A crunchy cookie crust and nutty topping create a great contrast of textures for the fluffy, smooth filling of this make-ahead pie.Hazelnut Chocolate Silk Pie Print Recipe Pin Recipe Makes 1 (9-inch) pie Ingredients  Crust:20 cream-filled chocolate sandwich cookies (about 227 grams)¾ cup (55 grams) coarsely ground toasted hazelnuts2 tablespoons (12 grams) granulated sugar¼ teaspoon kosher salt¼ cup (57 grams) unsalted butter, meltedFilling:½ cup (100 grams) granulated sugar4 large eggs (200 grams), room temperature2 tablespoons (10 grams) Dutch process cocoa powder½ teaspoon (1.5 grams) kosher salt1 tablespoon (15 grams) water, room temperature1 teaspoon (4 grams) unflavored gelatin1 (12.7-ounce) jar (360 grams) Bonne Maman Hazelnut Chocolate Spread2 tablespoons (30 grams) hazelnut liqueur1 teaspoon (4 grams) vanilla extract2 tablespoons (28 grams) unsalted butter, softened1 cup (226 grams) mascarpone cheese*, softenedTopping:1 cup (240 grams) cold heavy whipping cream⅓ cup (40 grams) confectioners’ sugar1 teaspoon (4 grams) vanilla extractGarnish: chopped toasted hazelnuts InstructionsPreheat oven to 350°F (180°C).Spray a 9-inch pie plate with baking spray with flour.For crust: Separate cookies; scrape off and discard filling.

In the work bowl of a food processor, pulse

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