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Posted in Pie and Tarts | 0 comments

Peanut Butter and Nutella Pie recipe

Peanut Butter and Nutella Pie recipe

Here is the recipe for Peanut Butter and Nutella Pie.

Peanut Butter and Nutella Pie sliced close up
Peanut Butter and Nutella Pie
Print Recipe
Peanut Butter and Nutella Pie
Servings
1 pie
Servings
1 pie
Peanut Butter and Nutella Pie sliced close up
Peanut Butter and Nutella Pie
Print Recipe
Peanut Butter and Nutella Pie
Servings
1 pie
Servings
1 pie
Ingredients
Servings: pie
Instructions
  1. Place a piece of parchment paper over the frozen pie crust and fill with pie weights. Bake at 425F until the crust is lightly golden brown, about 15 to 17 minutes. Remove the parchment paper and pie weights, and brush the base of the dough with egg wash. Return to the oven and bake until fully baked, about 5 minutes more. Cool completely.
  2. In the bowl of an electric mixer, whip the cream to soft peaks. Add the confectioners’ sugar and whip to medium peaks. Set aside.
  3. In the bowl of an electric mixer, cream the peanut butter, cream cheese, and granulated sugar until light and fluffy, about 4 to 5 minutes. Add the vanilla and mix to combine.
  4. Fold the whipped cream into the peanut butter base.
  5. Pour the filling into the crust and smooth into an even layer.
  6. Refrigerate the pie until the filling is quite firm.
  7. Spread 3/4 cup Nutella on the top of the hardened peanut butter.
Recipe Notes

An alternative would be to use the Nutella as a base for the peanut butter.
Slice while still quite cold or frozen and serve cold.

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Posted in Pie and Tarts | 0 comments

Peanut Butter and Jelly Pie recipe

Peanut Butter and Jelly Pie recipe

Here is the recipe for Peanut Butter and Jelly Pie.

peanut butter and jelly pie sliced Wild Side Confections Troy Swezey
Peanut Butter and Jelly Pie
Print Recipe
Servings
2 pies
Servings
2 pies
peanut butter and jelly pie sliced Wild Side Confections Troy Swezey
Peanut Butter and Jelly Pie
Print Recipe
Servings
2 pies
Servings
2 pies
Ingredients
Servings: pies
Instructions
  1. Place a piece of parchment paper over the frozen pie crust and fill with pie weights. Bake at 425F until the crust is lightly golden brown, about 15 to 17 minutes. Remove the parchment paper and pie weights, and brush the base of the dough with egg wash. Return to the oven and bake until fully baked, about 5 minutes more. Cool completely.
  2. In the bowl of an electric mixer, whip the cream to soft peaks. Add the confectioners’ sugar and whip to medium peaks. Set aside.
  3. In the bowl of an electric mixer, cream the peanut butter, cream cheese, and granulated sugar until light and fluffy, about 4 to 5 minutes. Add the vanilla and mix to combine.
  4. Fold the whipped cream into the peanut butter base.
  5. Pour the filling into the crust and smooth into an even layer.
  6. Refrigerate the pie until the filling is quite firm.
  7. Spread 3/4 cup jelly on the top of the hardened peanut butter.
Share this Recipe
Read More
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