Filling
400g Nutella
350g Mascarpone Cheese
1/4 teaspoon salt
Topping
2/3cup chopped toasted hazelnuts (refer note)
Preparation
Make the filling:
In a large bowl, using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the Nutella, mascarpone, and salt until light and fluffy. Spread the filling into the pre-prepared pie shell, cover it with plastic wrap, and refrigerate until firm, about 1 hour.
Top the pie with the chopped nuts, slice the pie, and serve. This pie can be refrigerated for up to 1 week, covered in plastic wrap (but it won't last that long!).
For 2/3 cup of nuts, bring 2 cups of water to a boil. Add 2 tablespoons of baking soda and the nuts and boil them for 3 minutes. The water will turn black from the nut skins. Rinse the nuts well under cold running water, then use your fingers to remove the skins. The skins slip right off, easy as can be. I put the nuts on a kitchen towel as I removed each skin, rubbed them a bit to make sure they were dry, and then toasted them in a 170 degree oven for 10 minutes
(There are other methods of removing the skins such as roasting the hazelnuts first then rubbing in a tea towel while still warm. I personally find this way to be a bit messy)
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