Gianduia Pie

For the crust:

22 Nabisco Famous Chocolate Wafers

1/2 C. toasted and skinned hazelnuts

1/4 C. ( 1/2 stick) butter, melted and slightly cooled

1 T. granulated sugar

1/8 t. salt

1/2 t. vanilla extract

For the filling:

3/4 C. toasted and skinned hazelnuts

1 1/2 C. heavy cream, chilled

1 t. vanilla extract

1 (13-oz.) jar Nutella

To prepare the crust, preheat oven to 350°F. In a food processor, place cookies and nuts and process until finely ground. Add melted butter, sugar, salt and vanilla and pulse to moisten cookie mixture. Press the mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan, packing it tightly with your fingertips so it is even and compacted. Bake until crisp, 6 to 8 minutes. Cool completely before filling.

To prepare the filling, in a food processor, add nuts 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 the filling into the prepared pie shell and smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about 6 hours.