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Ingredientes
- 3/4 c. hazelnuts, toasted and skinned (see note)
- 1 1/2 c. whipping cream, chilled, plus additional for optional garnish
- 1 tsp vanilla
- 1 x (13-oz) jar Nutella
- 1 x prepared chocolate cookie crumb crust
Direcciones
- This pie tastes like Baci, the yummy Italian version of the chocolate kiss.
- Nutella, a chocolate-and-hazelnut spread, is available in many supermarkets and gourmet stores.
- Place the skinned hazelnuts in the work bowl of a food processor and chop them very fine.
- Combine the cream and vanilla in a large mixing bowl and, using an electric mixer, whip the cream till stiff peaks form.
- Place the Nutella in a medium mixing bowl and stir in 1/4 of the whipped cream. Gently fold the lightened Nutella mix back into the remaining whipped cream. Mix in the minced hazelnuts.
- Scrape the filling into the prepared pie shell and smooth the top with a rubber spatula. Cover the pie with plastic wrap and chill till the filling is completely set, at least 6 hrs and up to 1 day. Serve with whipped cream, if desired.
- Note: To toast hazelnuts, spread the shelled nuts in a shallow pan and roast
- In a 275-degree oven for 20 to 30 min or possibly till the skins crack. To remove skins,rub nuts while hot with a rough cloth. -
