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
Notes
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!
Storing Leftovers: Refrigerate in an airtight container for up to 3-4 days. For freezing, freeze without topping, wrapped tightly, for up to 1 month.
