Sunday, February 12, 2012

Nutella Cookie Pie

I need to share this yummy little recipe real quick.

I'm on a Nutella and PB kick these days. Don't judge. 

This is also Gluten AND dairy free! I made it for after church fellowship time today and it was gone faster than I could say Nutella Cookie Pie. And it was loved by non gf/df folk. Success!

But, aside from the fact it is super good- It's even more super easy to make. 

Nutella Cookie Pie

Pre-heat oven to 350

For the Cookie:
1 Cup Nutella
1 Cup Sugar
1 Egg

3/4-1 Cup Smooth Peanut Butter 

7 oz. Jar Fluff
2 Cups Powdered Sugar
1/4 Cup Non-Hydrogenated Shortening
1/2 tsp. vanilla

Mix cookie part together very well, by hand or in mixer.
Spread into a greased pie plate.
Bake on 350 for 20-25 minutes.

When pie is mostly cooled, spread PB on top, evenly.

In a mixer, beat fluff, shortening and vanilla together very well, till fluffy. 
On low, mix in powdered sugar . Beat on high when combined, and miux very well. 
If mixture is too thick and difficult to mix, add in a little milk, 1 Tbsp at a time until it reaches desired consistency.
I did a little swirl on mine, but I would recommend covering the whole top withe frosting.
If you do just want the swirl, fill a ziploc bag with frosting, and cut off a little from the corner and slowly go around the pie.

No comments:

Post a Comment