Chocolate Praline Cream Pie

Name: Chocolate Praline Cream Pie
Cook time: 1 h
Total time: 1 h
Yield: 8 servings
Cuisine: British
Ingredients: 225 g hazelnuts (for praline + cream); 500 ml double cream; 50 g sugar (for cream infusion); 0.5 tablespoon malted milk powder (for cream); 1 teaspoon espresso powder (for cream); 100 g sugar (for praline); 1 pinch salt; 200 g digestive biscuits; 1 tablespoon malted milk powder (for base); 2 tablespoon demerara sugar (for base); 100 g unsalted butter, melted (for base); 0.25 teaspoon salt (for base); 125 g sugar (for custard); 2 tablespoon cocoa powder; 0.5 tablespoon malted milk powder (for custard); 3 tablespoon cornflour; 0.25 teaspoon espresso powder (for custard); 0.125 teaspoon salt (for custard); 3 eggs plus 1 yolk; 525 ml milk; 100 g dark chocolate

⏱️ 60 min 👥 Serves 8 📅 22 February 2026

A showstopping no-bake pie — hazelnut praline set into a malted biscuit base, topped with a silky chocolate espresso custard and hazelnut cream. Refrigerate overnight for best results.

🛒 Ingredients

225 g hazelnuts (for praline + cream)
500 ml double cream
50 g sugar (for cream infusion)
0.5 tablespoon malted milk powder (for cream)
1 teaspoon espresso powder (for cream)
100 g sugar (for praline)
1 pinch salt
200 g digestive biscuits
1 tablespoon malted milk powder (for base)
2 tablespoon demerara sugar (for base)
100 g unsalted butter, melted (for base)
0.25 teaspoon salt (for base)
125 g sugar (for custard)
2 tablespoon cocoa powder
0.5 tablespoon malted milk powder (for custard)
3 tablespoon cornflour
0.25 teaspoon espresso powder (for custard)
0.125 teaspoon salt (for custard)
3 eggs plus 1 yolk
525 ml milk
100 g dark chocolate

👩‍🍳 Method

1
Roast 225g hazelnuts at 170°C for 15 minutes. Set aside 125g for the cream and 100g for the praline.
2
Make the hazelnut cream: gently heat 500ml cream with 50g sugar, malted milk powder and espresso powder. Bring to a simmer for 5 minutes, add 125g chopped toasted hazelnuts, cover with cling film and refrigerate overnight. Strain before using.
3
Make the praline: heat 100g sugar over medium heat without stirring until it turns caramel amber. Add 100g toasted hazelnuts and a pinch of salt. Pour onto greaseproof paper to cool, then process to a fine powder.
4
Make the base: blitz digestives, malted milk powder, demerara sugar and salt. Mix in the melted butter. Press into a pie dish and bake at 170°C for 10–12 minutes. Cool.
5
Make the chocolate custard: whisk together sugar, cocoa, malted milk powder, cornflour, espresso powder, salt, eggs and yolk in a bowl.
6
Heat the milk, then slowly pour over the egg mixture, whisking constantly. Return to the pan and simmer until thickened. Add the dark chocolate and stir to melt.
7
Pour the custard into the cooled base. Refrigerate for at least 4 hours until set.
8
Whip the strained hazelnut cream to soft peaks and pipe on top. Sprinkle with hazelnut praline to finish.