Nutella and Mascarpone Pie

Name: Nutella and Mascarpone Pie Recipe
Prep time: 90 min
Cook time: 10 min
Total time: 100 min
Ingredients: 175 g – 1 ½ cups finely ground chocolate cookie crumbs; 86 g – 6 tbsp unsalted butter (– melted); 560 g – 2 cups Nutella; 340 g – 1 ½ cups mascarpone cheese; ¼ tsp salt; ½ cup toasted hazelnuts (– chopped)

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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.

Nutella and Mascarpone Pie in a glass dish topped with chopped toasted hazelnuts.

It is time again for the “Secret Recipe Club” reveal! For those who may not know, each month we are assigned another food blogger’s site, choose a recipe to make, and keep it a secret until reveal day. It is always such a pleasure to discover new blogs this way.

This month, I was assigned The Texan New Yorker, written by the very talented Julie. Among her many delicious recipes, Nutella and Mascarpone Pie caught my eye immediately. How could I resist?

Chocolate hazelnut pie topped with toasted hazelnuts with a jar of Nutella in the background.

Nutella and mascarpone are both deeply rooted in my Italian childhood, and together they make something truly special. This pie is one of the best I have ever eaten. I am not exaggerating.

If you love chocolate, especially Nutella, you will understand from the first slice. It is rich, creamy, and surprisingly simple to prepare. The toasted hazelnuts on top are essential, in my opinion.

They bring a nutty crunch and a gentle roasted flavour that keeps 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.

Why We Love This Delicious Nutella Pie

It tastes even better the next day, once everything has had time to settle in the fridge.
You can serve it straight from the fridge without worrying about it changing texture.
Soft, creamy centre with a firm crust at the base, rich without feeling too sweet.

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.

Step 3: Bake the crust in a preheated oven at 175°C – 350°F for 10 minutes. Remove from the oven and allow it to cool completely.

Chocolate biscuit crumbs mixed with melted butter, then pressed into a pie plate before baking.

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.

Step 2: Spread the filling evenly into the cooled pie shell. Cover with plastic wrap and refrigerate until firm, at least 1 hour or up to overnight.

Smooth chocolate hazelnut filling spread evenly into the prepared crust.

Step 3: When ready to serve, sprinkle the hazelnuts evenly over the pie.

Slice of chocolate hazelnut pie with creamy filling and toasted hazelnut topping.

Frequently Asked Questions

What can I use if I don’t have a stand mixer?

A hand mixer works just as well for this filling. If you don’t have an electric mixer, you can whisk it by hand. Let the mascarpone soften slightly first and whisk until smooth and fully combined.

Can I use a different nut on top?

Yes, toasted almonds, chopped walnuts, or even pecans work well. Choose something that adds crunch and a slightly roasted flavour to balance the creamy filling.

What can I use instead of chocolate biscuit crumbs?

Chocolate digestives or chocolate graham crackers are the closest match. Plain digestives also work if you mix in a spoonful of cocoa powder to keep the chocolate flavour in the crust.

Can I use cream cheese instead of mascarpone?

Yes, full-fat cream cheese can be used in the same quantity. The texture will be slightly firmer and the flavour a little tangier, but it still works well.

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.

Sift the Biscuit Crumbs if Needed – If your crushed biscuits contain larger pieces, pass them through a sieve before mixing with butter so the crust presses evenly and doesn’t crack when sliced.

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 Whipped Cream for Lighter Texture – Fold softly whipped cream into the Nutella and mascarpone before chilling. Filling turns softer and more like chocolate cream, still thick enough to hold a slice.

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 – Increase the butter to 95 g – 7 tbsp to help the crumbs bind. Press very firmly into the tin and chill the crust 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.

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