For the cooks: Nutella pie
31 Oct 2016
Nutella’s been spreading the love for a while now, but after an insane bout of food envy, we just had to have a piece of Baking a Moment’s brilliant pie-dea.
Crafted with a buttery pretzel crust and filled with a no-bake cheesecake mousse set to sort your Nutella cravings for weeks, it’s both a blessing and a curse making this cheeky dessert as easy as … well, you know.
NUTELLA PIE
INGREDIENTS
PRETZEL CRUST:
- 170g pretzels (or about 1 ½ cups finely processed crumbs)
- ½ cup unsalted butter, melted
- 2 tablespoons light brown sugar
- ¼ teaspoon salt (or to taste)
NUTELLA MOUSSE FILLING:
- 1 ½ cups chocolate hazelnut spread, divided
- 1 cup thickened cream, divided
- 225g cream cheese (brick), softened
- 3 tablespoons powdered sugar
- ¼ teaspoon salt
- Chocolate sauce for garnish
- Chopped toasted hazelnuts, for garnish
METHOD (PRETZEL CRUST):
- Place all the crust ingredients in a food processor and process finely.
- Press into the bottom of an 8-inch pie plate. Set aside.
METHOD (NUTELLA MOUSSE FILLING):
- Spread ½ cup of the chocolate hazelnut spread over the bottom of the pretzel crust. Set aside.
- Place the cream cheese, the remaining 1 cup of chocolate hazelnut spread, powdered sugar, and salt in a large mixing bowl and beat on medium speed until smooth. Â Slowly drizzle in the cold heavy cream, continuing to beat on medium speed. Â When all the cream has been added, turn the mixer up to high speed and beat for about one minute more, until the mousse is very fluffy.
- Transfer the cheesecake mousse filling to the prepared pie shell, and refrigerate for a minimum of 2 hours, or overnight.  Garnish with chocolate sauce and chopped toasted hazelnuts.
