Sometimes, I just don’t understand our kids. At the beginning of the month, I bought a 2-pack of large Nuttela. My thought was that those would last us at least 2 months of yummy breakfasts and tasty treats and snacks. Smart idea, right? (Because really, is there ever a time when turning down a jumbo container of Nutella is a good idea?)
Well, it would seem like a smart idea. Unfortunately, it didn’t turn out that way when the kids purposefully set out to find the second container to open for a breakfast of toast and Nutella one day. Seeing as how we’d hardly put a dent in the first container, this move did not make for a happy mom!
Needless to say, using up all of this Nutella before it goes bad has become a huge priority for me. When we had company over this weekend, I really saw no choice but to come up with a Nutella-based dessert. If you’re a fan of Nutella, I know I don’t need to sell you on the deliciousness of this Nutella Cream Pie with Hazelnut Crust. If you’re a Nutella novice, this is the perfect introduction! Just take my word on this – you MUST make and enjoy this pie. It’s unbelievably good!!
Nutella Cream Pie with Hazelnut Crust
For the crust:
- 1 1/2 c. chopped hazelnuts
- 1/2 c. oats
- 1 T. sugar
- 1/2 t. salt
- 6 T. butter, melted
1. Combine the hazelnuts, oats, sugar and salt in a food processor and pulse until fine crumbs. Slowly pour in the melted butter while continuing to pulse, until combined.
2. Press the mixutre evenly into a 8 or 9 inch pie. Bake at 350 degrees for 10-15 minutes, until lightly browned and set. Cool completely.
For the filling:
- 1 8 oz. block cream cheese, softened
- 1 1/2 c. powdered sugar
- 1 c. Nutella
- 1/4 c. milk
- 1 8 oz. container cool whip (or fresh whipped cream)
1. In a large mixing bowl beat the cream cheese and powdered sugar until combined. Add the Nutella and milk and beat for 5 minutes, until thoroughly combined and somewhat fluffy. Fold in the cool whip.
2. Spoon into completely cooled hazelnut crust and refrigerate for at least 4 hours to allow pie to set.
Note – Due to the richness of both the crust and the filling, this pie is best served in smaller slices.