CHOCOLATE CARAMEL HAZELNUT PIE RECIPE

Chocolate Caramel Hazelnut Pie Recipe image

Provided by @MakeItYours

Number Of Ingredients 12

1-1/2 cups salted caramel pretzel pieces
12 Lorna Doone shortbread cookies
1/4 cup sugar
6 tablespoons butter, melted
5 tablespoons caramel topping, divided
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup Nutella
1 jar (7 ounces) marshmallow creme
1 carton (8 ounces) frozen whipped topping, thawed
1 cup miniature marshmallows
1 Snickers candy bar (1.86 ounces), chopped

Steps:

Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling.
For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust.
Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving.
Yield: 8 servings
Test Kitchen tips
If you're short on time, you can "quick-chill" this pie in the freezer-it will take about one hour.
The crust is crunchy, sweet and slightly crumbly.
Originally published as Chocolate Caramel Hazelnut Pie in Simple & Delicious
April/May 2018
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