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No-Bake Peanut Butter & Nutella Pie!


I've always wanted to try to make one of these no-bake pies I have come across on Pinterest.  And this weekend, I decided to give this dessert a try.  I know these pies are usually popular in Summer, but my oven is used so much more often in the Fall and Winter, especially around the holiday season - so I feel like these no-bake pies can really come in handy now, too.  This dessert is best made the night before and can be stored in the fridge for 3-4 days.  

 This recipe is my own version of a no-bake peanut butter pie because I've seen so many recipes for this, but I decided to add in Nutella because we all know how well chocolate goes with peanut butter!  I'm not the biggest fan of peanut butter to begin with, but the chocolate and peanut butter combination just tastes amazing.  I am already thinking of trying this again though just with Nutella for my chocolate-loving husband.  I tried to save time by buying a ready-made pie crust (graham cracker, oreo, etc).   But you can always make your own by crushing up some graham crackers/oreos and adding some butter.  For this recipe, I decided to make my own homemade whipped cream - Seriously, the easiest thing I've ever done and it tastes so much better than the store kind.  Who has time to wait for frozen, store-bought whipped cream from the freezer to thaw anyway?  Just take some heavy cream and your electric hand mixer, and you've got the best, freshest whipped cream ready to go for this or any other recipe!  

 This yummy pie took me only 20 minutes to prepare, while my twin toddlers had a snack in the living room.  Huge shout-out and thanks to Farmland Fresh Dairies for partnering with my family to provide us with the freshest and most natural dairy products that I get to share via recipes with all of you!

 Tips before "baking" your no-bake pie:

  • Make sure the cream cheese is at room temperature to ensure a smoother peanut butter & chocolate filling
  • Mix your whipped cream AFTER you've put together the rest of the ingredients because the cooler it is, the better it will fold into the peanut butter & chocolate mixture
  • Heavy Cream & Heavy Whipping Cream are essentially the same; however, I prefer using heavy cream because it contains slightly more milk fat and will whip better & hold its shape longer than whipping cream
Prep Time:  20 minutes

Refrigerator Time:  4-5 hours minimum OR overnight

Ingredients:
- 1 (8-ounce) package cream cheese, room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup Nutella
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 3/4 cup Farmland Fresh Dairies Heavy Cream
- 1 (9-ounce) ready pie crust

Optional Ingredients for Topping:
- Whipped Cream by Farmland Fresh Dairies
- Drizzle of 1 teaspoon Nutella
- Chocolate Chips / Peanut Butter Cups

Directions:

  1. In a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add in the peanut butter, Nutella, powdered sugar, and vanilla and mix until fully combined.
  2. In a separate mixing bowl, beat the heavy cream with an electric mixer (about 6 minutes or until stiff peaks form). Add the whipped cream to the peanut butter & Nutella cream cheese mixture - gently fold it in with a rubber spatula.
  3. Pour the filling over the pie crust, and spread it around into one even layer.
  4. Cover and return to the refrigerator to chill for at least 4-5 hours or overnight. Once chilled and you're ready to serve, top with whipped cream and drizzle some Nutella over it. (You can simply top with chocolate chips and skip the whipped cream, too) Cut into slices, serve, and enjoy!
*I was not financially compensated for this post. I received a sample for review purposes. The opinions are completely my own, based on my experience.*

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