Peanut Butter Nutella Double Decker Pie

This is supposed to be for National Pie Day and Peanut Butter day but I feel like celebrating for #WorldNutellaDay ?

Anybody else here thinks pies are super comfort food? ? Right? Right? That moment when you bite into that creaaaamy filling with buttery crust… O to the M to the G. Enter food coma.

This pie is a super comfort food in so many levels. Creamy. Just the right sweetness. Addictive!

And no need to turn on the oven.

And we’re talking about Nutella-peanut butter combo here.
Yum.

“Baby I’m worth it” ?

The only thing I don’t like about this is cleaning up three large bowls (mine are heavy ?). Don’t mind me, this pie is definitely worth your time.

Peanut Butter Nutella Double Decker Pie

2016-02-05 07:09:55

Serves 8

Layers of creamy Nutella and peanut butter with buttery graham crust drizzled with melted chocolate and peanut butter. No-bake pie for National Nutella Day.

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Crust

1. 2 cups (220g) crushed graham crackers (200g is ok)
2. 1/4 cup (50g) brown sugar
3. 1/2 cup (113g) unsalted butter, melted

Peanut Butter Layer

1. 4 ounces cream cheese, softened
2. 1/4 cup (65g) creamy peanut butter (not natural)
3. 1/4 cup (37g) powdered sugar

Nutella Layer

1. 4 ounces cream cheese, softened
2. 4 ounces Nutella

Other Ingredients

1. 250ml whipping cream, chilled
2. 3 tablespoons chocolate chips
3. 1 tablespoon creamy peanut butter

Instructions

1. For the crust. Combine melted butter, crushed graham crackers and brown sugar in a bowl. Press into the bottom and sides of 9-inch pie dish or springform pan. The crust will be slightly thick when using pie dish. Chill in the fridge while making the filling.
2. Using a handheld mixer, beat chilled whipping cream in a chilled bowl until stiff peaks form, about 1 1/2 to 2 minutes. Do not overmix. Chilling the cream and bowl ahead helps a lot. Set aside.
3. Make the peanut butter layer. Using the same handheld mixer, beat cream cheese, peanut butter and powdered sugar until smooth and no more lumps. Fold in half of whipped cream. Pour and spread evenly into the prepared crust. Chill in the fridge.
4. Make the Nutella layer. Using the same handheld mixer, beat cream cheese and Nutella, scraping the sides and bottom of the bowl to mix evenly. Fold in remaining whipped cream until well combined. Pour and spread evenly into the the prepared crust and peanut butter layer. Chill for at least 4 to 5 hours. I chilled mine overnight.
5. Make the drizzle by melting chocolate chips and peanut butter together in the microwave. Adjust the amount according to taste. This step is optional and you can make this before chilling or before serving the pie.

Notes

1. Store leftovers in the fridge. Pie stays fresh for 1 week.

By When Hungry | Sheryl

When Hungry http://whenhungry.com/

Another peanut butter-Nutella treat:

Peanut Butter Nutella Cookierons

Happy World Nutella Day!

Nutella Cream Bites

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