I’m sure anyone reading this will agree that neutella is one of those things that you just cant got wrong with! Its chocolate and hazelnut and apparently tons of sugar thus making it highly addictive!
And any goodies made with this delicacy in it will some how or the other turn it to be incredibly delicious! And when I made this neutella frozen pie – I was Sooo not disappointed! 😀
I made this deliciousness after my dad requested a cheesecake or something similar since for the past few weeks I haven’t made any fancy stuff, last week I made those evil.. EVIL brownies. And then my aunt made lots and lots of plain ol’ cupcakes, and my dad well he likes his cheesecake!
Anyway something off topic, most of you may not be knowing this, but this month is a very special and holy month, its Ramadan (Involves fasting – and breaking the fast with lots and I mean LOTS of special
deep fried dishes, but me well I’m a very good girl as I’ve been sticking with dates and fruits)!
The recipe is adapted from Icebox pies by Lauren Chattman
1) 20 Fudge Wafer Bar Cookies
2) 1/2 cup hazelnuts, toasted and skinned
3) 1/4 cup unsalted butter, melted and cooled
4) 1 tablespoon sugar
5) 1/8 teaspoon salt
6) 1/2 teaspoon pure vanilla extract
1) 3/4 cup hazelnuts, toasted and skinned
2) 1 1/2 cup heavy cream, chilled
3) 1 teaspoon pure vanilla extract
4) 1 13 ounce jar of Nutella
1) Preheat the oven 350°F. Place all of hazelnuts (1 1/4 cup) on a baking sheet. Bake for 10 minutes until they are fragrant.
2) Place the nuts on a clean kitchen towel and let cool for 10 to 15 minutes. Once cool, rub the nuts with the towel to remove the skin. A little skin won’t hurt but try to remove as much as possible.
3) Make the crust: place the nuts and cookies in a food processor and grind finely. Combine the crumb and nut mixture, butter, sugar, salt, and vanilla in a medium size mixing bowl and stir until the crumb and nut mixture is moistened
4) Press the mixture evenly across the bottom of a 9-inch loose bottom pan, packing it tightly with your fingertips so it is even and compacted.
5) Bake the crust for 15-20 minutes until edges start to become firm. The crust will become more firm as it cools. Let cool completely before filling. The crust may be wrapped in plastic wrap and frozen for up to 1 month.
6) Make the filling: place 3/4 cup toasted and skinned hazelnuts in a food processor and process until very fine.
7) Combine the cream and vanilla in large mixing bowl. Using an electric mixer, whip the cream until stiff peaks form.
8) Place the Nutella in a medium-size mixing bowl and stir in one quarter of the whipped cream.
9) Gently fold the lightened Nutella mixture back into the remaining whipped cream. Fold in the chopped hazelnuts.
10) Scrape the filling into the prepared pie shell and smooth the top with a rubber spatula. Cover the pie with plastic wrap and refrigerate until the filling is completely set, at least 6 hours and up to 1 day.