3-4tablespoonschocolate ganache, warm just until melted (optional)
1chocolate graham cracker crust
Instructions
In an electric mixer beat the mascarpone cheese, chocolate hazelnut spread, and salt at high speed for about 3 minutes. It will get fluffy and lighten a bit.
Spread the mixture into the chocolate graham crust. Drizzle with ganache and top with the chopped roasted hazelnuts.
Refrigerate for 2 to 3 hours. The pie will be soft, but firm enough for cutting. Enjoy the freaking goodness!
Notes
I have made this pie once with cream cheese (1-1/2 bricks = 12 ounces). It was still pretty dang good. The mascarpone does make it taste a little creamier in my opinion. However, either way, you will be a super happy camper.