Nutella Pie

We’re all for hard work, and making things from scratch, but on some days all you need is a treat; a treat that doesn’t take much effort at all. And a treat you know isn’t healthy. This Nutella pie is for a day like that. I feel ashamed in even calling this a recipe. There is barely any cooking involved, and you buy pretty much ready-made from the grocery store. But it is here anyway because we all have days like this.

Now, not only was this the first time we brought home a jar of Nutella (early on, Amber and I had that decided it was imminent danger just sitting in the refrigerator and vowed never to buy any unless a recipe demanded it), it was the very first time I had bought a jar in my life! And even though the pie was beyond indulgent and our life-line for a whole week, I think I am happy to be living a Nutella-free life once again.

Nutella Pie
Adapted from Epicurious

For the crust,
200 gms chocolate cookies
8-10 tbsp unsalted butter, melted

For the filling,
2 cups Nutella
11/2 cups mascarpone cheese
¼ tsp sea salt

For the topping,
½ cup chopped toasted hazelnuts

1. Preheat the oven to 350°F/180°C.

2. Crumble the chocolate cookies in a food processor or put them in a zip pouch and crush them with a rolling pin, until they are finely crushed. Pour the melted butter into the crumbs and mix till the butter is well incorporated and the mixture looks like wet sand. Firmly press the mixture against the bottom and sides of a 9-inch pie pan, and chill for an hour. Bake this crust for 10 mins, and cool it completely before filling.

3. Beat together the Nutella, mascarpone and salt in a large bowl, until the mixture is light and fluffy. Pour the filling into the crust, spread it evenly, cover with plastic wrap and refrigerate for about an hour till it becomes firm.

4. Top the pie with the chopped hazelnuts, and serve.