Instead of a rib recipe for the Memorial Day weekend (a fairly longstanding tradition here, and we’re doing this one on Monday), you’re guaranteed to be the (food) star of your Memorial Day festivities with this Chocolate Bomb Nutella Pie recipe.
There are dozens of Nutella pie recipes floating around out there, some danged good ones in fact, and there are lots folks (like my lovely wife) who would, given half a chance, simply sit on the front seat of the drift boat, watch the lovely scenery drift by, and use a spoon (or a finger) to eat an entire jar of Nutella straight up.
Using last week’s Maple Chocolate Cookies makes this particular pie’s crust out of this world, and the marscarpone cuts the cloying sweetness of the Nutella like a champ.
Chef compadre Libby in Austin sent us this recipe last summer when we were rounding things up to cook at a party for (son) Jake and his new bride Kaitlyn and we still have people calling up and asking for the recipe.
If you can stir, which most people with thumbs are able to accomplish with ease, you can make this pie. Just don’t tell anyone how easy it is.
Chocolate Cookie Crust
1 and 1/2 cups ground Maple Chocolate Cookie crumbs
5 to 8 tbsp unsalted butter, meltedNutella filling
2 cups Nutella
1 and 1/2 cups marscarpone
1/4 tsp salt1/4 cup chopped toasted hazelnuts
Fire the oven and preheat to 350.
Combine the melted butter and crumbs, then pat into a 9 inch pie plate; bake for 10 minutes and cool completely.
Using a stand mixer, whisk the Nutella, marscarpone and salt until light and fluffy. Pour/spread the filling into the pie shell, cover with plastic wrap and chill at least an hour.
Top with the chopped nuts, slice and serve. Be sure and keep this one cold until you dish it out.
Enjoy.
