Peanut Butter and Nutella pie

I really like pretzels. Neil doesn’t really like them as I do. However, we both got along just fine with this pie because we both love peanut butter and Nutella. Oh the joys.

I’m a ginormous fan of cold pies. They’re so simple to put together and the only hard part is waiting for the pie to chill enough to eat.

Here’s what you need:

Peanut Butter and Nutella Pie

For the crust:

1 1/4 cup finely crushed pretzels. I used these lovely Honey Wheat ones but really, any ol’ pretzel would work.
2 tbsp brown sugar, lightly packed
1/4 cup plus 2 tbsp butter, melted

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I absolutely love the honey wheat pretzels. They’re sweet but still pretzel-y enough to fill my pretzel needs.

Random fact: the SAT prep place that I went to for 2 years of my life provided these buckets of pretzels for the students. I now associate learning weird vocabulary with eating pretzels.

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Getting back to what we’re all really here for,

1. Preheat oven to 350 degrees. Crush your pretzels until you have 1 1/4 cups worth. I had just enough. Whew.

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2. Add in your brown sugar and pulse a few times until well combined.

3. Pour out into a bowl and add in the melted butter. Stir until all the crumbs are coated.

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4. Pour the whole thing out into your 8″ pie dish and press down with the bottom of a measuring cup until you have a tight crust. Set in the oven to bake for 8-10 minutes.

Now, as the crust sets, work on the filling.

For the Peanut Butter Nutella filling:

1 (8 oz) package of cream cheese, softened
1 1/2 cups confectioner’s sugar
1/2 cup peanut butter
1 cup milk
About 1 cup heavy whipping cream
1 tsp pure vanilla extract
1/3 cup Nutella

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1. Combine the cream cheese with the powdered sugar and beat until smooth.

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Oh girl, it’s lovely.

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2. Mix the peanut butter right in as well. Add in the milk after the peanut butter’s well combined and beat until totally smooth.

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3. In a separate bowl, Combine the whipping cream with the vanilla and beat until stiff peaks form.

4. Fold in the whipped cream into the peanut butter filling until all the ingredients are well combined.

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5. Now drop in your Nutella in one dollop.

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6. Stir carefully just to get lovely ribbons of Nutella throughout. You don’t want it totally mixed in.

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7. Spread over your pretzel pie crust and set in the refrigerator for about an hour to set and chill.

The end result is a very light-tasting peanut butter pie with lots of lovely Nutella flavors throughout. Enjoy!

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2 Responses to “Peanut Butter and Nutella pie”

  1. Hani says:

    Ours came out as pudding after two hours of refridgeration. Any suggestions?

  2. Zahra says:

    aw, I’m so sorry to hear that! I’ve found that the organic good-for-you looking peanut butter doesn’t work quite as well in this. The oil separates and prevents it from holding together. You may also want to decrease the amount of milk by holding off on adding it until the very end.

    Hope that helps!

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