Chocolate & Hazelnut Pie

Ingredients

• 2 Packets Simply Better Handmade Belgian Chocolate Shortbread
• 100g Butter
• 2 Cartons Simply Better Irish Original Cream Cheese, at room temperature
• 2 Jars Simply Better Italian Hazelnut Spread
• 250ml Simply Better Single Source Irish Jersey Cream
• 3 Tsp. Icing Sugar
• 2 Tsp, Vanilla Extract
• Simply Better Single Origin Colombian Milk Chocolate, grated, to serve
• Chopped Hazelnuts, to serve

Method

1. Put the shortbread in a food processor and blend to fine crumbs. Melt the butter and put in a bowl with the shortbread crumbs. Mix well and use to line the bottom and right up the sides of a parchment lined 20cm springform tin, pressing down well with the back of a spoon. Pop into the freezer while you prepare the filling.
2. Put the cream cheese in a large bowl with 1 jar of the hazelnut spread. Mix together until well combined with a spatula. Whisk the cream, icing sugar and vanilla extract to soft peaks. Add a couple of spoons of the cream to the cream cheese mix and fold together using a spatula. Then add all of the cream cheese mix to the rest of the cream and fold together to evenly combine.
3. Remove the base from the freezer and add the cream mixture, smoothing over the top. Pop back in the freezer for 30 minutes. Warm the remaining jar of the hazelnut spread in the microwave and pour over the top of the chilled pie, gently rolling the edges. Chill for at least 4 hours or until well set. When you are ready to serve sprinkle over chopped hazelnuts and grated chocolate, warm a sharp knife in hot water and then dry it before cutting the pie into slices. Arrange on plates to serve.