Hazelnut and Chocolate Pie with Vanilla Whipped Cream

Total Time:
45 min
10 min
35 min

8 servings

  • Hazelnut and Chocolate Pie:
  • 8 ounces semi-sweet chocolate chips
  • 1 cup hazelnuts, skinned and toasted
  • 1/4 cup all-purpose flour, plus more to dust the pie dish
  • 3/4 cup sugar
  • 1/4 cup hot water
  • 4 eggs
  • 1 stick butter, cut into 3/4-inch pieces, at room temperature, plus more to grease the pie dish
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Vanilla Cream:
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon
  • To make the Hazelnut and Chocolate Pie:
To make the Hazelnut and Chocolate Pie:

Position an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F.

Put 1/2 of the chocolate chips, hazelnuts, and flour in the bowl of a food processor. Pulse until the hazelnuts are coarsely chopped. Pour the hazelnut mixture into a small bowl and set aside. Combine remaining chocolate chips and sugar in the food processor. Blend until the mixture is finely ground. With the machine running, gradually add the hot water until the chocolate is melted and mixture is smooth. Add the eggs, butter, vanilla and cinnamon. Pulse until mixture is blended. Return the hazelnut mixture to the food processor and pulse to incorporate. Pour the mixture into a buttered and floured 9-inch pie dish. Bake for 35 minutes. Place the pie on a cooling rack and cool for 1 hour. (Top may crack during cooling.) Refrigerate for 2 hours. (Pie can be made 1 day in advance and stored in the refrigerator). Allow the pie to return to room temperature for 30 minutes before serving.

To make the Vanilla Cream:

In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar, vanilla, and cinnamon. Continue to beat until cream holds stiff peaks.

To serve: Cut the pie into slices and dollop with the Vanilla Cream.

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    Yes! I could tell by just reading the recipe this was more "brownie"-like than an actual pie.  
    Super easy recipe. Literally just pour ingredients into food processor and turn on.  
    I like to BYOC (be your own chef most recipes. 
    So I used ALMONDS instead of hazelnuts.  
    Came out perfectly.  
    Who cares about the cracks on top lol  
    The taste makes up for all of that
    Very, very, very good! I am a big fan of flourless cakes and so this recipe, though strictly speaking not flourless, will become my "go to" recipe when I am craving the chocolaty richness of a flourless cake but not the work (i.e. springform pan, water bath, lots of dirty dishes that goes along with it. If you want to make something easy yet impressive, this is your recipe.
    Wonderful! I made this to bring to dinner with friends and there wasn't a crumb left. I only had chopped hazelnuts, so I put them with the flour and half the chips aside from the start - I didn't add to the processor til the end, as I didn't want them to be pulverized. I did add gelatin to the whipped cream so it wouldn't be runny by the time we served it, but otherwise I didn't change a thing. Took it out after 35 minutes and it was perfect - not dry at all. This is a keeper!
    Yum! I exchanged hazelnuts for 1/2 cup of cashews and 1/2 of almonds. I also added sliced dried fig and ripe bananas. It was more cake than brownie which made me sad. As for the whipped topping, I added some gelatin to help it last a few days in the fridge. It was an easy cake to make with simple ingredients.
    YUM. I devoured this and felt totally guilty afterwards. This was basically a brownie pie. Even the look of it was just like a brownie - with the cracked top part. 
    This was still delicious though. Especially if you love brownies. And who doesn't love brownies, right? 
    I thought it was really simple to put together. Just throw everything into the food processor and pour it into the pie dish. 
    I took the great suggestion to use walnuts instead of hazelnuts which worked out perfectly!  
    Sinfully good. I used walnuts instead of hazelnuts. I usually don't like walnuts but it works better when baking with chocolate. (I'm a pecan lover.
    Can you please tell me how much is(in grames a stick butter? I'm wrting from Portugal... so I don't know. Thanks!
    This pie is wonderful and so easy to make. It is so creamy it melts in your mouth anyone could make this pie.
    Nice pie! It's more like a brownie... I don't have a food processor, so I put the chocolate chips & hazelnuts in a ziplock bag & crushed them with a rolling pin. I liked the chunks of hazelnuts & gooey chocolate center. The cinnamon cream goes perfectly with the pie.
    This is a wonderful pie and simple to make. What is particularly nice is the whip cream. It adds a touch of whimsy. My daughter -- a picky eater -- even requested this as her birthday cake. It's moist and delicious.
    It was very easy to make, I only used 1/2 cup of sugar and it tasted just right. Not to sweet not to bland. I used a blender to mix all the things together and I used 2 whole eggs and 2 egg whites. I am going to make this again for xmas! Im topping it off with vanilla chocolate chip ice cream, I still have walnuts and chocolate chips left over so im going to decorate that over the pie.
    This pie is super, easy to make and chocolatey. The best of both worlds.

    I just was wondering if anyone else had the same problem I did. When i made this I followed the instructions to a t and watched the video. In the video the batter was very think but mine was very thin. I didnt taste it yet as it is still in the oven. So if anyone can help tell me why that would be great. Thanks
    Just made this today. Could not be better. Served with vanilla ice cream, however. Family LOVED it. Very easy and simple to prepare.Really liked the taste because it wasn't too sweet.
    I just fixed this for this first time for myself and my Husband. This exceeded both of our expectations! I followed the recipe perfectly (but I used my blender instead of the food processor).

    The whipped topping tastes unique and the epitomy of an Italian flavored whipping cream. I will definitely make this again and it's now on my list for Thanksgiving and Christmas-maybe more special occassions too!

    this pie looks like it came from heaven GIADA is a role model from me lots of love
    I was distracted when making this and did not realize that I had left out the butter until I saw it sitting on the counter later. It was still delicous and not at all dry like I feared. If I make this again, I will add some butter, but not an entire stick. I think that would be too rich.
    My daughter saw Giada make this and wanted to have it at her sleepover (she's 6). I can't believe it was on a show about food for kids. It might be a pretty good, rich dessert for adults but let me warn people, none of the kids at my house liked it!
    First off....Pamela - Mine comes out a little hard on top but soft like a brownie once you get through that thin layer. Thomas - Maybe you could use just the chocolate chips or throw in some both chocolate and butterscotch chips? I think that the level should be changed to extremely easy. It's so quick to prepare and easy to make. I've made it several times for family, friends and co-workers and get many requests for it.
    This pie is the best chocolate pie I have ever tasted!
    great desert, very easy to make with on-hand ingredients. husband and 2 small kids loved it. subbed walnuts for hazelnuts. used canned whipped cream. fabulous.
    Easy to make and so delicious!
    ok so i did this cake last nite , the ingredients are awesome, its so easy to make, but when i took it out of the oven i noticed that it look a bit hard . but still i put in the refrigerator, i took it out and it was hard , but when i cut it it was a bit soft , so right now im letting it be at room temperature , now was that suppose to happen????? i mean was it, it suppose to be a bit hard??? help anyone???
    this is the best chocolate pie ever, especially when it's just out of the fridge. the fresh vanilla whipped cream really compliments it!
    Great recipe as these ingredients are usually on the shelf. My son has a nut allergy. I'd like to make this but unsure of a substitute. Can anyone help?
    Like Giada said....the best of three worlds! This is a delicious dessert with actually a minimum of ingredients....things most of us have in our pantries and refrigerators. I did make a couple substitutions. I just made something with hazelnuts so I opted for walnuts in this. Also, instead of cinnamon, I subbed 1 tsp. of instant espresso powder to heighten the chocolate flavor. For those who may be wondering, you can make this with your blender. I just broke the inside piece of plastic on the lid to my food processor that activates the blade the other day but really wanted to make this and decided to give the blender a try. Worked fine. Mine baked in 35 minutes perfectly. Was nice and puffy (yes, cracked) when first removed from the oven but settled down to a nice, dense chocolate slice of heaven!
    I toasted the hazelnuts and while they were still warm rolled them in a dish towel. Most of the skins came off easily. But the nuts are hot s be careful. Delicious recipe and easy. will make again



    I never bake- but wanted to do something nice for my chocolate loving husband. This was so easy- substituted roasted almonds for the hazelnuts and it was still delicious! Used store bought whipped cream. Will do again
    This turned out great. The hazelnuts (Filberts) were not skinned and I had no idea how to skin a nut so I just toasted them with the skin on and went from there. I did not try to blanch if that's what you do. Anyone know?
    We decided to have an Italian Christmas Eve potluck style dinner with my family and my in-laws, so I wanted to look for a good Italian dessert to serve. My guests were certainly pleased with my pick of this delicious hazelnut chocolate pie! They loved the pie and the whip cream topping. I loved it also, especially because it was so easy to make! Since everything was made in the food processor, it was simple and made for easy cleanup. I made the pie the night before and the whipped topping a few hours before dinner and just kept both in the fridge. I followed the recipe exactly, except after reading some of the reviews about possible making the dish into brownies, I thought it would be better to put the batter into a pie crust so it would be more like a pie (I just used the refrigerated Pillsbury pie dough, and it was perfect). Everyone loved this pie so much, that I am going to bring another one to a New Years Eve party!
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    Thanksgiving Desserts: Pies and Beyond