Nutella Cream PieBill Hart-Davidson
A decedent variation on the Peanut Butter Cream Pie, this version is made with Nutella and hazelnuts!
- prep time:
- 1 hour
- total time:
- 5 hours
- other time:
- 4 hours
- 1pkg Lorna Doone cookies, crushed
- 1/2 stick butter, melted
- 1 8oz container of Nutella
- 3/4 C less 2 Tbs confectioner’s sugar (reserve the sugar)
- 1 8oz pkg cream cheese
- 1 Pint whipping cream
- Blanched hazelnuts for garnish
Before you start, chill a medium sized bowl in the freezer for whipping cream.
For crust, crush cookies and mix with melted butter. Press into a pie plate sprayed with cooking spray (seriously, this is no bake, but it will set up and stick anyway).
For filling, mix nutella, sugar, & cream cheese in a large bowl until creamy and light. Whip cream in chilled bowl, adding the 2 Tbs reserved sugar in and, if desired, a scant 1/2 tsp of vanilla. Gently fold 2/3 of the whipped cream into the filling mixture with a big rubber spatula. I like to use the well method - cream in the middle, turn mixture from the outside over into the center until it just comes together. The more air you can keep in the mix, the better the pie will turn out.
Top with the remaining whipped cream and chill to set. You can chill it in the freezer for an hour if you need to serve it quickly. Otherwise, 4 hours in the fridge.
Source: Bill Hart-Davidson