|pinch of salt
|Preheat oven to 175°C. Place biscuits in a food processor and blend to a crumb consistency. Stir melted butter through the crumbs to combine.
|Grease a 23cm pie plate and place the biscuit crumbs in it, pressing firmly to form the crust. Refrigerate for 15 minutes.
|Remove from the fridge and bake for ten minutes.
|While the pie is baking, place Mascarpone, Nutella and salt in a mixing bowl. Beat until light and fluffy.
|After ten minutes, remove the crust from the oven and allow to cool completely.
|Spread the filling in the pie shell, cover and refrigerate until firm (at least one hour, but better if overnight). Sprinkle hazelnuts along the edges just prior to serve.