It is time again for the “Secret recipe club” reveal! I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation. It is a great concept… each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog. All you have to do is choose a recipe, make it and blog about it on the specified date. The only rule is to keep it a secret! If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
This month’s assignement was The Texan New Yorker written by the very talented Julie. Julie was born and brought up in Texas, but she now lives in New York. She has some delicious recipes, but the recipe I chose to make was love at first sight for me. How could I not make a Nutella and Mascarpone Pie?? Both are Italian ingredients and both played a big role in my childhood comfort food. This pie is probably the best I have ever eaten. I am not joking. If you like chocolate and Nutella in particular, you will be blown away, just as l was. Not only, this pie is very easy and quick to make! The toasted hazelnuts on the top are, in my opinion, an essential part of the recipe as they not only add some crunch, but they also bring in a little bitterness that balances out the sweetness of the filling. Try it and let me know what you think!
Thank you so much for this great recipe Julie! Please, make sure you drop by Julie at The Texan New Yorker and check out her beautiful site!
Nutella and Mascarpone Pie
The recipe that all chocoholics should have handy: Nutella and Mascarpone Pie!
- 175 gms – 1 ½ cups finely ground chocolate cookie crumbs
- 86 gms 6 tbsp unsalted butter melted
- 560 gms – 2 cups Nutella
- 340 gms – 1 ½ cups mascarpone cheese
- ¼ tsp salt
- ½ cup chopped toasted hazelnuts
To make the crust, add the melted butter to the cookie crumbs and stir to mix thoroughly. The mixture should feel like wet sand.
Grease a 23 cm – 9 inch pie plate (not deep-dish) and put the cookie crumbs onto it. Using your hands, press the crumbs into an even layer on the bottom and up the sides of the plate. Chill for 15 minutes.
Then bake the crust in a pre heated oven at 175°C – 350°F for 10 minutes. Remove from the oven and allow to cool completely.
In the meanwhile, make the pie filling. In the bowl of a stand mixer fitted with a whisk attachment, beat together the Nutella, mascarpone and salt until light and fluffy.
Spread the filling into the cooled pie shell, cover with plastic wrap and refrigerate until firm (at least 1 hour and up to overnight).
When ready to serve, sprinkle the hazelnuts on the pie.