The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Nutella Icebox Pie



3½ cups all-purpose flour

2 teaspoons kosher salt

2 sticks plus 2 tablespoons cubed butter, chilled

5-6 tablespoons chilled water

1½ tablespoons vodka

Nutella Cream

12 ounces chilled cream cheese

⅓ cup sugar, divided

1¾ cups Nutella

7 ounces bittersweet chocolate, melted

2 eggs

½ teaspoon vanilla extract

½ teaspoon kosher salt

3/4 cups chopped, toasted hazelnuts

Frangelico Whipped Cream

1 cup heavy cream, chilled

1½ tablespoons powdered sugar

¼ cup Frangelico liquor


  1. In a large bowl, mix dry ingredients. Using your hands or a pastry cutter, cut butter into flour. Combine until butter is no longer visible, but stop before dough starts to come together. (Alternatively, you can use a standing mixer fitted with paddle attachment to cut butter into flour, but keep it on low speed and don’t overmix.)
  2. Add 5 tablespoons chilled water and vodka and use your hands to bring mixture together into a dough. If it seems dry, add the last tablespoon of water 1 teaspoon at a time.
  3. Divide dough into two balls and allow it to rest at room temperature for 1 to 6 hours. (This recipe requires one par-baked shell. If you have extra dough, wrap in plastic and reserve refrigerated for up to 1 week or frozen for up to 1 month.)
  4. Roll out one ball of dough to fit your pie pan. Pierce bottom all over with a fork. Decorate edges as desired and chill for 30­ to 45 minutes.
  5. Preheat oven to 400 degrees and line shell pie with parchment, then fill with pie weights, rice, or beans. Parbake for 20 minutes, then remove weights, pierce again with a fork, and bake until cooked through, 10 to 12 minutes.
Nutella Cream
  1.  In the bowl of a stand mixer fitted with paddle attachment, combine cream cheese and half the sugar in a bowl and cream until smooth, scraping a few times to make sure everything is incorporated. (Do not aerate, just mix until smooth.)
  2. Add Nutella and mix until combined, then mix an additional 1 minute to slightly lighten. Add chocolate slowly while machine is running and mix until combined.
  3. In a separate bowl, combine eggs, vanilla, salt, and remaining sugar and whisk until thick and pale. Slowly add egg mixture to chocolate mixture and mix to combine. Add hazelnuts.
  4. Use a spatula to fold mixture, making sure everything is evenly distributed. Pour into parbaked pie shell and spread evenly. Allow to chill for 1 to 2 hours to set.
For Frangelico Whipped Cream In the bowl of a stand mixer fitted with whisk attachment, combine all ingredients and whip until stiff peaks form. Place on pie and top with chopped hazelnuts if desired.
Print Recipe