Gianduia Pie

Name: Gianduia Pie
Prep time: 1 h
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 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)

Submitted by ratherbeswimmin

"Molto squisito!! Chill time is at least 6 hours."

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Ready In:: 1hr
Ingredients:: 5
Serves:: 6

ingredients

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)

directions

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.
Remove the pan from the oven; wrap the nuts in a clean kitchen towel, and allow nuts to cool for 10-15 minutes.
Rub the nuts with the towel to remove the skin (ok if bits of skin stick to some of the nuts).
To make the pie: place the skinned nuts in the container or a food processor; chop the nuts very fine.
In a large mixing bowl, combine the cream and vanilla; using an electric mixer, whip the cream until stiff peaks form.
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.
Fold in chopped hazelnuts.
Scrape the filling into the prepared pie shell; smooth over with a rubber spatula.
Cover pie with plastic wrap and refrigerate at least 6 hours or up to 1 day (until filling is completely set).
May top with whipped cream, if desired.