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Nutella Orange Pie

This Pi Day celebrate with deliciousness!

Recipe by Melissa Knoblauch

 

Crust

  • 1 package - Nabisco Famous Chocolate Wafers (or chocolate cookie of choice)
  • 1 cup - salted pretzels
  • 1/2 cup - hazelnuts 
  • 1/4 tsp. sea salt
  • 1 stick - unsalted butter, melted

Filling

  • 1 cup - Nutella
  • 8 oz.  - mascarpone or cream cheese
  • 1 tsp. - vanilla extract
  • 2 tsp. - orange zest
  • 1/2 tsp. sea salt
  • 2 cups whipped cream
    • 1 pint - heavy whipping cream
    • 3 tbsp. - powdered sugar
    • 1 tsp. - vanilla extract
      ​*If you want to make your own whipped cream like I did - Chill a bowl in the freezer while you make the crust. Beat heavy cream, sugar, and vanilla on high until stiff peaks form.*

Ganache

  • 1 cup - Nutella
  • 3/4 cup - heavy cream
  • 1/2 tsp. - sea salt

Directions 

For the crust - in a food processor, or in a sealed bag using a baseball bat, crush the chocolate wafers, pretzels, and hazelnuts to a medium sized crumb. In a large mixing bowl combine crushed ingredients with salt, and melted butter until well blended. Press onto the bottom and up the sides of a lightly greased 9-inch pie plate. I used a deep dish pie plate because = more Nutella-y filling goodness. Refrigerate for 30 minutes, or until filling is done.

For the filling - in a large mixing bowl beat Nutella, mascarpone (or cream cheese), vanilla, orange zest, and salt until well blended. Fold in whipped cream until mixture is light and fluffy. Pour mixture into crust and return to chill in the refrigerator until set.

For the ganache - in a small saucepan bring heavy cream just to a boil. In a medium bowl pour cream over Nutella and salt and whisk until smooth. Let ganache cool slightly before pouring over pie. Work the ganache from the center of the pie to the edges. Chill until set....or as long as you can wait!

Leave it unadorned, or add crushed hazelnuts and whipped cream like I did. Cut a piece, or grab a spoon and dig in, either way - enjoy!

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