I'm only giving this recipe four stars because I had to make a few changes. I read previous reviews and saw that many had problems with the filling being runny. I also substituted melted vanilla ice cream for whipping cream because I had none. First, I didn't peel the nectarines, I just pulled them apart as mine were very ripe and soft. I saved all of juice that came off of them and added a good amount of corn starch to that. I mixed the juice with the flour-sugar mixture and ice cream. My pie barely cooked in the 35 minutes, but was perfectly brown so I covered it in tin foil and left it in the oven for another 15-20 minutes. It was still a little runny and not very pretty. I'll take even more percautions against runniness next time I make this pie, but I will definitely make it again!

Reviewed On: Jul. 18, 2009

Fantastic! I'm usually horrible with pie crusts but this one was really easy for me! I ended up only using about a 1/4 of a cup of water though.

Reviewed On: Jul. 18, 2009

These were not awful...but they really just had NO flavor besides that of the chocolate chips. The hazelnut flavor did not come out at all. I won't make these again. My sister said she would just prefer plain chocolate chip muffins, she didn't even realize they were supposed to be something more.

Reviewed On: Dec. 6, 2008