Ingredients for Gianduia Pie
- Chocolate Wafers
- Hazelnuts
- Butter
- ¼ cup granulated sugar
- Pinch of salt
- Vanilla Extract
- Heavy Cream
- ½ cup Nutella
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How to Make Gianduia Pie
- Crush 1 ½ cups of chocolate sandwich cookies and ½ cup hazelnuts in a food processor until finely ground.
- Add ½ cup (1 stick) melted unsalted butter, ¼ cup granulated sugar, a pinch of salt, and 1 teaspoon vanilla extract to the food processor. Pulse until the cookie mixture is evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Refrigerate the crust for at least 30 minutes to firm up.
- While the crust chills, finely chop ½ cup hazelnuts in a food processor and set aside.
- In a large bowl, beat 2 cups heavy cream and 1 teaspoon vanilla extract with an electric mixer until stiff peaks form.
- In a separate bowl, combine ¼ cup of the whipped cream with ½ cup Nutella. Stir until completely smooth.
- Gently fold the Nutella mixture into the remaining whipped cream until just combined.
- Fold in the reserved chopped hazelnuts.
- Pour the filling into the chilled pie crust and spread evenly.
- Cover the pie with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld and the pie to set completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
131g
Fat
90g
Carbs
15g
