the plate. Top with whipped cream and chocolate shavings, if desired.

Homemade version

Whipped Cream

Use an electric mixer to beat 180 ml (3/4 cup) 35% whipping cream at high speed until it forms stiff peaks. Mix in 60 ml (1/4 cup) sugar and 5 ml (1 tsp) vanilla.



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