Nutella and Mascarpone Pie

Thick chocolate cream and roasted hazelnut flavour make Nutella and Mascarpone Pie rich, smooth, and the kind of dessert that makes you crave another slice.

Rich, creamy, and chocolatey, Nutella and Mascarpone Pie is a simple chilled dessert with a chocolate biscuit crust and toasted hazelnuts on top. It’s easy to prepare, slices neatly once chilled, and tastes even better after resting in the fridge.

Nutella and mascarpone are both deeply rooted in my Italian childhood, and they make such a delicious filling. Nutella brings the chocolate hazelnut flavour, while mascarpone makes the pie smooth, thick, and creamy without needing a long list of ingredients.

I first made this pie for a Secret Recipe Club reveal, where each month we were assigned another food blogger’s site and chose a recipe to make. That month, I was assigned The Texan New Yorker, written by Julie, and her Nutella and Mascarpone Pie immediately caught my eye. How could I resist?

If you love Nutella, you’ll understand from the first slice. The filling is rich and silky, the crust gives it a firm chocolate base, and the toasted hazelnuts add the crunch it needs.

The hazelnuts are essential, in my opinion. They bring a roasted flavour and keep the chocolate cream from feeling too rich.

Thank you so much for this wonderful recipe, Julie. Do take a moment to visit The Texan New Yorker and explore her lovely collection of dishes.

Key Ingredients for Nutella and Mascarpone Pie

Nutella

Brings the chocolate and hazelnut flavour in one spoonful, giving the filling its smooth, glossy texture. Pick a fresh jar with a shiny surface and no separated oil so it whips up evenly and stays creamy once chilled.

Mascarpone Cheese

Gives the filling body and a soft, milky richness that mellows the sweetness of the chocolate. Go for full-fat mascarpone that feels thick and velvety when stirred. If it looks watery or grainy in the tub, choose another one.

Chocolate Biscuit Crumbs

Create a sturdy crust with a gentle cocoa bite. Chocolate digestives or chocolate graham-style biscuits work well. Grind them finely so the base presses down tightly and slices neatly without crumbling.

Toasted Hazelnuts

Add crunch and a warm, roasted note that complements the chocolate. Toast whole hazelnuts until fragrant, then rub away most of the skins and chop them roughly for texture.

Find the complete list with measurements in the recipe card below.

How to Make Nutella and Mascarpone Pie

For the Crust

Step 1: To prepare the crust, add the melted butter to the cookie crumbs and stir until evenly combined. The mixture should resemble damp sand.

Step 2: Grease a 23-cm – 9-inch pie plate (not deep-dish) and transfer the crumb mixture into it. Using your hands, press the crumbs firmly into an even layer across the base and up the sides of the plate. Refrigerate for 15 minutes.

For the Filling

Step 1: Meanwhile, prepare the filling. In the bowl of a stand mixer fitted with the whisk attachment, beat the Nutella, mascarpone, and salt together until light and fluffy.

Extra Help from the Kitchen

Weigh the Mascarpone Instead of Scooping – Mascarpone is dense and can compact in the tub, so weighing it gives a more accurate balance between dairy and chocolate.

Chop Hazelnuts Just Before Serving – Chop them shortly before topping the pie so they stay crisp and don’t absorb moisture from the filling.

Scrape the Bowl Thoroughly – Stop once or twice while mixing the filling to scrape down the sides and bottom of the bowl; unmixed mascarpone can leave pale streaks in the final texture.

Slice with a Thin-Bladed Knife – Use a thin, sharp knife rather than a thick one; this helps cut cleanly through the chilled filling without dragging the crust.

Cool on a Wire Rack – Place the pie tin on a wire rack after baking so air can circulate underneath and prevent the base from softening from trapped heat.

Variations and Twists

Add a Little Whipped Cream for a Softer Filling – Fold in a small amount of softly whipped cream before chilling. The filling will be lighter and more mousse-like, but slightly softer when sliced.

Use an Oreo Cookie Crust – Swap the chocolate biscuit crumbs for finely crushed Oreos and reduce the butter slightly for a darker base, sweeter edge, and more crunch.

Make a No-Bake Option – For a no-bake crust, increase the butter to 95 g – 7 tbsp, press the crumbs very firmly into the tin, and chill for at least 1 hour before adding the filling.

Top with Flaked Sea Salt – Finish with a light scatter of flaky sea salt just before serving. Salt sharpens the chocolate and keeps the sweetness from lingering too long.

Add a Light Ganache Layer – Melt 100 g – 3 ½ oz dark chocolate with 100 ml – ⅓ cup double cream. Let it cool until slightly thickened, then spread a thin layer over the fully chilled filling so it doesn’t melt the surface.

Storage and Shelf Life

Store the pie covered in the refrigerator, either tightly wrapped in cling film or in an airtight container, for up to 3 days. Do not leave it at room temperature for long, as mascarpone softens quickly once it warms up.

Freeze the whole pie or individual slices for up to 1 month. Wrap them well in cling film and place them in a sealed freezer-safe container so they don’t pick up freezer smells. The texture may be slightly softer after freezing.

Thaw overnight in the fridge until fully defrosted, then serve straight from the refrigerator for the best texture.

More Creamy Treats from the Kitchen

• Coconut Tiramisù in a Jar
• Nutella and Chocolate Chip Wafers
• Yogurt and Nutella Ciambellone
• Three-Ingredient Nutella Doughnuts
• Tiramisù