After drooling over PartySugar’s mojito cakes, I wanted to experiment with my own freezer pie. When searching for a recipe, I remembered one of my favorite frozen dessert cookbooks, Icebox Pies by Lauren Chattman. Since I'm crazy for Nutella, I decided to make her Gianduia Pie. Gianduia is a type of chocolate candy made with hazelnuts or almonds.
I was unable to find chocolate wafer cookies, so I substituted Fudge Stick cookies, a wafer sandwich-cookie covered in chocolate. To my delight, the creamy, chocolately, hazelnut filling and crunchy crust reminded me of delicious Ferrero Rocher chocolates, minus the gold wrapping! Learn how to make this divine yet minimal, no-bake pie when you, read more!
Adapted from Ice Box Pies by Lauren Chattman Ingredients Crust Directions Serves 8 or makes one 9-inch pie.
20 Fudge Wafer Bar Cookies
1/2 cup hazelnuts, toasted and skinned
1/4 cup unsalted butter, melted and cooled
1 tablespoon sugar
1/8 teaspoon salt
1/2 teaspoon pure vanilla extract
3/4 cup hazelnuts, toasted and skinned
1 1/2 cup heavy cream, chilled
1 teaspoon pure vanilla extract
1 13 ounce jar of Nutella
Adapted from Ice Box Pies by Lauren Chattman
Serves 8 or makes one 9-inch pie.