Ingredients
Biscuit Cookie Crust
2 cups biscuit crumbs (biscuit of your choice)
6 tablespoons unsalted butter, melted
2 tablespoons sugar
Nutella Cream Filling
1 cup Heavy Whipping Cream
1 cup Nutella
1 cup Powdered Sugar
Directions
To biscuit crust, combine the biscuit crumbs, the melted butter, and sugar in a medium bowl. Stir until the crumbs soak up all the butter.
Press the mixture into the bottom and sides of a 9-inch pie plate. Place the pie plate in the freezer to firm the crust, about 15 minutes.
To make the Nutella cream filling, place the heavy whipping cream in the bowl of a stand mixer. Whisk the cream until soft peaks form, starting on low speed and slowly increasing to medium speed.
Add the powdered sugar and whisk until incorporated.
Add the Nutella and whisk until the mixture is smooth and creamy.
Remove the crust from the freezer and pour the mixture into the center. Using a small spatula evenly spread the filling until it is smooth.
Place the pie in the freezer to firm, about 3-4 hours.
After the pie has thoroughly chilled, if your prefer you can have a whipped cream topping. Youc an whip some cream along with sugar until soft peaks are formed. Then either slather it on the pie or for a more neater effect, using a piping bag decorate artistically.
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