GIANDUIA PIE
This pie recipe comes from the local paper and "Icebox Pies" by Lauren Chattman. It is a NO-BAKE pie that combines whipped cream and Nutella, the chocolate and hazelnut spread.
Provided by mary winecoff
Categories Pie
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Process cookies and nuts in a food processor until finely ground. Add melted butter, sugar, salt and vanilla and pulse to moisten cookie mixture. Press the mixture across the bottom and up the sides of a 9 inch pie plate, packing it tightly with your fingertips. Bake until crisp, 6 to 8 minutes. Cool completely before filling.
- Place the nuts in a food processor and chop finely. Set aside. With an electric mixer, whip the cream and vanilla until stiff peaks form. In a separate bowl, combine 1/4 of the whipped cream with the Nutella. Stir until smooth. Gently fold Nutella mixture back into the remaining whipped cream. Fold in the reserved hazelnuts. Scrape into prepared pie shell and smooth the top with spatula. Cover with plastic wrap and refrigerate until firm, about 6 hours.
Nutrition Facts : Calories 666.3, Fat 51.1, SaturatedFat 18.1, Cholesterol 76.7, Sodium 208.8, Carbohydrate 47, Fiber 5.1, Sugar 32.8, Protein 7.7
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