Gianduia Pie

1. 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. 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. 3

   Rub the nuts with the towel to remove the skin (ok if bits of skin stick to some of the nuts).

4. 4

   To make the pie: place the skinned nuts in the container or a food processor; chop the nuts very fine.

5. 5

   In a large mixing bowl, combine the cream and vanilla; using an electric mixer, whip the cream until stiff peaks form.

6. 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. 7

   Fold in chopped hazelnuts.

8. 8

   Scrape the filling into the prepared pie shell; smooth over with a rubber spatula.

9. 9

   Cover pie with plastic wrap and refrigerate at least 6 hours or up to 1 day (until filling is completely set).

10. 10

    May top with whipped cream, if desired.

No additional tips available.