Nutella Peanut Butter Pie Recipes

NO BAKE NUTELLA, PEANUT BUTTER AND MARSHMALLOW PIE

Steps:

• 1. Add butter and peanut butter together in a small bowl and microwave for about 30 seconds, or until the butter in melted. Mix well.
• 2. Add butter mixture to graham cracker crumbs and mix until combined.
• 3. Press graham cracker mixture evenly into the bottom of a 9 inch pie pan to complete crust and set aside.
• 4. Whisk the cornstarch and 1/4 cup milk together in a small bowl. Set aside.
• 5. Add Nutella, remaining milk (1 3/4 cup), and vanilla extract to a pan and whisk over medium heat until the Nutella is melted.
• 6. Add the cornstarch mixture to the Nutella mixture.
• 7. Bring the mixture to a boil, stirring constantly with a rubber spatula. It will begin to thicken.
• 8. Once boiling, stir continuously for about 2 minutes, until fully thickened.
• 9. Pour mixture into crust and refrigerate until set, about 1 hour.
• 10. When Nutella mixture is set, put 2 cups of marshmallow fluff into a small bowl and microwave for about 30-45 seconds, or until easily pourable.
• 11. Pour marshmallow fluff over the top of the Nutella mixture. It will naturally spread to cover the pie. (If you'd prefer, you can toast mini marshmallows on top)
• 12. Drizzle Nutella onto the top of the pie and sprinkle with a few graham crackers crumbs if desired.
• 13. Store in refrigerator until ready to serve.

NUTELLA PEANUT BUTTER PIE

Steps:

• In a mixing bowl, cream together softened cream cheese, peanut butter, powdered sugar, and Nutella. Once well combined, add in 8 oz. Cool Whip, slowly combining until mixture is smooth.
• Stir in semi-sweet chocolate chips.
• Divide mixture evenly between 2 pie crusts.
• Frost each pie with the remaining 8 ounces of Cool Whip.
• Decorate the top of each pie with chocolate flavored syrup. You can create a pretty pattern by swirling the chocolate syrup in a circular fashion from the center of the pie and working outward. Then, using a pointed kitchen knife or toothpick, lightly pull the syrup from the center out, to create stripes.
• Optionally, decorate with a few additional semi-sweet chocolate chips.
• Keep pies chilled in the refrigerator until ready to serve.

NUTELLA, PEANUT BUTTER & MARSHMALLOW PIE RECIPE - (4.2/5)

Steps:

• 1. Add butter and peanut butter together in a small bowl and microwave for about 30 seconds, or until the butter in melted. Mix well. 2. Add butter mixture to graham cracker crumbs and mix until combined. 3. Press graham cracker mixture evenly into the bottom of a 9 inch pie pan to complete crust and set aside. 4. Whisk the cornstarch and 1/4 cup milk together in a small bowl. Set aside. 5. Add Nutella, remaining milk (1 3/4 cup), and vanilla extract to a pan and whisk over medium heat until the Nutella is melted. 6. Add the cornstarch mixture to the Nutella mixture. 7. Bring the mixture to a boil, stirring constantly with a rubber spatula. It will begin to thicken. 8. Once boiling, stir continuously for about 2 minutes, until fully thickened. 9. Pour mixture into crust and refrigerate until set, about 1 hour. 10. When Nutella mixture is set, put 2 cups of marshmallow fluff into a small bowl and microwave for about 30-45 seconds, or until easily pourable. 11. Pour marshmallow fluff over the top of the Nutella mixture. It will naturally spread to cover the pie. (If you'd prefer, you can toast mini marshmallows on top) 12. Drizzle Nutella onto the top of the pie and sprinkle with a few graham crackers crumbs if desired. 13. Store in refrigerator until ready to serve.