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Posted in Pie and Tarts | 15 comments

Peanut Butter and Nutella Pie

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.

First:

The Players:

  • 1/2 cup cold heavy cream
  • 1/4 cup confectioners’ sugar
  • 5/8 cup smooth peanut butter
  • 4 ounces cream cheese, room temperature
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup Nutella
  • The Method:

    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.

    peanut butter and jelly pie heavy cream

    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.

    Peanut Butter and Nutella Pie close

    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?

    What do you think about this recipe? Easy enough right?
    Let me know in the comments how yours turned out.

    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.

    Share this Recipe

    15 Comments

    1. Hey Troy, another blog I see 😉

      Good on you mate. Now let me get this straight, when you Yanks say jelly you mean jam right? Over here jelly means something completely different and I could never work out why you would put that stuff in a sandwich.

      As to the Peanut Butter and Nutella pie, that actually sounds pretty good.

      Say, you wouldn’t be a chef by any chance?
      Peter recently posted…Sexy Hot Sports Babes Gym JunkiesMy Profile

      • I should maybe do a post on the difference between jelly and jam Peter. The primary difference between jam and jelly is jelly is strained and has no fruit solids. In jelly, the fruit comes in the form of fruit juice. In jam, the fruit comes in the form of fruit pulp or crushed fruit.
        Troy recently posted…Guinness Chocolate Walnut CakeMy Profile

          • So, JELL-O is a brand name for a gelatine product. It is used for many things but my favorite is dessert and you can see a few examples here- http://wildsideconfections.com/category/jell-o/
            So what do you call the stuff you would spread on toast or bagel or muffin etc that is made from fruit such as strawberry or grape that is super smooth and with no lumps of said fruit?
            Troy recently posted…Guinness Chocolate Walnut CakeMy Profile

            • We call it jam if it’s spreadable with no chunks. Marmalade has chunks and made with citrus and finally conserves which tends to have chunks in it.
              Peter recently posted…Best Sports Betting AppMy Profile

    2. Oh wow does this look good! Even better than the peanut butter and jelly one. I know a lot of mom’s that would love this fur a mother’s day dessert. 🙂

      • It is indeed delicious. Afterwards I thought of the idea of the Nutella UNDERNEATH the peanut butter. With that, one could write on the peanut butter with Nutella using a piping bag right? Wouldn’t that be fun Susan?
        Thanks again for visiting. I am still going to try your recipe for homemade vanilla extract on http://findingourwaynow.com/. Super excited about that.
        Troy recently posted…Iceberg JELL-OMy Profile

        • That is an awesome idea with the Nutella – you should add it to the post.

          The homemade vanilla is a blast to make, not to mention super easy – enjoy. ?
          Susan Cooper recently posted…Calico Beans: #RecipeMy Profile

    3. Oh Wow! Does this look good! Even better than the peanut butter and jelly one. I know a lot of mom’s that would love this fur a mother’s day dessert. I love you post. Thanks for sharing it.

      • Did you make it? Let us know what she thought.

    4. That’s cool how the Nutella sets hard. I am assuming that is because Nutella is loaded with sugar? Great post. Keep the good recipes coming.
      David Sealy recently posted…Almond Milk vs Coconut MilkMy Profile

      • It is true that Nutella has a lot of sugar. Delicious though right?

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