Peanut Butter and Nutella Pie
In another post I wrote about Peanut Butter and Jelly Pie and someone asked if I had considered substituting the jelly with Nutella. I hadn’t yet thought of that and I instantly loved the idea.
So we have got to make it right?
Here we go:
In the recipe for Peanut Butter and Jelly Pie I mentioned how British Chinese food writer and TV chef Ching-He Huang says that often it is a better use of your time and energy to buy some items for your recipe already pre-made. For instance, pie shells take a lot of effort to make. Not that they are hard. It just takes time and space. So, as before, I skipped making a pie shell and used a frozen one I got from the grocery store.
1) Place a piece of parchment paper over your frozen pie crust and fill with pie weights. (I use uncooked beans.) Bake at 425F until the pie 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 some egg wash. Return to the oven and bake until fully baked, about 5 minutes more. Cool completely.
(Your frozen pie crust may come with its own instructions. If so, follow those.)
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. Or if you are in a rush, and I know you are, stick the pie in the freezer while you are cleaning your dishes. Should be ready by the time you are done.
7) Using a double boiler set up, slowly and slightly warm 3/4 cup Nutella just until it becomes viscous.
8) Spread the Nutella on the top of the hardened peanut butter.
9) Slice frozen or very cold and serve cold.
So what did we learn here? Recipes can be tweeked and tuned to meet your needs and desires. An easy substitution for one ingredient for another can change everything, often for the better. This is truly how to grow and be a rockstar in the kitchen.
Another idea I had, and certainly one I am going to try later, is to put the peanut butter on top of the Nutella. Reason being is the Nutella will set hard when the pie is chilled and will squish the peanut butter when attempting to eat a slice. How about that idea?
Let me know in the comments how yours turned out.