Nutella cream pie with Oreo crust
SERVES 8 TIME 3 hours LEVEL Medium
INGREDIENTS
For the Oreo crust
3 cups crushed Oreo cookies – about 30 cookies
¾ cup unsalted butter melted pinch kosher salt
For the nutella whipped cream filling 1 ½ cups heavy cream chilled
1 cup Nutella hazelnut spread
¼ teaspoon salt
INSTRUCTIONS
To a large mixing bowl, add crushed Oreos, melted bu er and salt. Mix until thoroughly combined. Press into an even layer into the bo om and up the sides of a 9-inch pie pan. Place in the freezer while you prepare the filling. In the bowl of a stand mixer with the paddle or whisk a achment affixed (or in a large mixing bowl with a hand mixer), add the heavy cream. Start on low and gradually increase speed until so peaks form, about 3-4 minutes. Stop the mixer and add in the Nutella and salt. Continue whipping until stiff peaks form, another 2-3 minutes. Scrape bo om and sides of the bowl and whip again to ensure all has been evenly incorporated.
Spread the Nutella whipped cream on top of the cold crust. Freeze for about 2 hours or overnight. Remove from the freezer about 10 minutes before serving. Cut into slices and
serve with whipped cream and crushed Oreos, if desired. Serve and enjoy as your cheat meal for National Eat What You Want Day!