NO BAKE NUTELLA, PEANUT BUTTER AND MARSHMALLOW PIE
This No Bake Nutella, Peanut Butter and Marshmallow Pie is made with a peanut butter crust, Nutella filling and marshmallow topping! It's truly amazing no bake dessert that the whole family will love.
Provided by Lindsay
Categories Dessert
Time 1h45m
Number Of Ingredients 8
Steps:
- 1. Add butter and peanut butter together in a small bowl and microwave for about 30 seconds, or until the butter in melted. Mix well.
- 2. Add butter mixture to graham cracker crumbs and mix until combined.
- 3. Press graham cracker mixture evenly into the bottom of a 9 inch pie pan to complete crust and set aside.
- 4. Whisk the cornstarch and 1/4 cup milk together in a small bowl. Set aside.
- 5. Add Nutella, remaining milk (1 3/4 cup), and vanilla extract to a pan and whisk over medium heat until the Nutella is melted.
- 6. Add the cornstarch mixture to the Nutella mixture.
- 7. Bring the mixture to a boil, stirring constantly with a rubber spatula. It will begin to thicken.
- 8. Once boiling, stir continuously for about 2 minutes, until fully thickened.
- 9. Pour mixture into crust and refrigerate until set, about 1 hour.
- 10. When Nutella mixture is set, put 2 cups of marshmallow fluff into a small bowl and microwave for about 30-45 seconds, or until easily pourable.
- 11. Pour marshmallow fluff over the top of the Nutella mixture. It will naturally spread to cover the pie. (If you'd prefer, you can toast mini marshmallows on top)
- 12. Drizzle Nutella onto the top of the pie and sprinkle with a few graham crackers crumbs if desired.
- 13. Store in refrigerator until ready to serve.
Nutrition Facts : ServingSize 1 Slice, Calories 311 calories, Sugar 29.9 g, Sodium 139.4 mg, Fat 11.4 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 49.1 g, Fiber 1.4 g, Protein 4.6 g, Cholesterol 6.7 mg
NUTELLA PEANUT BUTTER PIE
This simple recipe yields 2 delicious pies.
Provided by About a Mom
Categories Dessert
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream together softened cream cheese, peanut butter, powdered sugar, and Nutella. Once well combined, add in 8 oz. Cool Whip, slowly combining until mixture is smooth.
- Stir in semi-sweet chocolate chips.
- Divide mixture evenly between 2 pie crusts.
- Frost each pie with the remaining 8 ounces of Cool Whip.
- Decorate the top of each pie with chocolate flavored syrup. You can create a pretty pattern by swirling the chocolate syrup in a circular fashion from the center of the pie and working outward. Then, using a pointed kitchen knife or toothpick, lightly pull the syrup from the center out, to create stripes.
- Optionally, decorate with a few additional semi-sweet chocolate chips.
- Keep pies chilled in the refrigerator until ready to serve.
CREAMY HAZELNUT PIE
I've always been a big fan of peanut butter. Then I found chocolaty Nutella hazelnut spread and I was hooked! I even changed one of my all-time favorite pie recipes by substituting that ingredient. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese, confectioners' sugar and 1 cup Nutella until smooth. Fold in whipped topping. Spread evenly into crust., Warm remaining Nutella in microwave for 15-20 seconds; drizzle over pie. Refrigerate at least 4 hours or overnight.
Nutrition Facts : Calories 567 calories, Fat 33g fat (13g saturated fat), Cholesterol 32mg cholesterol, Sodium 224mg sodium, Carbohydrate 65g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.
NUTELLA PIE
Provided by Allison Kave
Categories Chocolate Dessert Bake Kid-Friendly Chill Hazelnut Party Advance Prep Required Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes one 9-inch (23-cm) pie crust
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F (175°C). Pat the crust into a 9-inch (23-cm) pie plate. Bake it for 10 minutes, then let it cool completely.
- Make the filling: In a large bowl, using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the Nutella, mascarpone, and salt until light and fluffy. Spread the filling into the pie shell, cover it with plastic wrap, and refrigerate until firm, about 1 hour.
- Top the pie with the chopped nuts, slice the pie, and serve. This pie can be refrigerated for up to 1 week, covered in plastic wrap (but it won't last that long!).
EASY, NO-BAKE NUTELLA® PIE
I had a graham cracker crust and a jar of Nutella® to use up, and this recipe was born. This pie takes literally 5 minutes to make and is similar to a fluffy chocolate mousse pie, but with a flavor twist. Enjoy!
Provided by Christina
Categories Desserts Pies No-Bake Pie Recipes
Time 4h10m
Yield 6
Number Of Ingredients 4
Steps:
- Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust.
- Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly.
- Refrigerate until well chilled, 4 hours to overnight.
Nutrition Facts : Calories 758.9 calories, Carbohydrate 72.8 g, Cholesterol 41.1 mg, Fat 50 g, Fiber 0.6 g, Protein 8.9 g, SaturatedFat 20.3 g, Sodium 406 mg, Sugar 57.2 g
PEANUT BUTTER AND NUTELLA PANINI
Provided by Oliver Schwaner-Albright
Categories easy, lunch, quick
Time 10m
Yield Makes 12 sandwiches
Number Of Ingredients 3
Steps:
- Preheat a panini press or George Foreman grill. Spread about 2 teaspoons peanut butter on each of 12 slices of bread. Spread about 1 tablespoon Nutella on each of the other 12. Put the peanut butter and Nutella slices together and grill until marked and crispy. Use a silicone spatula to remove.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 16 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 110 milligrams, Sugar 14 grams, TransFat 0 grams
NUTELLA, PEANUT BUTTER & MARSHMALLOW PIE RECIPE - (4.2/5)
Provided by cecelia26_
Number Of Ingredients 11
Steps:
- 1. Add butter and peanut butter together in a small bowl and microwave for about 30 seconds, or until the butter in melted. Mix well. 2. Add butter mixture to graham cracker crumbs and mix until combined. 3. Press graham cracker mixture evenly into the bottom of a 9 inch pie pan to complete crust and set aside. 4. Whisk the cornstarch and 1/4 cup milk together in a small bowl. Set aside. 5. Add Nutella, remaining milk (1 3/4 cup), and vanilla extract to a pan and whisk over medium heat until the Nutella is melted. 6. Add the cornstarch mixture to the Nutella mixture. 7. Bring the mixture to a boil, stirring constantly with a rubber spatula. It will begin to thicken. 8. Once boiling, stir continuously for about 2 minutes, until fully thickened. 9. Pour mixture into crust and refrigerate until set, about 1 hour. 10. When Nutella mixture is set, put 2 cups of marshmallow fluff into a small bowl and microwave for about 30-45 seconds, or until easily pourable. 11. Pour marshmallow fluff over the top of the Nutella mixture. It will naturally spread to cover the pie. (If you'd prefer, you can toast mini marshmallows on top) 12. Drizzle Nutella onto the top of the pie and sprinkle with a few graham crackers crumbs if desired. 13. Store in refrigerator until ready to serve.
More about "nutella peanut butter pie recipes"
PEANUT BUTTER NUTELLA NUTTER BUTTER PIE - CRAZY FOR CRUST
From crazyforcrust.com
5/5 (3)Total Time 1 hr 30 minsCategory DessertCalories 475 per serving
- Make the crust: Finely crush Nutter Butters in a food processor. Stir in melted butter and press into the bottoms and sides of a 9” pie plate. Chill until ready to use.
- Make the whipped cream: Whip heavy cream and brown sugar in an electric mixer using whisk and a cold bowl until peaks form. Chill until ready to use.
- Make the Nutella layer: Beat Nutella, cream cheese, and brown sugar with a hand mixer until combined. Fold in 1/3 of the whipped cream. Spread in the prepared crust and chill until ready to add the next layer.
- Make the peanut butter layer: Beat peanut butter, cream cheese, and brown sugar with a hand mixer until creamy. Fold in the remaining 2/3 whipped cream. Spread over Nutella layer. Garnish with mini Nutter Butters, if desired.
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