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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Molto squisito!! Chill time is at least 6 hours. 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:
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.
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