Gianduia Pie
Indulge your sweet tooth with this decadent Gianduia Pie, a luscious fusion of rich dark chocolate and creamy hazelnut flavors. With a buttery graham cracker crust as its base, this no-bake dessert features a velvety filling made from gianduia spread, mascarpone cheese, and smooth chocolate ganache, delivering a silky, melt-in-your-mouth texture with every bite. Topped with crunchy toasted hazelnuts and a delicate sprinkle of sea salt, this pie strikes the perfect balance between sweet and savory. Ideal for special occasions or as a show-stopping dinner party dessert, this easy-to-make treat requires just 30 minutes of prep time. Serve it chilled for the ultimate flavor experience and watch it become an instant family favorite.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 100 grams unsalted butter, melted
- 50 grams granulated sugar
- 240 ml heavy cream
- 200 grams dark chocolate, finely chopped
- 150 grams gianduia spread (hazelnut chocolate spread)
- 100 grams mascarpone cheese
- 30 grams powdered sugar
- 50 grams toasted hazelnuts, roughly chopped
- 1 pinch sea salt flakes (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F).
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the texture resembles wet sand.
Press the mixture firmly into the bottom and sides of a 9-inch (23 cm) pie pan to form an even crust.
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool completely while preparing the filling.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 1-2 minutes, then stir until smooth and glossy, creating a ganache.
Stir the gianduia spread into the ganache until fully combined. Allow the mixture to cool slightly.
In another bowl, whisk together the mascarpone cheese and powdered sugar until light and creamy. Fold the mascarpone mixture into the ganache until smooth.
Pour the filling into the cooled pie crust, smoothing the surface with a spatula.
Refrigerate the pie for at least 4 hours or until the filling is set.
Just before serving, garnish the top of the pie with chopped toasted hazelnuts and a sprinkle of sea salt flakes if desired.
Slice and enjoy!
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 25.1 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 34.7 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 345 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
