National Pie Month

February 5, 2017

In case you missed National Pie Day on January 23rd, the entire month of February is designated as Pie Month. Not only that, March 14th is National Pi day, a day on which you may search antique shops for a slide rule or bake a pie. We know which one most folks prefer!

Now here’s a great recipe for a Nutella no-bake pie:

Nutella is a great addition to any dessert. It has a great chocolate and nutty flavor, specifically from hazelnuts, that compliments many different types of desserts. This no-bake pie utilizes Nutella in the greatest possible way.


Nutella, cream, and powdered sugar are mixed together to make a creamy and simple filling. The filling is poured into a basic graham cracker crust, and then topped with a homemade whipped cream.

To make the pie look extra special, I used the whipped cream to pipe a beautiful circular design on top of the pie. Sprinkled with some chopped chocolate, this pie is a definite showstopper.

INGREDIENTS

Graham Cracker Crust:

2 cups graham cracker crumbs

6 tablespoons unsalted butter, melted

2 tablespoons sugar

 

Nutella Cream Filling:

1 cup Heavy Whipping Cream

1 cup Nutella

1 cup Powdered Sugar

 

Whipped Cream Topping:

1/2 cup heavy cream

3 tablespoons sugar

chopped chocolate, for garnish (Optional)

 

DIRECTIONS

To make the graham cracker crust, combine the graham cracker crumbs, the melted butter, and sugar in a medium bowl. Stir until the crumbs soak up all the butter.

Press the mixture into the bottom and sides of a 9-inch pie plate. Place the pie plate in the freezer to firm the crust, about 15 minutes.

To make the Nutella cream filling, place the heavy whipping cream in the bowl of a stand mixer. Whisk the cream until soft peaks form, starting on low speed and slowly increasing to medium speed.

Add the powdered sugar and whisk until incorporated.

Add the Nutella and whisk until the mixture is smooth and creamy.

Remove the crust from the freezer and pour the mixture into the center.  Using a small spatula evenly spread the filling until it is smooth.

Place the pie in the freezer to firm, about 3-4 hours.

After the pie has thoroughly chilled, make the whipped cream topping. Whisk the heavy cream in the bowl of a stand mixer, starting at low speed and gradually increasing to medium speed.

Once the heavy cream reaches soft peaks, slowly add the sugar. Increase the speed to medium-high speed and whisk until hard peaks form.

Place the whipped cream in a piping bag, fitted with an open star tip. If you don’t have a piping bag you can use a Ziploc bag, and if you don’t have an open star tip, you can use any tip you have on hand or don’t use any tip at all.

In a circular motion, pipe a spiral design on the top surface of the cake. Sprinkle with chopped chocolate, if using.

Slice, serve, and enjoy!

Makes:

1 9-inch pie

 

Serves:

About 8

: Food

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