Gianduia Pie

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 3/4 cup hazelnuts, toasted and skinned
• 1 1/2 cups heavy cream, chilled
• 1 teaspoon pure vanilla extract
• 1 (13 ounce) jar nutella
• 1 (9 inch) prepared chocolate crumb crusts (chocolate cookie crust, #134516)

Recipe

• 1 note: to toast and skin hazelnuts: place nuts on a baking sheet and bake in a 350° oven for about 10 minutes or until they are fragrant.
• 2 remove the pan from the oven; wrap the nuts in a clean kitchen towel, and allow nuts to cool for 10-15 minutes.
• 3 rub the nuts with the towel to remove the skin (ok if bits of skin stick to some of the nuts).
• 4 to make the pie: place the skinned nuts in the container or a food processor; chop the nuts very fine.
• 5 in a large mixing bowl, combine the cream and vanilla; using an electric mixer, whip the cream until stiff peaks form.
• 6 put the nutella in another mixing bowl; stir in 1/4 of the whipped cream; gently fold the lightened nutella mixture back into the remaining whipped cream.
• 7 fold in chopped hazelnuts.
• 8 scrape the filling into the prepared pie shell; smooth over with a rubber spatula.
• 9 cover pie with plastic wrap and refrigerate at least 6 hours or up to 1 day (until filling is completely set).
• 10 may top with whipped cream, if desired.