This fall we ate so much pumpkin pie that I decided to make something else for Thanksgiving: Individual chocolate hazelnut pies, although they were actually so rich that we had to split them. The pies were great just as they are, but I kept imagining them drizzled with coconut cream. Doesn't that sound good? Or maybe topped with whipped coconut cream...
But the truth is, as much as I love
Individual Chocolate Hazelnut Pies
First I made the chocolate hazelnut spread, and let it cool to room temperature.
I used an ice cream sized scoop to divide the crust between six 4 x .75 tart/quiche pans, and pressed the dough evenly across the bottom.
I put all six onto a cookie sheet and baked the crust (without the filling) for about 12 minutes.
After the crust was completely cool, I poured the chocolate hazelnut spread evenly between them.
Then I sprinkled each with some chopped hazelnuts and stored them in the fridge.
I removed them from the pan then let them come to room temperature before serving.