Ingredients:
For the Crust:
1 1/2 cups crushed graham crackers
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:
1 cup heavy cream
1 cup whole milk
1/2 cup granulated sugar
1/4 cup cocoa powder
4 large egg yolks
1/2 cup chopped hazelnuts
1 teaspoon vanilla extract
For the Topping:
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Shaved chocolate and additional chopped hazelnuts for garnish
Instructions:
Prepare the Crust:
Preheat the oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom and sides of a 9-inch pie dish.
Bake for 8-10 minutes until set. Let cool.
Prepare the Filling:
In a saucepan, heat heavy cream and milk until just simmering. In a bowl, whisk together sugar, cocoa powder, and egg yolks.
Gradually whisk in the hot cream mixture. Return to the saucepan and cook over medium heat, stirring constantly, until thickened.
Stir in chopped hazelnuts and vanilla extract. Pour the filling into the cooled crust.
Prepare the Topping:
Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe over the cooled pie.
Garnish with shaved chocolate and additional hazelnuts.
Serve:
Chill the pie for at least 2 hours before serving. This decadent dessert is rich and perfect for special occasions.