Simple and Sweet Nutella Peanut Butter Pie

I made this Nutella Peanut Butter Pie last month by special request, for my Granddaughter Maddie’s birthday. Now that the kids are getting older, more and more often they are requesting non-traditional birthday treats instead of cake. I first made a couple of these pies last year for the Christmas holiday and forgot to share the recipe with you then. I had pulled this recipe from a magazine years ago, and am so glad I held onto it. It clearly made quite an impression on 12 year old Maddie, because this was the only sweet treat she desired for her birthday this year. The pies were sliced and devoured so quickly at her party, that I didn’t have an opportunity to snap an image of the inside of the pie. You’ll have to trust me that these pies are deliciously creamy and delightful on the inside as well.

This recipe makes two pies, and believe me you’ll want to have more than one. You can use a store bought graham cracker pie crust or a chocolate cookie crust. I couldn’t make up my mind between the two, so I used one of each. These pies are so simple and quick to whip up, much unlike the puppy party birthday cake we made for Maddie a couple of years back.

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Nutella Peanut Butter Pie

About a Mom

4.92 from 12 votes

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Servings 2 pies

Ingredients

  

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• 2 9 inch store bought Graham Cracker or Chocolate Cookie pie crusts
• 1 8 oz block cream cheese softened
• 3/4 cup Creamy Peanut Butter
• 3/4 cup Nutella
• 1 cup Powdered Sugar
• 2 8 oz. or 1 (16 oz.) container of Cool Whip
• 1/2 cup Semi-sweet chocolate chips
• Chocolate Flavored syrup

Instructions

 

• In a mixing bowl, cream together softened cream cheese, peanut butter, powdered sugar, and Nutella. Once well combined, add in 8 oz. Cool Whip, slowly combining until mixture is smooth.
• Stir in semi-sweet chocolate chips.
• Divide mixture evenly between 2 pie crusts.
• Frost each pie with the remaining 8 ounces of Cool Whip.
• Decorate the top of each pie with chocolate flavored syrup. You can create a pretty pattern by swirling the chocolate syrup in a circular fashion from the center of the pie and working outward. Then, using a pointed kitchen knife or toothpick, lightly pull the syrup from the center out, to create stripes.
• Optionally, decorate with a few additional semi-sweet chocolate chips.
• Keep pies chilled in the refrigerator until ready to serve.

Tried this recipe?Let us know how it was!

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