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Recipe

Nutella Pie

Tina Rupp

Yield: Yields one 9-inch pie

If you’ve never tried Nutella, that ambrosial combination of hazelnuts and chocolate, put this recipe down right now, run to your nearest grocery store, and buy a jar. Bring a spoon along to expedite the Nutella-in-mouth process. OK, now that we’re all on the same Nutella-obsession page, this recipe will make you fall into an incoherent puddle of babbling ecstasy, while simultaneously making you the most popular of all your friends (if you can bring yourself to share). What’s more, this is a speedy, incredibly easy one to whip up, so you don’t have to delay your satisfaction for too long.

Ingredients

For the crust

  • 1-1/2 cups finely ground chocolate cookie crumbs
  • 5 to 8 Tbs. unsalted butter, melted

For the filling

  • 2 cups Nutella
  • 1-1/2 cups mascarpone cheese
  • 1/4 tsp. table salt

For the topping

  • 1/2 cup chopped toasted hazelnuts

Preparation

Make the crust

  • Preheat the oven to 350°F.
  • Crumble the cookies into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour the butter into the crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Firmly press the crumbs against the sides of a 9-inch pie pan, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill the crust for at least 15 minutes to help prevent it from crumbling when serving.
  • Bake the crust for 10 minutes, or until fragrant. Remove it and allow it to cool before filling.

Make the filling

  • In a large bowl, using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the Nutella, mascarpone, and salt until light and fluffy. Spread the filling into the pie shell, cover it with plastic wrap, and refrigerate until firm, about 1 hour.
  • Top the pie with the chopped nuts, slice the pie, and serve.

Make Ahead Tips

This pie can be refrigerated for up to 1 week, covered in plastic wrap (but it won’t last that long!).

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