Hazelnut Chocolate Pie

• Egg Whites – are whipped with sea salt and sugar and then baked with cookie crumbs to create a “cookie crust.”
• Salt – helps the eggs to stiffen, enhances flavor, and helps to bind the pie ingredients together.
• Brown sugar – adds caramel-like sweetness. You can also use regular granulated sugar.
• Chocolate Wafer Cookies – I use and recommend Stauffer’s chocolate animal crackers– ground into fine cookie crumbs.
• Hazelnuts -for flavor and crunch.
• Pure Vanilla Extract – adds sweet and sugary flavor.
• Frozen Non-Dairy Whipped Topping – like Truwhip (for a healthier version) but Cool Whip is fine (although not dairy-free).
• Dark Chocolate Bar – like a Hershey’s dark chocolate bar or semi-sweet baking bar. You can use sweeter chocolate if you like.

To make this amazing cool whip chocolate pie, you’ll also need:

• Large Metal Mixing Bowl (or Standing Mixer)
• Handheld Electric Mixer (or Standing Mixer)
• Spatula – to gently fold in the cookie crumbs into the egg whites and to spread out the pie layers in the pan.
• 9″ Round Pie Pan
• Cooling Rack

How To Make Baked Hazelnut Chocolate Pie

Preheat oven and prepare pan: Preheat oven to 325 degrees. Spray a 9″ pie pan with cooking spray, and line the bottom with parchment paper (I cut out a circle the same size as the bottom of the pan). Lightly spray the top of the parchment paper with cooking spray and set the pan aside while you make the filling.

Beat egg whites into stiff peaks: In a large mixing bowl, add egg whites and sea salt. Beat egg whites over high speed until foamy.

Continue beating while gradually adding in the sugar. Beat until a caramel-colored mousse-like consistency with stiff peaks forms.

Make cookie crumb “crust.” Gently fold in finely ground chocolate wafer cookie crumbs, hazelnuts, and vanilla extract.

Bake. Spread cookie/egg white mixture in the bottom of the pie pan and bake for 30 minutes or until the center is firm to the touch.

Cool. Transfer the pie pan to a rack to cool completely before moving on to the next step. This pie will appear golden on top from the meringue, but when you slice it open you’ll find lots of chocolatey goodness.

Add whipped topping and garnish. Once the first layer has cooled, spread frozen whipped topping on top. Garnish with a shaved dark chocolate bar and additional chopped hazelnuts. Enjoy!

Recipe Tips

• Getting the egg whites to form “stiff peaks” works best if the bowl is cold.
• The secret to the rich, chocolaty “crust” in this pie is ground chocolate animal crackers. If you can’t find Stauffer’s chocolate animal crackers, look for chocolate wafer cookies that are low in sugar.
• Keep the whipped topping chilled until right before you’re ready to add it. Cool whip will slowly but surely destabilize at room temperature.
• For easier slicing, let the pie chill in the fridge for at least 30 minutes (or overnight) after adding the whipped topping and garnishes.

Variations & Mix-Ins

To make a gluten-free cool whip chocolate pie, simply use your favorite gluten-free chocolate wafer-style cookies. The rest of the recipe is naturally gluten-free.

Use a different cookie: I love making this pie with chocolate animal crackers but any dry, crispy cookie should work. Dewey’s Bakery Brownie Crisp cookies would be a great option, Chocolate graham crackers are another tasty option, just make sure that they are low in sugar so they don’t make the pie overly sweet. They even sell dark chocolate cookie crumbs on Amazon if you want to save a step and buy them already ground.

Mix & match nut toppings: feel free to use walnuts, pecans, or macadamia nuts. If you prefer it without nuts, it’s fine to leave them out completely, but they add a nice texture contrast to the pie. I happen to love the crunch and flavor of hazelnuts in this dessert.

Storing & Freezing

Storing Leftovers: If you happen to have leftovers, be sure to store them covered in the fridge and enjoy them within 3 to 4 days.

Freezing: You can freeze the whole pie. To do so, let it chill in the fridge for a few hours so the whipped topping is stable. Then, double-wrap the pie in plastic wrap and freeze for up to 1 month. Thaw in the fridge or enjoy frozen.

Important: This pie should not be stored at room temperature. The whipped topping will remain stable for at least 2 hours but any longer and it will start to lose its shape. To extend your chocolate pie shelf-life, keep it cold.

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