Nutella Cream cheese Pie
Are you ready for one the best Nutella desserts ever? This pie is amazing and if you are a chocolate fan you are going to love this. The best part is it is so easy to make and you will be the star for making it. The cream cheese helps cut the sweetness of Nutella . It is a smooth silky filling with a delicious buttery crust which is the best combination in pies according to me!
This pie is eggless, no bake and if you use gluten free biscuits, it can be a gluten free dessert!
Happy Baking!
Servings: One 9 inch pie
Prep Time: 30 mins
Chilling time: 4-5 hours
Total Time: 5 hours
Ingredients:
9 sheets/3.6oz Graham crackers or digestive biscuits
1/4 cup Castor sugar
7 tbsp Melted butter
3/4 cup Nutella
1/2 cup Cream cheese
3/4 cup Heavy whipping cream, divided
Chocolate shavings as a garnish (Optional)
Raspberries asa garnish (Optional)
Directions:
Pulse the biscuits/graham crackers in a food processor till it is a fine sandy like texture.
Add Castor sugar & pulse together till well combined.
Add melted putter and pulse it together till is like wet sand. It should somewhat hold its shape.
Transfer it to a lightly greased pie tin/mold. I leave 2-3 tbsp to fill in later.
Spread it out with a spatula.
Using a measuring cup or the back of a spoon, press down the base of the pie tin to form the crust.
Press the sides of the tin to the thickness you want. If there are any empty spots use the remaining crust mixture and fill it in. Press down.
Chill the pie crust for 1-5 hours till set.
Spread out 2-3 tbsp of Nutella on the base using a spatula.
Whip heavy cream to medium firm peaks.
In a bowl, mix the Nutella and cream cheese. Whisk it till no lumps, it will not be smooth right now so do not worry.
Add 1/2 cup +1-2 tbsp of the whipped cream & whisk it in. It will become a smooth velvety mixture.
Pour it in the pie crust & spread it out with a spatula.
Let it set for 2-4 hours.
Pipe whipped cream around the pie and garnish with shaved chocolate and raspberries and serve. (Optional)
Serve cold.
Notes/Tips:
The biscuits with the sugar should be pulsed enough before adding the melted butter.
When spreading the crust press it to the thickness you like. I like a thicker crust for more texture in the bite.
Using a measuring cup helps shape the crust very easily.
If you are un-molding the crust, i like to do it on the serving platter to prevent it from breaking.
Be careful when handling the crust so that it does not break.
The mixture will become smooth when you add the whipped cream. If need be add 1-2 more tbsp of whipped cream to make it a creamier filling.
Raspberries help to cut the sweetness of the pie so it is an excellent garnish.
It tastes better if set overnight.
It can stay well in the fridge for 3-4 days.
You can use a ready made graham cracker crust.
