Chocolate Hazelnut Pie

By Carynz

serves 8

Ingredients

• 1 chocolate graham cracker crust
• ICE CREAM BASE
• 8 oz pareve whipped topping
• 1 14 oz can coconut milk,refrigerated overnight
• 1/4 cup confectioners sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup chopped Vienesse Crunch plus more for garnishing
• 3/4-1 cup pareve hazelnut spread, divided
• 1/2 cup smooth peanut butter

Preparation

Step 1

beat topping until medium peaks form and place the bowl in the freezer while preparing other ingredients. carefully remove the cold can of coconut milk from the fridg being careful not to shake or tip. remove the cream that has separated from the top of the can and reserve the coconut water that's left over for smoothies or another recipe.
whip the coconut cream until very soft peaks form. remove the bowl containing the whipped topping from the freezer and fold in the coconut milk,confectioners sugar, salt and vanilla. place in the freezer to set (don't pour into the crust yet)
after an hr and no more than two remove the base from the freezer and stir thoroughly. fold in the crunch and 1/4-1/2 cup hazelnut spread. the spread doesn't have to be completely mixed in just enough that it's running through the ice cream. pour into the crust(there will be extra filling) and return to the freezer for atleast 4 hrs or up to overnight. in a small saucepan melt peanut butter and remaining 1/2 cup hazelnut spread. let cool for 3 min and then pour over pie. garnish with Viennese Crunch.