Wednesday, October 4, 2017

Whipped Nutella Cream Pie

Whipped Nutella Cream Pie
Hey! Did you know you can make a yummy pie filling with just 2 ingredients? And that those ingredients are nutella and heavy cream? you know. And you know that it's creamy and silky and decadent.

And that it probably is delicious in any kind of pie crust, but I highly recommend a toasted tart crust. Because it's buttery and adds even more hazelnutty goodness. But you do whatever you like!
Whipped Nutella Cream Pie
I love how crazy easy this is to make. And how decadent it is to eat. But be warned-you had better love nutella if you're going to eat this pie because it is FULLLL of nutella flavor. Which I adore. So I was a happy happy camper. 

Whipped Nutella Cream Pie

Filling recipe from South Your Mouth.

Whipped Nutella Cream Pie
Makes one 9" pie.
  • 13 oz. nutella (or other chocolate hazelnut spread)
  • 1 pint very cold heavy whipping cream (you can even place in the freezer for about 30 minutes before using)
  • 9 inch pie crust of choice (baked, if applicable):
  • Optional-chopped, toasted, hazelnuts, for topping (approx. 1/4 cup)
  • Add nutella to a large, chilled bowl/ bowl of a stand mixer and whip (using whisk beater, if possible) on medium speed until slightly fluffy-about 2 minutes.
  • Slowly add the very cold heavy cream and beat on medium speed until combined, scrape down sides of the bowl. Whip on high speed until somewhat stiff peaks form (about 3-4 minutes). 
  • Pour filling into prepared (and, if applicable, cooled) pie crust. Top with chopped hazelnuts, if using. Cover and refrigerate until set, about 6 hours. 
  • Store pie, covered, in the refrigerator for up to 5 days!
Whipped Nutella Cream Pie
Chocolate + hazelnut, a very underrated combo.
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