Nutella French Silk Pie

November 2, 2023

Prep Time: 1 hour   Cook time: 30 minutes


Pie Crust


Nutella Dark Chocolate Filling

  • 360g heavy whipping cream
  • ½ tsp vanilla bean paste
  • 200g 85-90% dark chocolate, broken into chunks
  • 80g egg yolks
  • 150g sugar
  • 2 Tbsp water
  • 120g heavy whipping cream
  • 200g Nutella
  • ½ tsp salt


Whipped Cream Topping 

  • 360g heavy whipping cream
  • ½ tsp vanilla bean paste
  • Extra chocolate and chopped hazelnuts to finish (optional)


INSTRUCTIONS


PIE CRUST
  1. I like to make my pie crust the night before or at least 2 hours before to give it time to rest.
  2. Once the dough has rested, unwrap the disc and place on a lightly floured surface. Roll out to ¼” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.
  3. Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes.
  4. While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps.
  5. Place the pie tin on a baking sheet, and place in the oven. Bake for 15 to 18 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans. Return to the oven and bake for a further 5-10 minutes, until the crust is evenly golden brown. Remove from the oven and allow to cool completely.

NUTELLA CHOCOLATE FILLING
  1. In the bowl of a stand mixer fitted with the whisk attachment, whip the 360g cream and vanilla bean paste until stiff peaks form. Transfer to another bowl and store in the fridge until ready to use. Wash and dry your stand mixer bowl.
  2. Set up a double boiler situation - place a small pot filled with an inch or two over water and bring to a boil. Break the chocolate into a glass or metal bowl that fits over the pot, and place on top, letting the heat melt the chocolate. Stir frequently. Once all of the chocolate is melted, remove from the double boiler and set aside to cool.
  3. In another metal or glass bowl, or in the bowl of your stand mixer (I used the metal bowl of my kitchen aid), combine the egg yolks, sugar and water, whisking well to combine. Place over your pot of simmering water, ensuring that the water does not touch the bottom of the bowl, and, whisking constantly, heat until the mixture registers 160˚f / 70˚c on a candy thermometer. Transfer to your stand mixer fitted with the whisk attachment, and beat the mixture on high speed for 7-8 minutes, until it has increased significantly in volume, and cooled to room temperature. With the mixer on low, slowly add the melted dark chocolate, mixing until incorporated and scraping down the sides as needed. Slowly stream in the 120g heavy whipping cream, and mix until well combined.
  4. Add the Nutella and salt, and mix on medium until well combined. Remove the whipped cream from the fridge, and add the chocolate mixture to the cream. Gently fold it in, taking care not to deflate the cream too much, until well combined and homogenous in colour.
  5. Scrape the filling into the blind baked crust, and smooth down with an offset spatula. Transfer to the fridge and chill for at least 4 hours, or up to overnight.
  6. To finish the pie, whip 360g heavy whipping cream with the vanilla until stiff peaks, then transfer to a piping bag fitted with a star tip (I used ateco #825). Pipe swirls of whipped cream on top of the pie. Alternatively, you can dollop the cream on and spread with an offset spatula. Finish with curls of chocolate made with a vegetable peeler, and chopped hazelnuts.
By Liz Gibbs July 23, 2025
Prep Time Cook Time Total Time 20 minutes 10 minutes 30 minutes Ingredients 3 oz prosciutto ⅓ cup pine nuts Salad ingredients 3 yellow peaches (medium-size) 8 oz fresh Mozzarella cheese (large balls) 2 oz fresh basil shredded Dressing ⅓ cup balsamic glaze or reduction (see note below) US Customary - Metric Instructions Cook prosciutto - Preheat the oven to 350 F. - Spread Prosciutto in a single layer on a parchment paper-lined baking sheet. - Toast for about 10 minutes or more until crispy. Remove from oven. - Toast pine nuts - Toast pine nuts on a separate baking sheet for about 5 minutes in the preheated oven at 350 F. Watch the nuts carefully to make sure they don't burn. How to prepare peaches and slice them into rounds - Wash peaches really well with warm running water to remove any dirt or debris. You don't need to peel the peaches. - Hold the peach down on a counter (not in the air) and use a small knife to cut down into the flesh until it hits the pit (starting at the top of the stem where the natural indent is). Continue to cut all the way around until it reaches the other side. Set aside the knife. - Hold each half of the peach with your hands and move each half away from each other gently, twisting, until the 2 halves are separated. One of the halves will have a pit attached to its center - remove it with your fingers, using small motions. This is why you want peaches that are somewhat soft. Peaches are soft, so you don't need a super sharp knife. Be careful and don't cut yourself. Don't cut peaches while holding them in the air. Hold them down steady on a counter with one hand, and use the knife in the other hand. Be aware of your fingers and don't' cut yourself. Once you have 2 pitted peach halves, slice each half into rounds. Some rounds will have a hole in the middle. Prepare Mozzarella Slice fresh Mozzarella cheese into rounds or slice them into squares to fit the peach slices. Assembly - Layer rounds of peaches on a large plate or on several small serving plates. - Top with rounds or squares of sliced fresh Mozzarella cheese. - Top with shredded fresh basil on top of the Mozzarella and around the peaches. - Layer crispy prosciutto around the peaches. - Sprinkle with the balsamic glaze or reduction. - Top with toasted pine nuts. Notes Note about yellow peaches. Make sure to purchase yellow peaches (not white) as they make a beautiful presentation. Choose peaches that have a soft texture (but not mushy) - peaches should be soft and have some give to them. If peaches are too hard, they will be difficult to slice. Wash peaches really well with warm running water to remove any dirt or debris. Grill peach halves if you like for more flavor and a beautiful presentation! Homemade balsamic glaze. Make the balsamic glaze by cooking down the balsamic vinegar together with a small amount of honey or brown sugar until the mixture reduces by about half. For example, combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar and cook it down. Consistency should be thick enough to coat the back of the spoon but should not be overly thick. Use store-purchased balsamic glaze. It is sold in the same aisle as regular balsamic vinegar and/or olive oil. Drizzle with a very high-quality aged balsamic vinegar made in Italy. Aged balsamic vinegar is often sold in specialized stores or sections of foreign foods at some grocery stores. It has a thick, syrupy consistency, different from regular balsamic vinegar. Just use it as is. And, you don't need to use much. Or, use your favorite balsamic vinaigrette-based salad dressing.
By Liz Gibbs June 27, 2025
Prep Time: 30 Min | Inactive Time: 2 hour | Total Time : 2 hours and 30 minutes Ingredients 2 - 12 oz bakery pound cakes, cut into one inch cubes 1 - recipe homemade glaze (recipe below) or 2 - cups store bought strawberry glaze 1 - 16 oz container fresh strawberries, chopped and separated 1/2 - pint fresh blueberries 1/2 - pint raspberries Homemade Strawberry Glaze 2 - cups sugar 2 - cups water 6 - tablespoons cornstarch 6 - tablespoons strawberry gelatin (Jell-O) Cream Filling 4 - ounces cream cheese, softened 1 - 16 oz container heavy whipping cream 1 - teaspoon vanilla extract 1/2 - cup powdered sugar Instructions: If using homemade strawberry glaze, prepare the glaze first so it has sufficient time to cool. If using store bought glaze omit this step (I used homemade glaze). 1) Cut the pound cake into one inch cubes and arrange in a 13 x 9 inch baking pan. 2) Add the strawberry glaze over the pound cake and spread evenly. Sprinkle about 1 1/2 cups chopped strawberries over the glaze. 3) Prepare the whipped cream filling, by whipping the heavy cream slowly until the cream is lightly thickened and soft peaks start to form. 4) In a seperate bowl, add the softened cream cheese and whip until creamy. Add the vanilla extract and powdered sugar and mix to combine. 5) Add the cream cheese mixture to the heavy whipping cream, and continue whipping until the cream forms semi stiff peaks. 6) Drop the whipped cream mixture by dollops over the strawberry glaze and spread evenly to cover the glaze completely. 7) Add the fresh blueberries, raspberries and remaining chopped strawberries. 8) Refrigerate cake for at least 2 hours before serving. Refrigerate any leftovers. To make the Homemade Strawberry Glaze: In a medium saucepan, combine sugar, water, and cornstarch. Cook over medium high heat until it boils and thickens. You will know the mixture is thick enough when it coats the back of a spoon. Remove glaze from heat, add gelatin, and mix to combine using a wire whisk. Cool glaze before using. To cool the glaze quickly I place the whole pot into a bowl of ice water and whisk until it cools down and thickens.
By Liz Gibbs June 4, 2025
Prep Time: Total Time: Servings: 15 mins 15 mins 8 Ingredients: - 1 cup mayonnaise - ¼ cup white sugar or to taste - 4 teaspoons white wine vinegar - ½ teaspoon dried dill weed - ½ teaspoon seasoned salt or to taste - 4 medium cucumbers, peeled and sliced Directions: Stir mayonnaise, sugar, vinegar, dill, and seasoned salt together in a large bowl until sugar has dissolved. Stir in cucumber slices, tossing to coat. Nutrition Facts (per serving) 237 22g 11g 1g Calories Fat Carbs Protein
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