Go for the Gold Pie

A friend here in Raleigh, North Carolina, has a party each time the Olympics begin, with food inspired by the host country. For the 2006 Winter Olympics in Turin, Italy, I wanted to contribute a dessert that reflected the flavors of the region. Turin is famous for its chocolate-hazelnut candies, so I experimented with Nutella in this creamy, no-bake dessert. All the guests gave it a gold medal! Nutella is a chocolate-hazelnut spread; look for it in the peanut butter section of larger supermarkets or in specialty food stores.

 

SERVES 8

 

1	8-ounce package cream cheese, softened
¾	cup Nutella
1	teaspoon pure vanilla extract
⅓	cup sugar
1	cup cold heavy cream
1	prepared 9-inch graham cracker pie crust
	Chopped toasted hazelnuts for garnish
	Whipped cream for serving (optional)

1. In a large bowl using an electric mixer, combine the cream cheese, Nutella, vanilla extract, and sugar. Beat on medium speed until well blended. Set aside.
2. In a clean bowl with clean beaters or a balloon whisk, beat the heavy cream on medium-high until it holds soft peaks.
3. Scoop half of the whipped cream into the Nutella mixture and stir to blend. Add the rest of the whipped cream, folding it in gently.
4. Spoon the mixture into the pie crust and refrigerate for at least 4 hours. Before serving, sprinkle on the chopped toasted hazelnuts. Offer whipped cream on the side when serving, if desired.

EXTRA POINTS If you like, prepare the pie a day ahead and keep it chilled until serving time. For double chocolate flavor, substitute a prepared chocolate cookie pie crust for the graham cracker crust.