Everyone's favorite chocolate hazelnut spread makes this simple pie extraordinarily delicious. In addition to the pie crust, you only need 4 ingredients for this easy Nutella pie!
If you're a confident pie-maker, this recipe for Nutella pie will be a piece of cake. You make and blind-bake a pie crust.
The filling is a total of 4 ingredients: Nutella, mascarpone cheese, salt, and heavy cream.
Unlike the recipe below, I actually whipped my cream first in my electric stand mixer, transferred it to a bowl, and then beat the Nutella, mascarpone and salt in the same bowl (a little residual whipped cream won't hurt at this point). I then folded the whipped cream into the Nutella mixture to yield a light, airy, and decadent Nutella mousse.
This pie is much easier to make than custard-based pies, and it saves you the trouble of peeling and chopping tons of fruit for a fruit pie.
It's probably one of the easiest pies I've ever made ! It's not super sweet or rich-tasting, but just simple creamy decadence highlighting one of my favorite sweet treats, Nutella.
Other recipes you may like
- Cranberry Sage Pie
- Brown Butter Pumpkin Pie
- Pear Ginger Oatmeal Crumb Pie
- Pineapple Pie
- Malted Chocolate Pecan Pie
- Earl Grey Cream Pie in a Sugar Cookie Crust
- Peppermint Mousse Black Bottom Pie
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Nutella Pie
Ingredients
- ½ recipe Magpie Dough for Flaky Piecrust (recipe follows), chilled overnight
- 2 cups (270 g) Nutella
- 12 ounces (340 g) cold mascarpone cheese
- ¼ teaspoon fine salt
- 1 cup (237 ml) heavy cream
- Lightly sweetened freshly whipped cream for serving if desired
Instructions
- Lightly flour a smooth work surface and a rolling pin.
- Take a chilled disk of dough out of the fridge. Give it a couple of firm squeezes, then unwrap it and set it on the floured work surface.
- Set the pin crosswise on the dough and press down firmly, making a nice deep channel across the full width of the disk. Turn the disk 180 degrees and repeat, making a second indentation, forming a plus sign.
- Use your rolling pin to press down each of the wedges, turning the dough 45 degrees each time. This will give you the beginnings of a thick circle.
- Now, rolling from the center outward and rotating the dough a quarter turn to maintain a circular shape, roll the dough out to a 13-inch circle with an even thickness of ¼ inch.
- Set your 9-inch (23-cm) pie pan alongside the circle of dough. Brush off any loose flour, carefully fold the dough circle in half, transfer it to the pan, and unfold.
- At this point, the dough will be lying across rather than fitted into the pan. Now, without stretching the dough, set the dough down into the pan so that it is flush up against the sides and bottom. The best way to do this is to gingerly lift the dough and gently shift it around so that it settles into the pan bit by bit. Use a very light touch to help cozy it in.
- To flute the edge, fold the overhang under to form a 1-inch wall that rests on the lip of the pan with the seam slightly below the pan’s top edge. Flute the edge of the crust at about 1-inch intervals, pressing from the inside with the knuckle of your index finger while supporting on the outside with the thumb and index fingers of your opposite hand.
- Transfer the crust to the refrigerator to chill while you make your filling or to the freezer to prepare it for prebaking. Alternatively, at this point the crust can be covered tightly in plastic wrap and refrigerated for up to 3 days or double-wrapped and frozen for up to 2 months (defrost overnight in the refrigerator before filling and baking or prebaking, or at room temperature for 30 minutes).
- To prebake the shell, chill the panned, fluted piecrust in the freezer until firm, 15 to 20 minutes.
- Preheat the oven to 375°F with the rack in the center. Line a rimmed baking sheet with parchment paper or foil. Cut an additional 13×13-inch square of parchment.
- Set the pan on the lined baking sheet. Set the square of parchment in the pie shell and gently smooth it into place, pleating as needed to fit it up against the bottom and sides of the shell. The edges of the paper will project beyond the rim of the pan; just leave them standing straight up.
- Fill the shell to the top with dried beans. Slide the baking sheet into the oven and bake the shell for 25 minutes.
- Set out a wire rack and alongside it, a mixing bowl. Take the baking sheet out of the oven and set it on the rack; bring together the points of the parchment, and carefully lift out the beans and transfer them to the bowl.
- Slide the baking sheet back into the oven and bake the crust another 10 minutes (until golden brown and fully baked–mine baked twice as long, an extra 20 minutes until the bottom of the crust was light golden). Cool completely on a wire rack.
- Combine the Nutella, mascarpone, and salt in a large bowl and use an electric mixer on medium-low speed to beat together until smooth and shiny, 3 to 5 minutes.
- Whip the cream to medium peaks.
- Fold the whipped cream into the Nutella mixture until no white streaks remain.
- Scoop the mousse into the prepared pie shell and smooth the top. Cover with plastic wrap and refrigerate overnight (at least 8 hours or up to 3 days) before slicing and serving.
- Serve cold, topped each slice with whipped cream, if desired.
Notes
Nutrition
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*
The Best Dough for Flaky Piecrust
Ingredients
- 2 ½ cups (312 grams) all-purpose flour
- 2 tablespoons (28 grams) granulated sugar
- 1 teaspoon (6 grams) salt
- ¾ cup (170 grams) cold unsalted butter cut into ¼-inch cubes and frozen
- ¼ cup (60 grams) vegetable shortening preferably in baking stick form, frozen, cut into ¼-inch pieces, and put back in the freezer
- ½ cup plus 1 tablespoon (130 grams) ice-cold water
Instructions
- Combine the flour, sugar, and salt in the bowl of a food processor and pulse 3 times to blend. Scatter the frozen butter cubes over the flour mixture. Pulse the machine 5 to 7 times, holding each pulse for a 5 full seconds, to cut all of the butter into pea-size pieces.
- Scatter the pieces of frozen shortening over the flour-and-butter mixture. Pulse the machine 4 more 1-second pulses to blend the shortening with the flour. The mixture will resemble coarse cornmeal, but will be a bit more floury and riddled with pale butter bits (no pure-white shortening should be visible).
- Turn the mixture out into a large mixing bowl, and make a small well in the center. If you find a few butter clumps that are closer to marble size than pea size (about ¼ inch in diameter), carefully pick them out and give them a quick smoosh with your fingers. Pour the cold water into the well.
- Use a curved bowl scraper to lightly scoop the flour mixture up and over the water, covering the water to help get the absorption started. Continue mixing by scraping the flour up from the sides and bottom of the bowl into the center, rotating the bowl as you mix, and occasionally pausing to clean off the scraper with your finger or the side of the bowl, until the mixture begins to gather into clumps but is still very crumbly. (If you are working in very dry conditions and the ingredients remain very floury and refuse to clump together at this stage, add another tablespoon of ice-cold water.)
- Lightly gather the clumps with your fingers and use your palm to fold over and press the dough a few times (don’t knead! —just give the dough a few quick squishes), until it just begins to come together into a single large mass.
- For single- and double-crust pies, mini pies, potpies, or hand pies: Divide the dough into 2 equal portions, gently shape each portion into a flat disk 1 ½ to 2 inches thick, and wrap each tightly with plastic wrap. For quiche, leave the dough in one piece, flatten it into a single large disk 1 ½ to 2 inches thick, and wrap tightly with plastic wrap.
- Refrigerate the dough for at least 8 hours or up to 3 days before rolling. (The dough may discolor slightly. No worries. This is merely oxidization and will not affect the flavor or appearance of your finished piecrust.)
Notes
- The wrapped, chilled dough can be put in a freezer bag and frozen for up to 2 months. Defrost overnight in the refrigerator before rolling.
- Adapted from Magpie
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*
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