Strawberry Chocolate Nutella Pie Recipes

STRAWBERRY CHOCOLATE NUTELLA PIE

Steps:

• In a medium bowl, beat softened cream cheese, powdered sugar and Nutella with a mixer on medium speed until creamy. Spread mixture evenly in pie crust. Refrigerate.
• Slice and mash about 3/4 cup of the strawberries. In a medium saucepan, mix the mashed berries, granulated sugar, cornstarch and water. Heat over high heat until boiling, stirring constantly. Continue to boil and stir another minute. Remove from heat and cool in the refrigerator for about 10 minutes. (For faster prep, skip this step and use pre-made strawberry glaze).
• Meanwhile, slice remaining strawberries. When glaze is cool, pour over sliced berries and toss to combine. Spoon strawberries into the pie pan. Refrigerate until ready to serve, up to 8 hours. Slice and serve with whipped cream (optional).

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.

STRAWBERRY-NUTELLA® CRESCENT POCKETS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil and spray with nonstick spray.
• Roll out and separate crescent dough on a clean work surface. Place chocolate-hazelnut spread in a small resealable bag, seal, and snip off 1 corner.
• Use a zig-zag motion to pipe the chocolate-hazelnut spread onto 4 crescent triangles, leaving a 1/4-inch edge of dough visible. Place equal amounts of sliced strawberries on top.
• Cut slits in the remaining 4 triangles to allow for venting. Place vented triangles on top of the strawberry-chocolate crescents and crimp along the edges.
• Bake in the preheated oven until puffed up and golden, about 14 minutes. Allow to cool for 5 minutes before serving.

CHOCOLATE STRAWBERRY SLAB PIE

Steps:

• Roll out the 2 pie crusts until they are thin and can cover a baking sheet aka jelly roll pan (10.5" x15.5").
• Using a heart-shaped cookie cutter, perforate one pie crust (this is the top layer of the pie).
• Place sliced strawberries into a bowl.
• Add sugar, corn starch, lemon - mix gently.
• Pace other rolled-out pie crust on the baking sheet/jelly roll pan.
• Sprinkle chocolate chips on top.
• Spread strawberries on top.
• Unroll the perforated (heart-shaped cut-outs) top layer of pie crust on top of everything.
• Fold in the edges so the slab pie is sealed.
• Brush a thin coating of milk or heavy cream on the crust and top of the pie's surface.
• Bake 375F for 30-40mins.
• Slice and serve with sifted powdered sugar.

NUTELLA-STUFFED STRAWBERRIES

Steps:

• Remove stems from strawberries. Using a paring knife, cut out centers; pipe Nutella into strawberries. , Insert a toothpick into the side of each strawberry. Holding toothpick, quickly dip stem end of strawberry into melted chocolate; allow excess to drip off. Sprinkle with hazelnuts; place strawberries on a waxed paper-lined baking sheet, point side up. Remove toothpicks; refrigerate strawberries until set. Just before serving, dust with confectioners' sugar.

STRAWBERRY-NUTELLA WHOOPIE PIE RECIPE - (4.4/5)

Steps:

• To prepare the cookies, position an oven rack on the lower level and preheat to 350°F. Line 3 cookie sheets with parchment paper. Set aside. Combine the flour, baking soda, and salt in a medium-size bowl. Set aside. Stir together the buttermilk, lemon juice, and vanilla in a separate bowl. Set aside. In the bowl of a stand mixer, fitted with a paddle attachment, cream together the butter and sugar on medium speed. Add the eggs and mix until fully incorporated. Reduce the mixer speed to low and add the flour and buttermilk mixtures, alternating in batches, beginning and ending with the flour. Spoon 2 tablespoonfuls of batter onto the prepared cookie sheets, leaving 2" between each. Bake 1 cookie sheet at a time, for 14-15 minutes, or until the whoopie pie-cookies slightly spring back when touched. (They should NOT be brown.) Let the cookies cool completely and then gently transfer them to cooling racks. To prepare the filling, cream the butter, shortening, and Nutella in the bowl of a stand mixer, fitted with a paddle attachment. Add the vanilla and confectioners' sugar and beat until light, fluffy, and evenly incorporated, scraping down the sides of the bowl. To assemble the whoopie pies, pipe a thin layer of the Nutella filling on the flat side of all the whoopie pie-cookies. Arrange the strawberries on 11 of the cookies, cover with the remaining cookies, and press together gently. Lightly dust the tops with confectioners' sugar.