This “pie” is a twist on a dessert that goes by several different names – Sin Pie, Robert Redford Dessert, and Chocolate Lush just to name a few! It’s not really a pie at all, more like a layered cream cheese pudding dessert. The classic version has a pecan crust and chocolate pudding (from a mix). I decided to change it up and use hazelnuts and homemade nutella pudding. Best. Decision. Ever. The nutella pudding is sooo delicious. Seriously, I couldn’t stop licking the spoon. It’s a little more involved than box mix pudding, but with only 3 ingredients – milk, nutella, and cornstarch – I think you can handle it. Trust me, you want to make this pudding! It’s what makes this dessert so special and it pairs perfectly with the hazelnut crust. And then there’s the cream cheese and whipped cream layer. I feel like that kind of speaks for itself – CREAM CHEESE and WHIPPED CREAM. That goes with everything, right?? It’s definitely not diet food, but it’s the perfect splurge. Enjoy!
Chocolate Hazelnut Sin Pie
for the crust:
1/2 cup all-purpose flour
1/2 cup finely chopped hazelnuts
4 tbsp butter, melted
dash of salt
for the pudding:
2-1/2 cups milk, divided
1 cup Nutella
3 tbsp cornstarch
for the cream cheese layer:
8 oz low-fat cream cheese, room temperature
1/2 cup powdered sugar
~2 cup freshly whipped cream or frozen whipped topping, thawed
1. Preheat oven to 350 degrees. Spray 8 inch baking dish with nonstick spray. Combine flour, chopped nuts, salt, and butter in small bowl and stir to combine. Press mixture into prepared baking dish. Mixture will be a little sticky. You may need to flour your fingers in order to press into pan.
2. Bake in preheated oven for 20-22 minutes or until edges are golden brown. Remove from oven to cool completely.
3. In medium saucepan, combine Nutella and 2 cups milk over medium heat. In separate bowl, whisk together remaining 1/2 cup milk and cornstarch. Pour cornstarch mixture into hot Nutella mixture and whisk constantly until thickened, about 5-10 minutes. Remove from heat and cool completely. (Can place in fridge or freezer to expedite cooling.)
4. Once your crust and pudding has cooled completely. Combine cream cheese and powdered sugar in mixing bowl. Beat until smooth. If your cream cheese is very soft you can do this by hand. If not, you can use a mixer. Fold in 1 cup of whipped cream or whipped topping.
5. Pour cream cheese mixture over cooled crust. Top with cooled pudding and remaining whipped cream. Garnish with shaved chocolate and additional hazelnuts if desired. Place in refrigerator for at least 2 hours or overnight. The longer the better!