Chocolate Hazelnut Black-Bottom Pie

The best kind of desserts, in my opinion, are those that are simple to make but give you a fantastic result. Low effort, high yield. Who wouldn’t love that? This pie is a great example of just that kind of dessert.

This thing is gorgeous. I love all those layers! There’s plenty of chocolate, some hazelnuts, and a not insignificant amount of whipped cream. And, let’s not forget even more chocolate for the top. It’s tall, dark, and delicious.

Chocolate Hazelnut Black-Bottom Pie combines a chocolate cookie crust, rich chocolate ganache, hazelnuts, and whipped cream for an irresistible dessert. - Bake or Break

There are three components to this pie – the chocolate crust, a rich ganache, and a mountain of whipped cream. Each part will take mere minutes to make. There’s some cooling time and chilling time in between, so just spread out the work through the day or even over a couple of days. I made the crust one day when I had a few spare minutes. Then, I made this quick ganache the next morning. When it was time to serve, I whipped the cream and drizzled the chocolate on top.

This pie is more rich than sweet. Despite the volume of whipped cream, it’s all about the chocolate. You know what’s coming now, so here it is. Use the very best chocolate you can. Pick one you enjoy eating on its own.

Chocolate Hazelnut Black-Bottom Pie is a fantastic dessert just made for chocolate lovers! - Bake or Break

Quinn and I both felt that this pie had an air of sophistication about it. Perhaps it’s the richness or maybe it’s the presentation. No matter the reason, this is one dessert worthy of a special occasion. If you don’t have a special occasion, make one up.

Chocolate Hazelnut Black-Bottom Pie

Prep Time: 30 minutes

Cook Time: 14 minutes

Yield: 8 to 10 servings

Chocolate Hazelnut Black-Bottom Pie


    For the crust:
  • 6 ounces chocolate wafers (about 30 cookies)*
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, melted
  • For the ganache filling:
  • 1 & 1/4 cups heavy cream
  • 8 ounces semisweet chocolate, roughly chopped
  • 1 tablespoon hazelnut liqueur, such as Frangelico
  • 1/2 cup toasted hazelnuts, coarsely chopped
  • For the whipped cream:
  • 2 cups heavy cream
  • 1/4 cup granulated sugar


To make the crust:

Preheat oven to 350°.

Place cookies in the bowl of a food processor. Pulse until finely ground. Add sugar, salt, and butter. Pulse until combined.

Press crust mixture evenly into the bottom and up the sides of a 9-inch pie plate.

Bake 12 to 14 minutes, or until the crust is dry and set. Allow crust to cool completely.

To make the ganache filling:

Place cream in a microwave-safe bowl. Heat in microwave for 3 minutes, or until hot.

Add chocolate to cream and let stand for 5 to 10 minutes, or until melted. Whisk until smooth. Whisk in liqueur.

Reserve 1/4 cup of filling for garnish.

Pour remaining ganache into cooled crust. Sprinkle hazelnuts over the top of the ganache.

Cover and refrigerate 3 hours or up to 2 days.

To make the whipped cream:

Place cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.

Sprinkle sugar over the cream. Continue beating until stiff peaks form.

Spread whipped cream over chilled pie.

Reheat ganache in microwave in 15-second increments until it's pourable. Stir well. Drizzle reserved ganache over the pie.


*I used Nabisco Famous Chocolate Wafers.

Recipe adapted from Martha Stewart.

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  1. Marcie January 23, 2014 Reply

    This pie looks so rich and creamy, and chocolate and hazelnut is a favorite of mine! 😃

  2. I’m aaaalll for a rich pie with chocolate and hazelnuts and omg A LOT of whipped cream!!!!

  3. Sign me up for a slice of that beautiful pie! I’m all over that thick cookie crust!

  4. Sarah Toasty January 23, 2014 Reply

    looks so decadent! I’m definitely in the rich but not too sweet camp, perfect pie for me!

  5. Tracy | Pale Yellow January 23, 2014 Reply

    Simple is best! That way you can taste all the flavors! This looks fantastic! I might even sprinkle more hazelnuts on top so everyone knows what is inside.

  6. Linda January 23, 2014 Reply

    Looks great, Jennifer, and perfect for the Portland area which is proud of their hazelnuts! Can’t wait to try this one for my folks!

  7. JEP January 23, 2014 Reply

    Looks too good to be true:) Beautiful photos as well!

  8. Joanne January 23, 2014 Reply

    That monster layer of whipped cream with the deep dark chocolate. YES.

  9. Carla January 23, 2014 Reply

    Funny – I just bookmarked a recipe the other day for a black bottom banana pie. I just love the idea of a surprise layer of chocolate along with the pie. Can’t wait to try yours! I absolutely love chocolate and hazelnut together.

  10. Kitchen Kelli January 23, 2014 Reply

    Oh MY! This looks delicious!

  11. Wow! This sounds amazing! I’ll be able to easily make this gluten-free by using Pamela’s Product cookies. Thanks so much.

  12. Love the first picture close-up. Looks amazing!

  13. movita beaucoup January 24, 2014 Reply

    The name alone is enough to induce cravings!! And why aren’t more things categorized as simple AND sophisticated? WHY?!

    {Thanks for doing your part.}

  14. Oh my gosh, this looks amazing!!

  15. Renee January 25, 2014 Reply

    Drooling! That first photo is spectacular. It makes me want to run to the kitchen and make this pie right now.

  16. Georgia January 28, 2014 Reply

    I want to know is there a replacement for the liquir. I would love to make it for my family. But need an ingrediance replacement. Please help!

    • Author
      Jennifer McHenry January 28, 2014 Reply

      Hi, Georgia. You can use vanilla extract or just omit it.

  17. Sherlyn January 31, 2014 Reply

    Wonder if you could use Kahlua – that’s what I have? Any suggestions about different nuts? Pecans?

    • Author
      Jennifer McHenry February 1, 2014 Reply

      Hi, Sherlyn! You can definitely use Kahlua. In fact, it was a toss up for me between Frangelico and Kahlua. I think pecans would be lovely with the Kahlua!

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