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Chilled chocolate hazelnut pie topped with chopped toasted hazelnuts.

Nutella and Mascarpone Pie Recipe

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.

Course: Dessert
Cuisine: American, Italian
Prep Time: 1 hour 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour 40 minutes
Servings: 23 -cm – 9 inch pie
Author: Recipe adapted from The Texan New Yorker

Ingredients

Crust

  • 175 g – 1 ½ cups finely ground chocolate cookie crumbs
  • 86 g – 6 tbsp unsalted butter – melted

Pie

  • 560 g – 2 cups Nutella
  • 340 g – 1 ½ cups mascarpone cheese
  • ¼ tsp salt
  • ½ cup toasted hazelnuts – chopped

Instructions

For the Crust

  1. Add the melted butter to the cookie crumbs and stir until evenly combined. The mixture should resemble damp sand.
  2. Grease a 23-cm – 9-inch pie plate (not deep-dish) and transfer the crumb mixture into it. Press firmly into an even layer across the base and up the sides. Refrigerate for 15 minutes.
  3. Bake in a preheated oven at 175°C – 350°F for 10 minutes. Remove and allow to cool completely.

For the Filling

  1. In a stand mixer fitted with the whisk attachment, beat the Nutella, mascarpone, and salt until light and fluffy.
  2. Spread evenly into the cooled pie shell. Cover with plastic wrap and refrigerate until firm, at least 1 hour or up to overnight.
  3. Sprinkle the chopped toasted hazelnuts evenly over the pie before serving.