Gianduia Pie

Directions

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.