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Its mid-week and I have dessert on the brain. But when do I ever not have dessert on the brain? You know something though, I hate making pie, until recently I didn’t really check for pie, its stressful to make. That damn crust, rolling and pinning and kneading and the whole lot. Its a whole lot of hard work so up until not too recently I wasn’t that into pie making, eating yes, making hell no. But I found a pie that makes me want to make the hell out of it. So much so, I’ve made it three times and can practically make it in my sleep.
We’re talking chocolate, nutella, nuts and a smidge of a-a-a-a-a-alcohol. Its a very good dessert trust me, with the perfect dessert wine, its heaven. Better still with ice-cream. HEAVENLY.
- 200g plain flour
- 50g caster sugar
- Pinch of Salt
- 115g unsalted butter (chilled)
- 1 egg
- 1 table spoon marsala
- 1/4 table spoon grated lemon zest
- 200g Amaretti biscuits
- 150g chopped nuts- hazelnuts, pecan nuts, almond nuts… go nuts on whatever
- 3 tablespoons of sugar
- 200g Nutella
- 3 table spoons milk
- 50g plain butter
- 3 table spoons- whisky, brandy or bourbon.
- 30ml single cream.
Got it? Good.
Next stop, the pastry;
- Toss the flour, sugar and salt in a bowl and mix together. Cut in the butter with two knives and mix as quickly as possible until you have a coarse mixture.
- Beat the egg, marsala and lemon zest together and toss it in the coarse flour mixture. Combine with a fork until the dough holds together.
- Grease a pie dish.
- Here comes the hard part, roll out the pastry on a floured surface and roll the damn thing out. Not too thin, not too thick just right. Whatever works for you. I learnt a trick with the rolling pin, you roll it right round and then unroll it onto the greased pan. Snatch the edges, push it in and mould it to the edge of the pan. Prick with a fork and put in the fridge for a half hour.
- Grind the chopped nuts, amaretti and the sugar to a medium texture.
- Pre-Heat the oven to 180.
- Melt the Nutella in a ceramic or metal bowl over a boiling pan of water, making sure the bowl doesnt touch the water, hence the steam melts the chocolate. DO NOT LICK!! Lol. Stir in the milk until its smooth.
- Now Pour in the chocolate over the nuts, mix in the liqueur and the cream…and whoooo!! SNAP!
- Bring out the pastry from the fridge and smear the chocolatey, nutty picture in it. Make sure you fill it in and out.
- Bake for about 30 minutes, maybe less because you don’t want it to be dry and crusty.
Add several scoops of ice cream and ENJOY!! Don’t forget to call your friends over…or not.