SERVES 6 TO 8 Crust:
1 ½ cups graham crackers crumbs (about 18 crackers)
6 tablespoons unsalted butter, melted
¼ cup sugar

Filling:
½ cup of sugar
1 ½ teaspoons of cornstarch
1/8 teaspoon of salt
1 cup milk
8 Frango® Mint Chocolates (about 3 ounces) finely chopped
1 egg, room temperature
1 cup heavy whipping cream
½ teaspoon of pure vanilla extract

Topping:
½ cup sugar
½ cup toasted, skinned and coarsely chopped hazelnuts
Whipped cream, for garnish

TO PREPARE THE CRUST:
Position a rack in the center of the oven and preheat to 350 degrees F. Butter a 9-inch pie pan. Combine the cracker crumbs, butter and sugar in a food processor and process until well blended. Transfer to the prepared pie pan and press the mixture evenly and firmly to the bottom and side of the pan. Bake for about 8 minutes, until the crust is beginning to brown. Transfer to a wire rack and allow to cool completely in the pan.

TO PREPARE THE FILLING:
In a heavy-bottomed saucepan, combine the sugar, cornstarch and salt. Add ¼ cup of the milk and whisk until the cornstarch is dissolved. Add the chocolates and the remaining ¼ cup milk and place over medium-low heat. Cook, stirring constantly, for about 4 minutes, until the mixture comes to a boil. Remove the pan from the heat.

In a small bowl, whisk the egg until lightly beaten. Gradually add about ¼ cup of the hot chocolate mixture to the egg, whisking constantly until blended. Whisk the chocolate and egg mixture into the saucepan and place over low heat. Cook, stirring constantly, for about 1 minute, until slightly thickened. Do not let the mixture come near a boil or the eggs will scramble. Transfer the custard to a bowl and allow to cool completely, stirring occasionally. Stir in the cream and vanilla. Refrigerate for about 2 hours, until well chilled.

Freeze the custard in an ice cream maker according to the manufacturer's instruction, until frozen but soft and spreadable. Transfer the ice cream to the crust and smooth the top with a spatula. Cover tightly with plastic wrap and freeze for at least 4 hours or overnight, until firm.

TO PREPARE THE TOPPING:
Butter a baking sheet. Combine the sugar and hazelnuts in a heavy bottomed, small saucepan over medium heat. Cook, stirring constantly, for about 5 minutes, until the sugar starts to dissolve. Decrease the heat to low and continue stirring for about 5 minutes, until the hazelnuts are well coated and the sugar is caramelized (some of the sugar may remain unmelted). Pour the caramelized hazelnuts onto the prepared baking sheet. Transfer the baking sheet to a wire rack and allow to cool completely.

Using your hands, break the hazelnut praline into small pieces and transfer to a food processor. Pulse until finely chopped.

Sprinkle the top of the pie with the hazelnut praline, pressing it in gently to adhere. Garnish with whipped cream and serve immediately. The pie can be stored in the freezer for up to 1 week, covered tightly in plastic wrap and then aluminum foil.

TOASTING AND SKINNING HAZELNUTS:
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil and spread the hazelnuts on the baking sheet in a single layer. Bake, shaking the pan once or twice, for 10 minutes, until the nuts are lightly browned and fragrant. Wrap the nuts in a clean dish-towel and allow to cool for 10 minutes. Rub the nuts in the towel to remove their papery skins.