Emma Bakes… Nutella Pie
Hey, we all have kitchen disasters, right? It happens. You forget a crucial ingredient/you add in too much of something/you drop your glorious cake on the floor/you follow two different recipes at the same time and your peach cheesecake ends up like a giant cake tin full of scrambled eggs… Hahahaa. That last one certainly isn’t what happened to me last weekend. Nope. My bin certainly isn’t heaving with a mass of peachy cheesy egg crumbles. Nope. Not at all.
Anywhoooo, when you’re in a pickle and you need to knock together something super quick, super easy and tasty as all hell, this is your thing. This pie requires zero baking and takes no more than 15 minutes to make and let me tell you, it tastes soooooo good – smooth and creamy and Nutella-y and amazing. And who doesn’t love Nutella? No one, that’s who!
So here you go, a dessert that requires very little effort and results in something impressive that’s sure to be a crowd pleaser. What more could you want? Come on! You can thank me for this one later.
Serves 10-12. It’s heavy on the calories so a small slice’ll do ya, fatty!
- 1/2 Pack Digestive Biscuits
- 60g Butter, melted
- 1 x 200g Jar Nutella
- 2 x 250g Tubs Cream Cheese
- 1 x 250g Tub Mascarpone
- 250ml Double Cream
- Couple of Squares Dark Chocolate/Some chopped hazelnuts to decorate.
Throw your biscuits into a food processor and pulse until you’ve got fine crumbs. Alternatively, put ‘em in a bag and beat the living hell out of ‘em with a rolling pin or the bottom of a pan. Let out that anger!
Mix the biscuit crumbs with the melted butter.
Dump the mixture into your pie dish and pat it down to form a crust.
Put the cream cheese, mascarpone and Nutella into a bowl and whisk it together.
Spoon the Nutella mixture onto the crust and spread it out evenly.
Whip the double cream until stiff (but not butter).
To decorate, pipe or spoon the cream onto the top of the pie and either grate the chocolate over the top or sprinkle with the chopped hazelnuts…or both if you’re feeling fancy. And that’s it. Cover it up and fire it in the fridge until you want it or dive straight in. Brilliant!