Nutella Cookie Pie Recipe

Healthy No Bake Nutella Pie iFoodReal.com

WEBAug 5, 2022 · Preheat oven to 375 degrees F. Add almonds and oats to a large rimmed baking tray and stir. Bake on lower rack for 10 minutes, …

1. Preheat oven to 375 degrees F. Add almonds and oats to a large rimmed baking tray and stir. Bake on lower rack for 10 minutes, stirring once. Transfer to a food processor.
2. Place hazelnuts on the same baking tray and bake for 15 minutes.
3. While hazelnuts are roasting, make the pie crust. Add salt to the food processor and process until fine crumbs form. Do not over process because nuts will begin to turn into a nut butter. Add Medjool dates, coconut oil and almond milk; process until combined. “Dough” should stick together when squeezed between fingers.
4. Line a pie dish with 2 thin pieces of parchment paper crosswise (for easier pie removal) and transfer “dough” mixture on top. Using your fingers flatten it into a pie crust. Make sure to press sides well and even make a nice edge. Set aside.

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Easiest NoBake Nutella Pie Recipe Little Spice Jar

WEBMay 1, 2024 · Place the plate in the freezer for 10-15 minutes while you prepare the filling. FILLING: using an electric mixer, whip the cream …

1. CRUST: pulse the chocolate sandwich cookies in a food processor until they break down into a fine crumb. Place the crumbs in a medium bowl and pour the melted butter on top. Mix together using a rubber spatula so all the crumbs have a chance to get coated in the butter. Dump the sand-like crumb mixture into a 9 or 10-inch pie plate. Make sure the crumbs are packed firmly into the bottom and up the sides of the pie plate. I like to use the bottom of a measuring cup sprayed with nonstick spray to help pack in the crumbs! This is super important so that the pie crust holds together when you slice it. Place the plate in the freezer for 10-15 minutes while you prepare the filling.
2. FILLING: using an electric mixer, whip the cream cheese with the whisk attachment for 30 seconds just to loosen it up. Add the chocolate hazelnut spread, vanilla, and salt and continue to whip for 1-2 minutes or until well combined. Stop the mixer, scrape the sides using a rubber spatula and add the whipped dessert topping. Turn the mixer back on medium-low just long enough for everything to combine. Pour the filling into the prepared pie crust. Smooth out the top and refrigerate for at least 4-6 hours before serving (you can easily make this further in advance as well.) To serve soon after making, freeze the pie for 1 hour, top with whipped cream (optional) and refrigerate.
3. WHIPPED CREAM: Pour the cream into a large bowl and sprinkle with sugar. Beat the cream using an electric mixer for 1-2 minutes or until the cream forms stiff peaks. Be careful not to over beat otherwise you’ll end up with butter! Spread or pipe the whipped cream onto the pie and top with chocolate shavings.

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