Nutella Cream Pie with Hazelnut Crust

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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.