Instructions: This pie tastes like Baci, the yummy Italian version of the chocolate kiss.

Nutella, a chocolate-and-hazelnut spread, is available in many supermarkets and gourmet stores.

Place the skinned hazelnuts in the work bowl of a food processor and chop them very fine.

Combine the cream and vanilla in a large mixing bowl and, using an electric mixer, whip the cream until stiff peaks form.

Place the Nutella in a medium mixing bowl and stir in 1/4 of the whipped cream. Gently fold the lightened Nutella mixture back into the remaining whipped cream. Fold in the chopped hazelnuts.

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. Serve with whipped cream, if you like.

Note: To toast hazelnuts, spread the shelled nuts in a shallow pan and roast

In a 275-degree oven for 20 to 30 minutes or until the skins crack. To remove skins,
rub nuts while warm with a rough cloth. -

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