For now, I do know how to make this one... Chocolate Hazelnut Pie. I LOVE chocolate and hazelnuts together in any way, shape or form. This pie starts out with a crust of flour, brown sugar and finely chopped hazelnuts. Add melted butter then press into the bottom and sides of the pie plate. I am using a recycled Baker's Square pie plate. I save them whenever possible for this reason. They do come in very handy when you are taking a pie to a party, which is what I am doing with this one tonight. The crust then bakes for 8 - 10 minutes or until lightly browned.
Take your mixing bowl and whip attachment and put them in the freezer while you use another bowl and another mixer (I used the Kitchen Aid hand mixer for this) to beat one 8 oz. block of softened cream cheese with sugar, melted/cooled semi-sweet chocolate and milk.
Take your bowl and whip attachment out of the freezer (that is, if you have a Kitchen Aid stand mixer, if not then you will need to do this step after the previous one) and add one cup of heavy cream and whip to soft peaks.
Fold the whipped cream into the cream cheese mixture.
Place the now mixed pie filling in the cooled/prepared pie shell.
Top with more hazelnuts or chocolate shavings or both! Refrigerate.
Here is the exact recipe. I found it on Better Homes and Gardens website. The recipe includes ingredients for a raspberry sauce to serve with it, but I've never found it necessary. The chocolate and hazelnut is delish on it's own!
Chocolate Hazelnut Pie
1. For crust, in a bowl stir together flour, hazelnuts, and brown sugar. Stir in melted butter; toss to mix. Spread evenly in a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust. Bake in a 425 degree F oven for 8 to 10 minutes or until brown. Cool.
2. For filling, in another mixing bowl combine cream cheese, melted chocolate, granulated sugar, and milk; beat with an electric mixer on medium speed until smooth. In a chilled bowl beat whipping cream until soft peaks form; fold into cream cheese mixture. Spread in the cooled crust. Cover loosely and chill for several hours or overnight.