This is not exactly what we call a “healthy” recipe.
But it’s really, really good.
When I was fifteen, I had the amazing opportunity to travel to Germany on an exchange program through my high school. It was life changing, in more ways than one. I remember the very first morning I was at my host family’s home, I woke up, came down the stairs, and on the breakfast table was a glorious new thing I had never seen called “Nutella.” My host mother explained that they often have it for breakfast spread on bread. So, embracing this new tradition, I gave it a go. Life. changing. Luckily, we have this hazelnut spread here in America. Now it’s in just about any grocery store, sitting in the aisle happily next to the peanut butter…which is where this recipe begins.
Peanut butter + nutella. Oh, my.
Since Thanksgiving is just around the corner, I wanted to post a pie. One really nice thing about this recipe is that it’s no-bake so it won’t take up more space in your oven on the big day. The flavors in this luscious pie definitely make it a people-pleaser. Don’t worry, I already tested out this one on my cousins, and they approved.
The crunchy and sweet cookie crust is the perfect home to the creamy rich peanut buttery filling.
As if that isn’t enough, the nutella ganache on top adds a velvety chocolate flavor that pairs perfectly with the crunch of candied peanuts sprinkled on top. Indulge, enjoy, and save me a slice.
Peanut Butter and Nutella Pie
Prep Time: 30 min. Chill Time: 3 Hours
For the Crust:
30 chocolate sandwich cookies (Oreos, Joe Joe’s, etc.), crushed
4 tablespoons butter, melted
For the Filling:
4-oz. cream cheese
4-oz. ricotta cheese
3 cups powdered sugar
1 teaspoon vanilla extract
1 cup creamy peanut butter
1/2 cup heavy whipping cream
For the Ganache:
1/4 cup Nutella
1/4 cup heavy whipping cream
For the Candied Peanuts:
1 cup dry roasted peanuts
1/2 cup sugar
2 tablespoons water
Butter a 9″ pie dish. In a food processor, combine the cookies and butter until all cookie crumbs are moistened by the butter. Press crust evenly in the pie pan and set aside.
Using an electric mixer, beat cream cheese and ricotta together until fluffy. Add the peanut butter and continue to beat. Add vanilla and powdered sugar and beat again until mixed in. Finally, add the heavy cream and beat on high until whipped and thick. Pour filling into pie crust and refrigerate for 2 hours.
While chilling, make the ganache. In a saucepan over medium low heat, melt the nutella and cream together. Using a spatula, spread evenly over the chilled pie.
To make the candied peanuts, melt the sugar and water together in a saucepan over medium high heat. Once melted, add the peanuts. Stir to coat peanuts in sugar mixture and cook until they turn golden brown in color. Turn out onto a silicone mat and cool completely. Top the pie with candied peanuts.
Refrigerate pie for another hour. Serve chilled and enjoy!