After seeing a recipe for a peanut butter cream pie hit my inbox a few weeks back, I remembered I wanted to make a nutella pie based off the peanut butter pies I’ve seen. I also decided since this is an “icebox” dessert that using the cookie crumb layer from an ice cream cake would be an excellent pie crust for the nutella filling. I also wanted to increase the flair with mascarpone instead of cream cheese.
Ingredients:
1 package chocolate sandwich cookies (gluten free)
1 container chocolate fudge Magic Shell
1 13 ounce jar of Nutella
8 ounces mascarpone cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy cream
Crush the chocolate sandwich cookies and stir in the Magic Shell to coat.
Press cookie crumbs into a pie plate. Place into the fridge to chill. Cream together the nutella and mascarpone cheese.
Whip in the powdered sugar and vanilla.
Whip the cream until stiff peaks form. Fold in one third of the whipped cream, then gently fold in the rest.
Pour the filling into the chilled pie crust.
Allow the pie to set for at least 2 hours before serving.
Slice it, top it with whipped cream and/ or chocolate shavings, and enjoy!
