Nutella Pie Recipes

NUTELLA PIE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, use a hand-held electric mixer to beat the cream cheese, Nutella, sugar, egg, and salt until smooth.
• Stir in the hazelnuts.
• Fit pie crust into a 9-inch pie pan . Fold the edges over and crimp or flute them.
• Transfer batter to pie crust.
• Bake for 30 minutes. Let cool.
• Beat cream with an electric mixer. When it starts to thicken, gradually add the sugar. Add the vanilla. Keep beating until thick. Spread on top of pie.

NO BAKE NUTELLA PIE

Steps:

• Pour the whipping cream into the bowl of an electric mixer. Add the granulated sugar and vanilla. Beat on a higher speed until the cream is at the same stiffness you would want for whipped cream.
• Add the cream cheese, Nutella, and powdered sugar and mix until well incorporated.
• Pour the pie filling into the pie crusts, and place the pies in the fridge to chill for 4 hours, or put them in the freezer for an hour.
• Just before serving, make some whipped cream. Place the whipping cream, powdered sugar, and vanilla in a bowl of an electric mixer. Beat on a medium speed until medium peaks form. Spread on top of the pie, and slice and serve.

NUTELLA PIE

Steps:

• Preheat oven to 350°F.
• Combine the cookie crumbs, butter, and salt until well-mixed. Press the crust mixture into the bottom and up the sides of a 9-inch pie pan.
• Bake 10 minutes. Set the pie pan on a wire rack to cool completely.
• Using an electric mixer on medium speed, beat the Nutella, mascarpone, and salt until light and fluffy.
• Spread the filling into the cooled pie crust. Cover with plastic wrap and refrigerate for at least an hour.
• Top the pie with hazelnuts before serving.

EASY, NO-BAKE NUTELLA® PIE

Steps:

• Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust.
• Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly.
• Refrigerate until well chilled, 4 hours to overnight.

NUTELLA PIE

Steps:

• Preheat the oven to 350°F (175°C). Pat the crust into a 9-inch (23-cm) pie plate. Bake it for 10 minutes, then let it cool completely.
• Make the filling: In a large bowl, using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the Nutella, mascarpone, and salt until light and fluffy. Spread the filling into the pie shell, cover it with plastic wrap, and refrigerate until firm, about 1 hour.
• Top the pie with the chopped nuts, slice the pie, and serve. This pie can be refrigerated for up to 1 week, covered in plastic wrap (but it won't last that long!).

NUTELLA HAND PIES

Steps:

• Preheat oven to 400°. In a small bowl, whisk egg with water. , Unfold puff pastry; cut into 9 squares. Place 1 teaspoon Nutella in center of each; sprinkle with orange zest. Brush edges of pastry with egg mixture. Fold 1 corner over filling to form a triangle; press edges to seal. Transfer to an ungreased baking sheet., Bake until pastry is golden brown and cooked through, 17-20 minutes. Cool slightly., In a small bowl, mix confectioners' sugar, orange juice and orange zest; drizzle over pies. If desired, warm additional Nutella in a microwave and drizzle over tops.