Mini Nutella Pies
2 tablespoons sugar. 1 teaspoon vanilla. Preheat oven to 350 degrees. Make brownie batter as directed on the box and pour into a prepared pie crust. Bake for 35-45 minutes, or until a toothpick comes out clean. Let cool completely. Using a mixer, whip the cream, sugar and vanilla until stiff peaks form.
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Preheat the oven to 350ºF. Line the bottom a 9-inch springform pan with aluminum foil and spray the foil lightly with nonstick spray. Line the sides of the pan with parchment paper. Add the Nutella and butter to a medium saucepan. Warm over medium-low heat, stirring constantly until Nutella is melty and smooth.
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Beat with a hand mixer until smooth and creamy with no lumps, about 30 seconds to 1 minute. Add in the 1 and 1/2 cups Nutella, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Beat for 1-3 minutes or until combined and smooth. Add in the 6 ounces (3/4 cup, not the entire 8-ounce container) of thawed whipped topping.
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add the vanilla extract. place the Nutella in a bowl and microwave it for about 15 seconds. stir the Nutella for about 1 minute so it cools a bit before adding it to the whipped cream. add the Nutella to the whipped cream and fold it in. place the cookies into a food processor and then drizzle in the melted unsalted butter.
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Add the whipped cream ⅓rd at a time and gently fold into the cream cheese Nutella mixture with a spatula until incorporated. Spoon into serving cups and serve or chill. Alternatively, chill and then pipe into serving cups for a more elegant look. Top with more whipped cream and chocolate shavings.
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Spread 1/2 cup of the chocolate hazelnut spread over the bottom of the pretzel crust. Set aside. Place the cream cheese, the remaining 1 cup of chocolate hazelnut spread, powdered sugar, and salt in a large mixing bowl and beat on medium speed until smooth. Slowly drizzle in the cold heavy cream, continuing to beat on medium speed.
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Cool completely, about 30 minutes. In large bowl, beat cream cheese with electric mixer on medium speed about 30 seconds or until creamy. Add hazelnut spread; beat until combined. Using large rubber spatula, fold in one container frozen (thawed) whipped topping until well combined. Spoon filling into cooled baked shell.
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Bake at 375 degrees for 8 minutes. Let cool. Make the filling by creaming together with a mixer or in a food processor, the Nutella, cream cheese, and powdered sugar until smooth and creamy. In another bowl, beat the whipped cream until soft peaks form.
Mini Nutella Pies
Directions. Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust. Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly. Refrigerate until well chilled, 4 hours to overnight.
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Press firmly in the bottom and up the sides of a 9 inch pie plate. Refrigerate while you make the Nutella filling. Using a mixer, beat cream cheese until creamy. Take out ¼ cup of the Nutella and set aside, add remaining Nutella to cream cheese and combine together. Gently stir in 8 ounces or half of the whipped topping.
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Spread 1/3 cup of Nutella into the bottom of the graham cracker crust. In a large bowl, beat together the cream cheese and 1 cup of Nutella with an electric hand mixer until well mixed. Fold in the thawed Cool Whip with a spatula. Evenly spread the mixture into the crust, smoothing out the top.
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Refrigerate the pie while you prepare the next layer. To make the Nutella mousse beat together the cream cheese, powdered sugar and vanilla in a large bowl. Set aside. In a small microwavable bowl, microwave the chocolate chips, stirring every 20 seconds until melted. Stir in the Nutella.
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Place the crumbs in a medium bowl and pour the melted butter on top. Mix together using a rubber spatula so all the crumbs have a chance to get coated in the butter. Dump the sand-like crumb mixture into a 9 or 10-inch pie plate. Make sure the crumbs are packed firmly into the bottom and up the sides of the pie plate.
Mini Nutella Pies
For the cookie crust. Preheat oven to 350F. Add the chocolate wafer cookies to the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse a few more times until evenly moistened. Transfer the cookie crumbs to a 9 inch deep dish pie plate.
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Cool completely on a wire rack. Combine the Nutella, mascarpone, and salt in a large bowl and use an electric mixer on medium-low speed to beat together until smooth and shiny, 3 to 5 minutes. Whip the cream to medium peaks. Fold the whipped cream into the Nutella mixture until no white streaks remain.
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How to Make Nutella Mousse Pie. Triple the ingredients (1 1/2cups Nutella /1 1/2 cups whipping cream) and using a store-bought Oreo Pie Crust pour the mousse filling into the pie crust. Cover loosely and chill until just before serving. For garnishment try adding chocolate shavings, berries or other delicious toppings.