Edible Evan: Valentine's Day: Hazelnut Candy Bar Pie with Bailey's Whipped Cream

Here's a Valentine's Day dessert for all you romantics. I made it for LC's birthday and we could only eat one slice of the thing. It's so rich, I almost called it Ganache Pie because it's basically a hazelnut ganache topped with whipped cream. Enjoy

You will need:

1 large package of Oreo's

2 tablespoons butter

2 cups 60% cacao chocolate chips

1 hazelnut chocolate bar with chopped hazelnuts

1 jar Nutella

2 pints cream

Half cup sugar

Half cup Bailey's Irish Cream

Cocoa powder for dusting

Begin by eating an Oreo cookie in one bite. Repeat five times. Put the rest of the Oreo's along with two tablespoons of butter in the bowl of a food processor and pulse until you have a coarse meal. Butter a pie dish and press the crushed cookies into the bottom and sides of the pie tin. Make sure they're firmly packed. Bake at 350 degrees for fifteen minutes.

This stuff is a gift from heaven which is why I put an entire jar in this recipe. Empty the whole thing out into a bowl along with 2 cups bittersweet or 60% cacao chocolate chips, one half cup cream and one hazelnut chocolate bar with hazelnuts in it. Boil two inches of water in a medium sauce pot and turn down to a simmer. Set the bowl over the simmering water and wait for the chocolate to melt, about five minutes.

While the chocolate is melting, whip three and a half cups cream to stiff peaks.

Make sure it doesn't get everywhere!

Should look something like this.

Here is our chocolate mixture melting over a double boiler.

In a small sauce pan, combine one half cup sugar with one half cup Bailey's Irish cream and simmer until the sugar is dissolved and has begun to brown.

Drink some of the Bailey's while nobody's looking. With the mixer on low, slowly drizzle in your Bailey's and sugar until fully incorporated into the whipped cream.

Pour the melted chocolate into the baked pie crust and refrigerate for two hours to the chocolate will harden. For best results, remove from the fridge, ten minutes before topping with the whipped cream and slicing.