Five Minute White Chocolate Hazelnut Pie Food

WHITE CHOCOLATE-HAZELNUT PIE

Steps:

• Beat pudding mixes, coffee and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP. (Mixture will be thick.) Spread onto bottom of crust.
• Cover with remaining pudding.
• Refrigerate 4 hours or until firm.

5 MINUTE - WHITE CHOCOLATE HAZELNUT PIE

Steps:

• Beat milk, flavored instant coffee, pudding mixes, and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.).
• Spread in crust. Spread remaining whipped topping over pudding layer in crust.
• Enjoy immediately or refrigerate until ready to serve. Garnish as desired.

HAZELNUT AND CHOCOLATE PIE WITH VANILLA WHIPPED CREAM

Steps:

• Position an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F.
• Put 1/2 of the chocolate chips, hazelnuts, and flour in the bowl of a food processor. Pulse until the hazelnuts are coarsely chopped. Pour the hazelnut mixture into a small bowl and set aside. Combine remaining chocolate chips and sugar in the food processor. Blend until the mixture is finely ground. With the machine running, gradually add the hot water until the chocolate is melted and mixture is smooth. Add the eggs, butter, vanilla and cinnamon. Pulse until mixture is blended. Return the hazelnut mixture to the food processor and pulse to incorporate. Pour the mixture into a buttered and floured 9-inch pie dish. Bake for 35 minutes. Place the pie on a cooling rack and cool for 1 hour. (Top may crack during cooling.) Refrigerate for 2 hours. (Pie can be made 1 day in advance and stored in the refrigerator). Allow the pie to return to room temperature for 30 minutes before serving.
• In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar, vanilla, and cinnamon. Continue to beat until cream holds stiff peaks.
• To serve: Cut the pie into slices and dollop with the Vanilla Cream.

HAZELNUT PIE

Steps:

• In a large bowl,mix everything except the hazelnuts (and the pie shell of course) until smooth.
• Add hazelnuts and mix until well incorporated.
• Pour into pie shell.
• Bake in a 350 degree oven for 45 minutes.
• Remove from oven and allow to stand of at least 20 minutes before cutting.
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

WHITE CHOCOLATE HAZELNUT PIE

Steps:

• 1. In large bowl whisk together milk and coffee powder. Add pudding mix. Beat with wire whisk for 1 min. Whisk in half of whipped topping.
• 2. Spread in crust.
• 3. Top with remaining whipped topping. Enjoy immediately or refrigerate until ready to serve.

FIVE MINUTE WHITE CHOCOLATE HAZELNUT PIE

Steps:

• 1. In large bowl whisk together milk and coffee powder. Add pudding mix. Beat with wire whisk for 1 minute. (Mixture will be thick.) Whisk in half of whipped topping.2. Spread in crust. Top with remaining whipped topping. Garnish as desired. Enjoy immediately or refrigerate until ready to serve.