Caramel Hazelnut Pie is a decadent dessert that combines rich flavors and irresistible textures to create a memorable treat for any occasion.
This pie begins with a buttery, flaky crust that serves as the perfect foundation for the luxurious filling. The filling is crafted with smooth, creamy caramel that is perfectly balanced between sweetness and depth, layered with a generous amount of toasted hazelnuts.
These nuts add a delightful crunch and nutty aroma, elevating the pie to gourmet status.
Ingredients:
- 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
Directions:
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.