Peanut Butter and Nutella Pie

Butter a 9″ pie dish and set it aside. In a food processor, combine and process the cookies and butter until all the cookie crumbs are moistened by the butter. Press crust evenly into the bottom and up the sides of the pie pan and set aside.

In a mixing bowl using an electric mixer, beat cream cheese and ricotta until fluffy. Add the peanut butter and continue to beat. Add vanilla and powdered sugar and beat again until mixed in. Finally, add the heavy cream and beat on high until whipped and thick. Pour filling into pie crust and refrigerate for 2 hours.

While chilling, make the ganache. In a saucepan over medium low heat, melt the Nutella and cream together. Remove from heat. Using a spatula, spread ganache evenly over the chilled pie.

To make the candied peanuts, melt the sugar and water together in a saucepan over medium high heat. Once melted, add the peanuts. Stir to coat peanuts in sugar mixture and cook until they turn golden brown in color. Turn them out onto a silicone mat and cool completely. Top the pie with candied peanuts.

Refrigerate pie for another hour. Serve chilled and enjoy!

I first discovered Nutella when I was on an exchange program in high school. Now it is found in just about every grocery store sitting on the shelf next to the peanut butter…which is where this recipe began!