Nutella Pie has so many of my favorite flavors in it–cream cheese, Nutella, peanut butter, and graham crackers!
I recently compiled a family cookbook and gave it to my kids at Thanksgiving, when we would all be together. An early Christmas present! As I sat there on the createmycookbook.com website trying to figure out which recipes my kids would like to be included, Nutella Pie sprang to mind as one of the most often requested.
It’s an easy dessert to make but the payoff is big. My biggest problem with this recipe is that I’ll have leftover Nutella in the jar. And it calls to me. It calls to me, people.
The photo doesn’t show the Nutella drizzle, but it’s a tasty addition so don’t skip it!
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Nutella Pie
Ingredients
For the Crust:
about 2 1/2 cups of graham cracker crumbs
1/4 cup melted butter
1/3–1/2 cup creamy peanut butter
For the Filling:
16 ounces Neufchâtel cheese, softened (the 1/3 less fat “cream cheese”)
3/4 cup sugar
1 tsp. vanilla
1/2 cup Nutella
1/2 cup whipping cream
For the Nutella Ganache:
1/4 cup Nutella
1/4 cup whipping cream
Instructions
Spray your pie plate with non-stick cooking spray (or butter it) and set aside.
Combine graham cracker crumbs, butter, and peanut butter (I do this in the food processor since I usually use that to make the crumbs). Make sure the mixture is combined well. (When you press some of the mixture together, it should hold its shape.)
Pour crumb mixture into pie plate, spreading evenly on the bottom. Then, using the bottom of a straight-sided measuring cup, start pressing the crumb mixture down. Work your way from the center of the pie plate out to the edge. Use the measuring cup to coax the mixture firmly into the bottom edge of the pie plate (where the bottom meets the sides). Then use your fingers to press the mixture up the sides. Place in the fridge to chill.
Whip the cream cheese and sugar together until well blended. Stir in the vanilla and Nutella. Scrape the sides down, then stir in the cream. Increase the speed of the mixer and whip the mixture for about 3 minutes or until very thick.
Pour filling into pie crust, smoothing the top. Refrigerate about 2 hours to set.
When ready to serve, microwave the Nutella and cream together in a small bowl for about 30 seconds. Whisk with a fork until completely mixed together. Drizzle this lovely ganache over the slices of pie.
Notes
*Original recipe uses 24 Nutter Butter Cookies and 1/4 cup melted butter for the crust. Grind the cookies up in a food processor and then add the melted butter.
**I say “about 2 1/2 cups” because I don’t really measure here. I don’t normally buy graham cracker crumbs; I just crush regular graham crackers. I kind of eyeball it, then add the butter and peanut butter and adjust the amounts until it will hold its shape when pressed.
