Nutella Pie

nutella pie

Who doesn’t love Nutella? Though I’ve heard rumors of a class of persons who dislike this beautiful stuff, I’m certainly not aware of anyone that I know personally who is of that species falls into that camp.

Nutella pie

Matt introduced me to Nutella when we began dating; when we met I actually hadn’t heard of it (gasp!), and I think he might have actually rethought things between us had I disliked it. No worries though, I’m now a fiend!

Nutella pie

In other related news, I picked up a brand new, just off the presses cookbook last week – First Prize Pies by Allison Kave. I couldn’t help it, y’all. It’s a wonderful book, and when I flipped through and saw her recipe for Nutella Pie, I knew that what to make first had already been decided.

Nutella Pie

Nutella Pie

So I made it; we ate it; we loved it! I think you should know, this pie is quite rich. You only need a small slice to satisfy your dessert craving. Also, the recipe says to let it set up for 1 hour, and that’s fine, but if you want it set up completely, best to leave it overnight. And, that’s it! Enjoy this one, all you Nutella loving compatriots!

Nutella pie

Nutella Pie

{One year ago: Cranberry Orange Waffles}

Source: slightly adapted from First Prize Pies by Allison Kave

Ingredients:
CRUST:
1 ½ cups (175 grams) finely ground chocolate cookie crumbs, from chocolate wafer cookies
6 tbs unsalted butter, melted

PIE:
2 cups Nutella
1 ½ cups mascarpone cheese, or cream cheese, or a combination of both, at room temperature
¼ tsp kosher salt
½ cup chopped toasted hazelnuts

Directions:
First make the crust. Preheat your oven to 350 F. Add the melted butter to the cookie crumbs and stir to mix thoroughly. The mixture should feel like wet sand.
Grease a 9” regular (not deep-dish) pie plate and dump the cookie crumbs onto the plate. 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 for 10 minutes, or until fragrant. Remove and allow to cool completely.
Meanwhile, make the pie filling. In a large bowl, using a hand mixer (or in the bowl of a stand mixer using 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 across the pie. Slice into wedges and serve. Keep any leftovers in the refrigerator.

One response to “Nutella Pie

  1. Pingback: Nutella and Mascarpone Pie

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