I could talk y’all’s ears off about our move, or what has been going on with DSS, or how my right eye wont stop twitching…..but I’m tired and kinda talked out.
So can we just think about pie? Pie is so friendly, it says “here, come sit down with a cup of coffee and rest a moment.” It doesn’t require endless paperwork or ask you to make life decisions. I really really like pie these days….haven’t a clue why….
This pie is even more friendly than most. You don’t have to fuss over a crust and a blender method makes it all the more easy. With creamy hazelnut “mousse,” fresh whip cream and crunchy candied hazelnuts, my crew has declared it a favorite and I think you might too.
For the Crust:
- 10 ounces of pretzels
- 2 Tablespoons brown sugar
- 3/4 cup butter (melted)
In a blender or food processor crush the pretzels to almost a flour consistency. Leave some small pieces. Mix in the sugar and butter till a dough forms. Press into a 9 inch pie pan. Bake at 350° for 10 minutes. Let cool.
For the Hazelnut “mousse:”
- 1~ 12 ounce bag of semi-sweet chocolate chips
- 4 eggs
- 1 Tablespoon vanilla
- 1/4 cup of Nutella
- 8 ounces of boiling hot coffee
In a blender add the chocolate chips, eggs, vanilla and blend till liquefied. Once you think it’s liquefied, blend again just for good measure. This will help make sure your filling is silky smooth. Make 8 ounces of coffee and bring to a near boil. Add the Nutella to the cup of coffee (I do this in a 2 cup measuring cup). Completely melt the Nutella into the coffee and then bring it back up to a near boil in the microwave. While the blender is running, slowly pour the crazy hot Nutella coffee into the blender and process for 2 minutes. This cooks the eggs, makes sure the chocolate chips are melted and creates an amazing mousse texture.
Pour the filling into the cooled pie crust and place in the fridge. It needs to chill for at least 4 hours.
For the candied Hazelnuts:
- 1 small package of hazelnuts
- 1 egg white-mixed with 1 teaspoon of water
- 1/4 cup sugar
Combine all the ingredients in a ziplock bag and shake to coat the nuts. Spread the mixture out on a cookie sheet and bake in 15 minute increments at 250° till golden brown. Every 15 minutes flip the nuts around with a spatula. It could take up to an hour. Let cool.
To assemble the pie:
Make a big bowl of fresh whip cream. Add a thick layer on top of the chilled chocolate hazelnut filling. If you have extras and want to be fancy, fold some warm Nutella into the remaining whip cream and add a third layer. Top with the candied hazelnuts.
Now wasn’t that sweeter than reading about all my drama?