Apr 28, 2013

White Chocolate Cookies and Cream Pie with Nutella Crust

This recipe is an example of a failure turned into a success.

My husband had the idea to make peanut butter cookies, but with Nutella instead.  Of course!  Why would this not work?  Needless to say, it didn't.  At least, not with the recipe I used.

Nutella is oilier and thinner than peanut butter and I think that had something to do with it.  The cookies turned out super thin and...crust-like...Ah ha!  And thus was born the Cookies and Cream Pie with Nutella Crust.

It's easy and pretty quick to make too.  I'm thinking Memorial Day dessert.

WARNING: Do not make this pie.  Do not eat this pie.  It's way too addicting.

White Chocolate Cookies and Cream Pie with Nutella Crust

Ingredients (serves 8)

    For the Crust
    • 3/4 cup Nutella
    • 3/4 cup sugar
    • 1/4 cup plus 2 T flour
    • 1/2 tsp vanilla

    For the Filling
    • 1 package (3.4 oz) white chocolate instant pudding
    • 1 1/2 cups milk
    • 1 cup whipping cream
    • 1/4 cup sugar
    • 15 Oreos


    To make the crust

    Mix all of the crust ingredients together with an electric mixer. Press into a greased 9-inch pie plate. Bake at 350 for 15 minutes. Allow to cool completely.

    To make the filling

    Mix pudding mix and milk with an electric mixer on low speed for 2 minutes. Put in fridge to chill for 15 minutes.

    Whip whipping cream with sugar until stiff peaks form.

    Fold whipped cream into pudding.

    Coarsely crush 12 Oreos and gently stir into whipped cream/pudding mixture.

    Spread into cooled crust. Top with remaining 3 coarsely crushed Oreos.

    Chill for 2 hours or until set.