{All images in this post were taken from Sally’s Baking Addiction.}

Every year, as much as I hate to wish away time, I secretly cannot wait until Thanksgiving.  It is one of my favorite days on the calendar and the Thursday that really kicks off the entire holiday season.  So many consecutive hours all focused on and based around food…hard to beat that.  And every year, I love picking out a new dessert recipe to try out and bring with me to my parents’ house or my in-laws’.  This year, I came across a gorgeous picture online over at Sally’s Baking Addiction, of a super decadent no-bake pie.  No-bake!  It promises a Nutella ganache that is cooked on the stovetop in a matter of minutes.  Sold.  And the photos of the toasted hazelnut crust were equally amazing.  The perfect amount of crunch to balance out the smooth pie filling.  If you are still wracking your brain to come up with something to make or bring with you to your own holiday gathering this week, give this one a try.  And then circle back to let me know what you think!  I usually love to test out a recipe I have found (and more often than not, tweak it) before baking (and before posting), but with two toddlers and a newborn (and the relatively short ingredient and instruction list on this one), I decided to just wait until the day-of and see how it goes!

*{All ingredients and instructions taken directly from Sally’s Baking AddictionThis is in no way my own.}


Toasted Hazelnut Crust

  • 1 cup (120g) chopped unsalted Diamond of California hazelnuts
  • 1 cup (125g) all-purpose flour
  • 2 Tablespoons (25g) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3 Tablespoons (45ml) ice water

Nutella Filling

    • 2 Tablespoons (14g) cornstarch
    • 2 cups (480g) heavy cream
    • 3/4 cup (225g) Nutella
    • 1/8 teaspoon salt
    • 1 teaspoon pure vanilla extract
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  1. Preheat the oven to 300°F (149°C). Spread chopped hazelnuts out onto a parchment paper or silicone baking mat lined baking sheet. Toast until slightly darkened, about 5-7 minutes. Allow to cool down for 5 minutes. Turn the oven up to 350°F (177°C)
  2. For the crust: Using a food processor, pulse 3/4 cup of the toasted hazelnuts, the flour, sugar, and salt together until it reaches the consistency of coarse meal. (Reserve 1/4 cup of the nuts for topping.) Add the cubes of cold butter and pulse until the mixture turns into pea-sized crumbs.
  3. Transfer mixture to a large bowl. Using a rubber spatula or wooden spoon, slowly stir in 3 Tablespoons of ice water. You only want to add enough water to bring the dough somewhat together. Using floured fingers or the bottom of a flat and lightly floured measuring cup, press the dough evenly into a 9-inch tart pan. You want it extremely tight in the pan. You’ll need to use pie weights for the next step, so line the crust with aluminum foil or parchment paper and add pie weights.
  4. Bake (with pie weights) for 18-20 minutes. Remove from the oven and place on a wire rack so it can slightly cool as you prepare the filling.
  5. For the filling: Whisk the cornstarch and 1/2 cup of the heavy cream together in a small bowl. (You want a little cream mixed with the cornstarch to avoid white cornstarch lumps in your filling.) Combine the cornstarch mixture, the rest of the heavy cream, nutella, and salt into a medium saucepan over medium heat. Whisk to combine all of the ingredients and bring to a boil. While constantly whisking, allow to boil for 3 minutes as it thickens. Remove from heat, whisk in the vanilla, then pour into the crust, swirling the top for a pretty pattern (if desired!).
  6. Chill in the refrigerator for 3-4 hours or until set. Top with remaining hazelnuts.

Make ahead tip: This is the perfect recipe to make ahead of time, especially when you are entertaining. You can prepare the entire dessert, cover tightly, and keep in the refrigerator for 3 days before serving.



Happy holidays!

xo gina