Nutella French Silk Pie - Nutella and dark chocolate mousse pie. A variation on the very popular French Silk Pie, but with no raw eggs. This pie is light and airy, while being rich in flavour. Topped with silky whipped cream to finish, it makes the perfect, easy dessert. The filling is no bake, and it will be a huge crowd pleaser with anyone who loves chocolate.
- 375g All-Purpose Flour
- Pinch of Salt
- 2 tsp sugar
- 225g cold unsalted butter, cut into cubes
- 240g cold water
- 1 cup ice
- 60g Apple cider vinegar
- Egg wash - 1 egg whisked with 1 Tbsp water
Nutella Dark Chocolate Filling
- 360g heavy whipping cream
- 1/2 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
- 1/2 tsp salt
Whipped Cream Topping
- 360g heavy whipping cream
- 1/2 tsp vanilla bean paste
- Extra chocolate and chopped hazelnuts to finish (optional)
- Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or your fingers, cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
- Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two discs, or if you are braiding a border, shape one into a disc and one into a rectangle. Wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight.
BLIND BAKING PIE DOUGH
- Preheat the oven to 450˚f / 230˚c, and position the racks in the bottom and middle of the oven.
- Turn out one disc of dough onto a lightly floured surface. Roll out, turning the dough 90˚ every so often, until it is about 2-3 inches larger than your pie pan. Transfer to a 9 inch pie pan, leaving the extra dough overhanging. Trim the dough so there is about 1 1/2 inches overhanging the edge of your dish. If you are going to have a braided border, tuck the overhanging dough under itself to neaten the edges, pressing it so that it sits flat on the edge of the pie tin. If you are going to add a crimp rather than a braid, crimp the edge of the pie as desired. Transfer to the freezer for at least 20 minutes.
- Remove the lined pie pan from the freezer, and line with aluminum foil, making sure that all edges of the pie are covered (you may have to use more than one piece). Fill the foil lined pie shell with dry beans ( I use a mix of chickpeas, kidneys and black beans), right up to the base of the crimps.
- Place the bean filled pie on a baking sheet, and place on the lowest baking rack. Bake for 25 minutes, until the edges are just beginning to go golden, then remove from the oven, and peel back the foil just enough to expose the crimp or edges of the pie. Brush with egg wash, and return to the middle rack of the oven for 7-10 minutes, until the edges of the pie are a deep golden brown, or brown enough for your liking. Remove from the oven, allow the beans to sit in the pie pan for 10 minutes, then remove the foil and beans and allow the blind baked crust to cool completely.
NUTELLA CHOCOLATE FILLING
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Keywords: French Silk, Nutella, Nutella French Silk, French Silk Pie, French Silk Pie no raw eggs