Nutella French Silk Pie is a decadent and surprisingly easy dessert that delivers an explosion of rich, hazelnut-chocolate flavor in every bite. This recipe is your shortcut to a restaurant-quality treat you can whip up in your own kitchen.
Key Ingredients for Nutella French Silk Pie
For the Crust:
- 1 ½ cups chocolate wafer crumbs (about 30-35 cookies)
- ¼ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
For the Filling:
- 8 ounces semi-sweet or bittersweet chocolate, finely chopped
- 4 tablespoons unsalted butter, cut into cubes
- 1 teaspoon vanilla extract
- ½ teaspoon instant espresso powder (optional, but recommended for depth of flavor)
- 5 large eggs, separated
- ¾ cup granulated sugar (divided)
- ½ cup heavy cream
- ¼ teaspoon cream of tartar (optional, for stabilizing egg whites)
- Pinch of salt
For Topping (Optional but Highly Recommended):
- 1 cup heavy cream, very cold
- 2 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
- Chopped toasted hazelnuts or chocolate shavings for garnish
How to Make Nutella French Silk Pie
This Nutella French Silk Pie recipe offers an incredibly smooth and velvety texture that’s both simple and deeply satisfying. Prepare to be amazed by how effortlessly you can create a dessert that rivals any fancy bakery. The rich, luxurious filling and crisp chocolate crust come together beautifully to create a truly unforgettable experience. This recipe takes approximately 30 minutes of active preparation time, plus chilling time.
Step-by-Step Instructions
Prepare the Crust: In a medium bowl, combine the chocolate wafer crumbs, melted butter, 2 tablespoons of granulated sugar, and a pinch of salt. Stir until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. You can use the bottom of a glass or a measuring cup to help compact the crust. Place the prepared crust in the freezer while you prepare the filling.
Melt the Chocolate and Butter: In a heatproof bowl set over a saucepan of barely simmering water (a double boiler), combine the finely chopped chocolate and the 4 tablespoons of cubed butter. Stir occasionally until the chocolate and butter are completely melted and smooth. Remove the bowl from the heat.
Incorporate Flavorings: Stir the vanilla extract and instant espresso powder (if using) into the melted chocolate mixture until fully combined. Let this mixture cool slightly for about 5-10 minutes, stirring occasionally.
Prepare the Egg Yolks: In a separate medium bowl, whisk together the 5 egg yolks. Gradually whisk about ¼ cup of the divided granulated sugar into the egg yolks until the mixture is pale yellow and slightly thickened.
Temper the Egg Yolks: Slowly and gradually whisk a ladleful of the slightly cooled chocolate mixture into the egg yolk mixture, whisking constantly. This process, called tempering, gently warms the egg yolks to prevent them from scrambling. Continue to whisk in the remaining chocolate mixture a little at a time until everything is thoroughly combined.
Whip the Egg Whites: In a clean, dry bowl (preferably glass or metal), beat the 5 egg whites with an electric mixer on medium speed until foamy. Add the pinch of salt and the cream of tartar (if using). Gradually add the remaining ½ cup of granulated sugar, 1 tablespoon at a time, while continuing to beat on medium-high speed. Beat until stiff, glossy peaks form, meaning that when you lift the beaters, the egg whites stand up straight.
Combine the Filling: Gently fold about one-third of the whipped egg whites into the chocolate-egg yolk mixture to lighten it. Then, carefully fold in the remaining whipped egg whites until no white streaks remain, being careful not to overmix and deflate the airy whites.
Pour and Chill: Retrieve the chilled pie crust from the freezer. Pour the Nutella French Silk Pie filling into the crust, spreading it evenly with a spatula. Cover the pie loosely with plastic wrap, making sure the wrap doesn’t touch the surface of the filling. Refrigerate for at least 4 hours, or preferably overnight, until the pie is firm and set.
Prepare the Whipped Cream Topping (Optional): Just before serving, in a chilled bowl, beat the 1 cup of cold heavy cream with an electric mixer on medium-high speed. Gradually add the powdered sugar and vanilla extract. Continue beating until soft to medium peaks form.
Garnish and Serve: Once the pie is chilled and set, dollop or pipe the whipped cream over the top. Sprinkle with chopped toasted hazelnuts or chocolate shavings, if desired. Slice and serve cold.
Why You’ll Love This Nutella French Silk Pie
You’ll absolutely adore this Nutella French Silk Pie for its unbelievably rich and luscious texture, a delightful upgrade from a classic French silk pie. The creamy, melt-in-your-mouth filling infused with that irresistible hazelnut-chocolate magic is simply divine. Plus, making this decadent dessert at home is significantly more budget-friendly than ordering a slice from your favorite bakery, allowing you to enjoy gourmet indulgence without breaking the bank. The optional toppings, from light and airy whipped cream to crunchy toasted hazelnuts, elevate each bite to pure perfection.
Forget about complicated dessert recipes; this Nutella French Silk Pie is remarkably straightforward to assemble, making it perfect for both novice bakers and seasoned pros looking for a show-stopping treat. Imagine the delighted smiles of your loved ones as they savor the deep, comforting flavor of Nutella in a sophisticated pie. It’s the perfect finale to any family dinner or a special occasion that calls for a touch of sweetness. Gather your ingredients and get ready to create a dessert that will become a cherished favorite in your home.
Storing and Reheating Tips
Storing Leftovers:
- Refrigeration: Store any leftover Nutella French Silk Pie in an airtight container or tightly covered with plastic wrap in the refrigerator. It will keep well for up to 3-4 days. If the pie is topped with whipped cream, it’s best to store the whipped cream separately or add it just before serving each slice to maintain its freshness.
- Freezing: For longer storage, you can freeze the Nutella French Silk Pie. It’s best to freeze the pie without the whipped cream topping. Wrap the entire pie tightly in several layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 1 month.
Reheating (for thawed pie):
- If you’ve frozen the pie and thawed it in the refrigerator overnight, no reheating is typically necessary as French silk pie is best served chilled, even after thawing. Simply add fresh whipped cream and toppings before serving.
- If you have a slice that has become less firm due to slight warming, you can gently chill it further in the refrigerator to help it regain its set.
Final Thoughts
This Nutella French Silk Pie is a true showstopper, offering an incredibly smooth texture and an unforgettable nutty-chocolate flavor. Give this recipe a try – it’s surprisingly simple to make and guaranteed to impress!
Nutella French Silk Pie
Ingredients
Equipment
Method
- In a medium bowl, combine the chocolate wafer crumbs, melted butter, 2 tablespoons of granulated sugar, and a pinch of salt. Stir until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. You can use the bottom of a glass or a measuring cup to help compact the crust. Place the prepared crust in the freezer while you prepare the filling.1 ½ cups chocolate wafer crumbs, ¼ cup unsalted butter, 2 tablespoons granulated sugar, Pinch of salt
- In a heatproof bowl set over a saucepan of barely simmering water (a double boiler), combine the finely chopped chocolate and the 4 tablespoons of cubed butter. Stir occasionally until the chocolate and butter are completely melted and smooth. Remove the bowl from the heat.8 ounces semi-sweet or bittersweet chocolate, 4 tablespoons unsalted butter
- Stir the vanilla extract and instant espresso powder (if using) into the melted chocolate mixture until fully combined. Let this mixture cool slightly for about 5-10 minutes, stirring occasionally.1 teaspoon vanilla extract, ½ teaspoon instant espresso powder
- In a separate medium bowl, whisk together the 5 egg yolks. Gradually whisk about ¼ cup of the divided granulated sugar into the egg yolks until the mixture is pale yellow and slightly thickened.5 large eggs, ¾ cup granulated sugar
- Slowly and gradually whisk a ladleful of the slightly cooled chocolate mixture into the egg yolk mixture, whisking constantly. This process, called tempering, gently warms the egg yolks to prevent them from scrambling. Continue to whisk in the remaining chocolate mixture a little at a time until everything is thoroughly combined.5 large eggs, ¾ cup granulated sugar, 8 ounces semi-sweet or bittersweet chocolate, 4 tablespoons unsalted butter, 1 teaspoon vanilla extract, ½ teaspoon instant espresso powder
- In a clean, dry bowl (preferably glass or metal), beat the 5 egg whites with an electric mixer on medium speed until foamy. Add the pinch of salt and the cream of tartar (if using). Gradually add the remaining ½ cup of granulated sugar, 1 tablespoon at a time, while continuing to beat on medium-high speed. Beat until stiff, glossy peaks form, meaning that when you lift the beaters, the egg whites stand up straight.5 large eggs, Pinch of salt, ¼ teaspoon cream of tartar, ¾ cup granulated sugar
- Gently fold about one-third of the whipped egg whites into the chocolate-egg yolk mixture to lighten it. Then, carefully fold in the remaining whipped egg whites until no white streaks remain, being careful not to overmix and deflate the airy whites.5 large eggs, ¾ cup granulated sugar, 8 ounces semi-sweet or bittersweet chocolate, 4 tablespoons unsalted butter, 1 teaspoon vanilla extract, ½ teaspoon instant espresso powder
- Retrieve the chilled pie crust from the freezer. Pour the Nutella French Silk Pie filling into the crust, spreading it evenly with a spatula. Cover the pie loosely with plastic wrap, making sure the wrap doesn’t touch the surface of the filling. Refrigerate for at least 4 hours, or preferably overnight, until the pie is firm and set.
- Just before serving, in a chilled bowl, beat the 1 cup of cold heavy cream with an electric mixer on medium-high speed. Gradually add the powdered sugar and vanilla extract. Continue beating until soft to medium peaks form.1 cup heavy cream, 2 tablespoons powdered sugar, ¼ teaspoon vanilla extract
- Once the pie is chilled and set, dollop or pipe the whipped cream over the top. Sprinkle with chopped toasted hazelnuts or chocolate shavings, if desired. Slice and serve cold.Chopped toasted hazelnuts or chocolate shavings