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.