Whipped Nutella Cream Pie

I’ve been toying around with ideas for a creamy Nutella pie for a while now.  Like a peanut butter pie, but with Nutella.

In theory I’d just whip some cream with the Nutella and call it a day.  But I wasn’t sure if that would work so I searched online to see if anyone else had done that because I really didn’t want to waste an entire jar of Nutella on a failed pie attempt.

I couldn’t find anything with just whipping cream and Nutella.  All sorts of things were running through my mind: Will it be sweet enough? Will the cream whip? Will it set up right?

All the recipes I found online called for cream cheese and sugar (which I’m sure is divine) but I really just wanted to keep it simple.  So I finally just said to hell with it and gave it a shot.  Because I’m ca-razy like that y’all… I’m a regular thrill seeking freak show living on the edge.  WAAAHOOOOOO!!! Or something like that.

Are you ready for THE EASIEST PIE RECIPE in the history of EVER?

Whipped Nutella Cream Pie

1 13-oz. jar Nutella

1 pint heavy whipping cream

1 deep dish 9” pie crust of choice

Add Nutella to a stand mixer or large bowl* and whip with whisk beaters on medium spead until very fluffy (about two minutes).  Slowly add whipping cream and continue mixing until thoroughly combined, stopping to scrape down the sides.  Increase speed to high and whip until soft peaks form (about 3-4 minutes).  Pour filling into a prepared pie crust and chill for 6-8 hours or until set. 

PRINTABLE RECIPE

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You can build on this recipe in so many ways.  I wanted to show you the base of it and give you the freedom to dress it up how you want.  Some ideas that I will likely try on are:

Crust Options

-Crushed Oreo Crust
-Brownie base
-Hazelnut shortbread crust

Additional Options

-Melt Nutella and pour a thin layer in the bottom of the crust before adding filling
-Top with whipped cream, chopped hazelnuts, chocolate drizzle or chocolate curls

*a tip for ensuring the best finish when whipping cream is to refrigerate your bowl before using to make sure it’s goooood and cold.  You also want your whipping cream to be very cold – I place mine in the freezer for about 45 minutes before whipping.