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Chocolate-Chocolate Hazelnut Pie


A double dose of chocolate nestled in a hazelnut crust, creates an Italian gianduja-flavored slice of pie.

At a glance

9" pie, 8 to 10 servings


Choose your measure:


Glaze & Filling

  • 2 cups semisweet chocolate chunks or other bittersweet chocolate
  • 1 cup heavy cream
  • a pinch of salt
  • 1 cup (one 8-ounce package) cream cheese
  • 1 cup Marshmallow Fluff or enough melted marshmallows to make 1 cup
  • 6 to 10 drops creamy hazelnut flavor or cappuccino flavoring oil


  1. To make the crust: Preheat the oven to 375°F.
  2. In a medium-sized mixing bowl, whisk together the flours, salt, and sugar. Cut in the cold butter to pea-sized pieces.
  3. Add the water and toss together to make a crumbly mixture.
  4. Press the dough into a 9" pie pan and bake it for 15 minutes. Remove it from the oven and set it aside to cool. Turn off the oven.
  5. To make the filling: Over low heat or in a microwave, heat together the cream and chocolate just until the chocolate melts. Set aside 1/2 cup for the glaze, and refrigerate the remainder for 1 hour, or until it's cool.
  6. Beat the cream cheese with the salt, marshmallow and 4 to 7 drops (to taste) of the flavoring oil until smooth.
  7. Add the cooled chocolate cream mixture, and beat until fluffy.
  8. Pour the filling into the crust.
  9. Add 2 to 3 drops flavoring oil to the reserved glaze, then smooth it over the top of the pie.
  10. Refrigerate the pie for several hours before serving.
  11. The pie may be refrigerated for 5 days or frozen for 3 months.