Hi everyone. Do you have to hide Nutella jars from your loved ones like I do? Well, the deceptive behavior has paid off because I made a pie that is to die for. Let me explain and please don’t judge me.
I make a concerted effort to have healthy meals at my house most of the time so that I can eat things like Nutella Pie and not feel so guilty. Everything in moderation….
I served this pie for my friend, Ki’s birthday and I do believe it went over quite well. I got a peanut butter pie recipe from my son’s class cookbook, contributed by a neighbor, Sarah. When I planned to make the pie, I could not find the peanut butter. Then, a stroke of genius-the Nutella I hid from my husband! I substituted the sugar, peanut butter and vanilla for the Nutella and almost passed out from the sheer deliciousness of it all. I am here to share the love with you.
P.S. The seedlings are almost ready to plant. Stay tuned for how Sarah Vogel and I will be starting my vegetable garden (http://svldnj.com/)
Frozen Nutella Pie:
25 healthier oreo type cookies or peanut butter sandwich cookies
5 TBS butter, melted
In a food processor, combine butter and cookies and puree until there is a crumby mixture. Press the mixture into a freezer proof pie plate
Filling: (this is where it gets GOOD!)
1 1/4 cups Nutella chocolate hazelnut spread-can get at most supermarkets now
1 Tub healthier True Whip cool whip type frozen topping (can get at A&P; and Whole Foods)
1 8 oz. package Philadelphia cream cheese
chocolate shavings-optional for topping, made by taking a dark chocolate candy bar and peeling it with a carrot peeler on top
In a mixer with a paddle, whip together the cream cheese, Nutella and True whip until fully combined. Spread into the crumb filled pie plate and make it nice and flat on top. Shave chocolate on top if using it. Place in freezer for at least 4 hours and serve cold. Deeeeeeelicious!