Nutella Pie
Crust:
6 tablespoons melted butter
1.5 cups chocolate cookie crumbs
½ cup crushed hazelnuts
2 tablespoons sugar
¼ teaspoon salt
Lightly butter pie shell. Combine cookie crumbs, sugar, salt and hazelnuts and process until meal like texture. Process in melted butter well and press evenly into pie shell. Bake at 350 degrees for 10-12 minutes and allow to cool.
Filling:
16 oz cream cheese
1 1/2 cups Nutella
3/4 cups confectioner's sugar
1/3 cup confectioner’s sugar
1 1/2 cups heavy cream
Soften cream cheese; beat with Nutella and 3/4 cups confectioners’ sugar until homogenous and soft. In separate bowl whip cream with confectioner’s sugar until firm peaks form. Fold into cream cheese mixture. Fill cookie crumb pie shell that has been baked and cooled. Place pie in fridge and chill until firm.
Topping:
2 ounces bittersweet chocolate
¼ cup Half and Half, heated
½ cup confectioner’s sugar.
Heat Half & Half until it almost boils. Pour over chopped up chocolate and stir until smooth. Add powdered sugar and whisk in until smooth. Cool slightly and pour over top of pie.
