Mix the cookie crumbs and melted butter in a bowl until well combined.

Press the mixture into a 9-inch pie dish, evenly covering the bottom and sides to form the crust. ‘

Chill the crust in the refrigerator while preparing the filling.

In a microwave-safe bowl, melt the chopped chocolate in 30-second intervals, stirring in between, until smooth.

Let it cool slightly.

Beat the Nutella and softened mascarpone cheese in a large bowl until smooth.

Mix in the melted chocolate and cold coffee

Whip 1 cup of heavy cream in another bowl until stiff peaks form.

Gently fold in the whipped cream until fully incorporated.

Pour the Nutella coffee mascarpone mousse filling into the prepared crust, spreading it evenly.

Smooth the top with a spatula.

Refrigerate the pie for at least 4 hours or overnight to set.

Before serving, whip 1 cup of heavy cream with powdered sugar until stiff peaks form.

Spread or pipe the whipped cream on top of the chilled pie.

Dust with cocoa powder for a finishing touch, if desired.