Ferrero Rocher-Style Pie

November  7, 2015
1 Ratings
Photo by Alpha Smoot
  • Makes one 9-inch pie
Author Notes

A phyllo dough crust is the perfect substitute for the crisp, thin wafer of this classic candy. It's filled with a milk chocolate-hazelnut gianduja and finished with a milk chocolate glaze and toasted hazelnuts. —Erin Jeanne McDowell

What You'll Need
  • 8 sheets phyllo dough
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup sugar
  • 11 ounces hazelnut paste
  • 4 1/2 ounces milk chocolate, chopped and melted
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 1/3 cup heavy cream
  • 1 tablespoon corn syrup
  • 1 tablespoon unsalted butter
  • 6 ounces milk chocolate, chopped
  • 1 1/2 cups toasted whole hazelnuts
  1. Preheat the oven to 375° F. Brush a piece of phyllo with melted butter, and sprinkle it lightly with some sugar. Place another piece of phyllo on top, slightly askew (so that the points do not match up).
  2. Repeat with the remaining phyllo until you've come full circle, layering each piece with butter and the sugar mixture. The finished crust should look like a clock, with multiple corners poking out from the mismatched phyllo dough.
  3. Gently transfer the dough to a 9-inch pie plate. Scrunch the edges roughly to create a ruffled effect. Set aside.
  4. Place a piece of greased parchment in the center of the crust and fill with pie weights. Bake the crust until golden brown and crisp, 15 to 17 minutes. Cool completely.
  5. To make the filling, stir together the hazelnut paste and the melted chocolate until smooth. Add the salt and vanilla extract. Pour into the cooled crust, and let set at room temperature for 45 minutes.
  6. When the filling is set, make the topping. Bring the cream to a boil over medium heat. In a medium, heat-safe bowl, mix the corn syrup, butter, and chocolate. Pour the hot cream over the chocolate mixture, and let sit for 15 seconds. Stir until smooth, then cool until no longer warm to the touch, 8 to 10 minutes.
  7. Pour the glaze over the pie in a smooth, even layer. Let set. Decorate with the hazelnuts.

See what other Food52ers are saying.

  • Samantha Blears
    Samantha Blears
  • Shannon Mulholland
    Shannon Mulholland
  • Marlene Tramonte
    Marlene Tramonte
  • britt stone
    britt stone
  • Mary Devinat
    Mary Devinat
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

24 Reviews

Samantha B. February 14, 2017
I made this with hazelnut butter rather than the paste and it tasted delicious. I loved this recipe - the building up of the flavours and textures - are a delight. I will be making this many more times. Thank you Erin for a great recipe.
Shannon M. December 21, 2015
I accidentally bought almond paste, do you think that would work?
Marlene T. November 16, 2015
Here's a link to make your own hazelnut paste.
Theresa L. November 16, 2015
Thank you for this! They also had a link to some lovely store-bought stuff at L'Epicierie, but the shipping to Canada was three times the price of a couple of cans, so until I can get to either Califonia or Italy, I'll try homemade. Thank you again.
cacampbell November 16, 2015
Just wondering can I use dark chocolate instead of milk. I'm a big fan of dark chocolate.
britt S. November 14, 2015
does hazelnut butter or spread count? (just plain without chocolate). I saw that at Whole Foods, but wasn't sure.
Mary D. November 13, 2015
This idea is brillant! A ferrero rocher pie, I want to taste it so much!! :)
Theresa L. November 12, 2015
So I ordered the hazelnut praline paste - but this recipe just says hazelnut paste, doesn't specify praliné. I'll keep a look out for plain hazelnut paste and try this pie with each, and let you know which everyone prefers. Has anyone else tried to make it with one or the other, and can you offer thoughts on sweetness, flavour and consistency?
Erin J. November 12, 2015
Theresa, I just wrote hazelnut paste to keep it general - "hazelnut praline paste" from King Arthur is sweetened, thus the addition of the word praline. Many varieties of hazelnut paste are sweetened, because it helps to prolong shelf life. If you're using an unsweetened hazelnut paste (or you made your own), you may want to add 1/4-1/3 cup superfine sugar to the recipe along with the milk chocolate, depending on how sweet you like your desserts!
Theresa L. November 12, 2015
Ok thanks - I prefer them not too sweet, generally, but there are always exceptions, and hazelnut praline is one of them! I'm not averse to trying my hand at making my own, but I understand that for a home cook, it's hard to achieve that smooth texture with a really fine grind - so I'll try store bought first. I'll still look for plain - and experiment with the amounts of sugar - but maybe using Frangelico instead! We just really need to have this pie as many ways as possible, I suspect. :-)
Chef D. November 12, 2015
awesome :)
Theresa L. November 11, 2015
Thank you Erin - will try whole foods
Erin J. November 11, 2015
Hi everyone! King Arthur flour sells it from their website and catalogue - it's $13.95 for an 11.5 oz jar! Sometimes they also sell it at Whole Foods and specialty, gourmet markets - it's usually in a can.
Kay R. November 11, 2015
King Arthur sells a hazelnut "praline" paste. Is that the same thing?
Erin J. November 11, 2015
Yes, that's what I used!
Kay R. November 11, 2015
ok, thanks!
Theresa L. November 10, 2015
trying to find it in canada - sold out on unfortunately
Sara R. November 10, 2015
Looks like hazelnut paste is available after a cursory search on Amazon...about $30 for a 9.5 oz jar which wouldn't be enough for this recipe. Or it's available in a 6.6 lb tub for around $200. Recipe looks delicious, but out of my price range!
Theresa L. November 12, 2015
Amazon account hacked by people ordering unspeakable things - among them definitely NOT food stuffs!
Kay R. November 10, 2015
Unless you mean Nutella?
Kay R. November 10, 2015
Same question here. It's hard to get gianduja in the U.S. Also, how far ahead can you make this pie?
Erin J. November 11, 2015
It could be made 1, maybe 2 days ahead - any more, and the crust may start to absorb moisture and not be nearly as crisp!
Allison December 17, 2015
If making a day ahead is it best stored at room temp or refrigerated?
Theresa L. November 10, 2015
Where do I buy hazelnut paste?