Tag Archives: cream cheese

Salted Nutella Pie

When one of my dearest flickr/facebook friends posted about these Mini Salted Nutella Tarts, she knew that I would have to come up with my own pie version. Straight Nutella is a little intense for a whole pie, so I mentioned that whipping it with cream cheese sounded tasty, much like my popular Peanut Butter Pie. Kelly agreed, her family not so much. Well, sweet Kelly, thank you for the inspiration. I am pretty sure you would love my pie.

I used the base ingredients of my Peanut Butter Pie—cream cheese, powdered sugar, and whipped cream—and the divine Nutella took over the role of nut butter.

I used a 9-inch pie pastry for the crust, but I think it would also be tasty with a shortbread or almond cookie crust. I found the salty pastry as a nice foil to the sweet Nutella, though. I am a huge fan of the salty-sweet harmony.

This is a grand pie on its own, but I had fresh strawberries on hand and I thought it would be tasty (and a tiny bit healthy) to add a layer of sliced berries along the bottom of the pie. It was quite delicious.

Salted Nutella Pie

½ cup powdered sugar
8 oz cream cheese, softened
1 cup Nutella (I pretty much used the whole 13 oz jar)
1 tbs vanilla
1 cup heavy cream
¼ tsp coarse sea salt for sprinkling on top*
1 cup strawberries, sliced*
1 9-inch pie pastry, prebaked and cooled

*optional, but tasty

In a large bowl, beat cream cheese and powdered sugar on medium speed until fluffy. Beat in Nutella and vanilla. Set aside.

If you want to add a layer of strawberries, it is a good idea to spread a thin layer of Nutella along the bottom of the pie crust before arranging the sliced berries to keep the crust from getting soggy.

Beat heavy cream in a chilled bowl until stiff peaks form. Stir a third of the whipped cream mixture into the Nutella mixture, then gently fold in remaining whipped cream. Spoon filling into crust (over strawberries) and refrigerate until set, about 4 hours. Sprinkle the top of the pie with sea salt before serving, if you desire. (Seriously, do not be afraid of the salt. It is so, so good.)

I added a sliced and fanned strawberry as a garnish. A drizzle of chocolate syrup is another option if you’re feeling fancy.

Let’s look at some pretty pictures now.

I just had to show you how much butter goes into my pie pastry. This is for 2 9-inch pastry rounds

The simple ingredient lineup

Whip the softened cream cheese and powdered sugar in large bowl and try not to make a mess

Properly whipped cream cheese and powdered sugar

Now add the delicious Nutella. So thick and so rich, rich

I spread a bit of this mixture over the bottom of the pie crust before layering the berries

I know, right?

The strawberries are layered and the heavy cream is whipped to perfection

Gently fold the whipped cream into the Nutella mixture. You want to keep it fluffy. Where's Fluffy?

This is me trying to hold the camera and take a photo while pouring the filling in the pie

Looks delicious, but it must chill at least 4 hours

Here's the chilled pie in bad lighting

The perfect slice of pie makes me crazy happy


Strawberry Shortcake Pie

Strawberries are cheap and plentiful right now, so I am taking advantage of the Florida berries while I can. I was very pleased with my Baked Strawberry Pie, but wanted to put my own twist on Martha Stewart’s Strawberry Icebox Pie. I also wanted cream cheese in the pie, because it is so darn tasty. I was going to use shortbread cookies for the crust, hence the shortcake inspiration, but then I found Golden Oreo cookies on sale at Publix. Yum.

This pie is simple to prepare, and you can easily substitute different berries for the filling or other cookies for the crust. The sweet cream cheese complements the ripe berries so nicely, but feel free to omit it if you are crazy and don’t like cream cheese.

Strawberry Shortcake Pie

Cookie Crust
24 Golden Oreo Cookies
3 tbs butter, melted
1 tsp vanilla

Place cookies in a single layer in a Ziploc bag. Crush cookies with a rolling pin. (You could also pulse the cookies in a food processor, but smashing them is more fun.) Pour cookie crumbs in a bowl. Stir in melted butter and vanilla until combined. Press into 9-inch pie plate Bake at 350°for 10-12 minutes. Cool on wire rack.

Pie Filling
4 cups strawberries, hulled and sliced
½ cup sugar
2 tbs cornstarch
½ cup water
8 oz. cream cheese, softened
½ cup confectioner’s sugar

Mash 2 cups strawberries in a small bowl. In a small saucepan, mix sugar and cornstarch. Add ½ cup water and mashed strawberries. Cook over medium heat until thick and boiling. Boil about 1 minute, stirring constantly. Remove from heat and let cool.

In a medium bowl, beat cream cheese, vanilla, and confectioner’s sugar until fluffy. Spread evenly into cooled pie crust. Top with sliced strawberries and pour cooled strawberry mixture on top. Refrigerate for 3 hours, or until set.

The ingredient lineup

I must admit my addiction to Golden Oreos

For a good time, put cookies in a Ziploc bag and smash them with a rolling pin

You should really smash them better than I did

Press cookie crumbs into a pie plate

Now smash half of the sliced berries

Show the sliced berries what will happen to them if they don't behave

Mix the sugar and cornstarch together, then add the water and berries

Let the berries boil about 1 minute, until mixture is thick and glossy

While berry mixture cools, whip up the cream cheese, vanilla, and powdered sugar

That cream cheese is totally whipped

Spread the cream cheese mixture into the cooled cookie crust

Mmm.... Cream cheese

Pile on the sliced berries. Don't worry, it will all fit

Carefully pour the cooled berry mixture over the sliced berries and stick it in the fridge to chill

The perfect slice

The Perfect Blueberry Cheese Pie

I must confess that I love cream cheese. I make stuffed French toast with it, I mix it with roasted garlic for a fantastic dip, and I have a dog who will just about do back-flips for a lick of it. Cream cheese is awesome.

I adapted this recipe from the Williams-Sonoma Pies & Tarts cookbook. It is so, so good. I got a great response from this pie, even before it was out of the oven. Oh, the smell was heavenly. You must make this while blueberries are still in season.

I used graham crackers for the crust since I had some on hand, but you can use other cookies or cracker crumbs if you prefer. I have to say that the honey graham cracker crust was delicious. Maybe that had something to do with the whole stick of butter in it. Yeah, maybe.

The custard part is super easy and quickly comes together in one bowl. You can use a hand- or stand-mixer. (My awesome KitchenAid stand mixer whipped it up in two minutes.)

I have realized that I like to add fresh nutmeg and lemon juice to all of my fruit pies. You don’t have to, but I like it. A lot.

Perfect Blueberry Cheese Pie

Crumb Crust

1½-2 cups graham cracker crumbs (about 12-16 crackers)
2 tbs sugar (optional)
pinch salt
½ cup (yes, 1 stick) unsalted butter, melted

Mix all ingredients and pat into 9-inch pie plate. Bake for 8 minutes at 325°. Let cool on a wire rack before filling.

Cheese Custard

8 oz. cream cheese, softened
1/3 cup powdered sugar
1 tsp vanilla extract
¼ tsp fresh, grated nutmeg
2 eggs

Combine cheese, sugar, vanilla, and nutmeg; beat until smooth. Add eggs, beat well. Pour into the cooled, baked pie shell and bake until set, about 25 minutes  at 325°. Let cool.

Blueberry Topping

2 cups (1 pint) blueberries
½ cup water
1/3 cup granulated sugar
1½ tbs cornstarch mixed with 2 tbs water
1 tbs fresh lemon juice
¼ tsp fresh, grated nutmeg

Combine berries, water, and sugar in saucepan; bring to boil. Reduce heat and simmer covered for 5 minutes. Remove from heat, add cornstarch, return to heat and bring to boil. Cook 1 minute, stirring constantly. Let cool and spoon over cooled custard. Chill at least 1 hour before serving.

Assemble your ingredients before you start mixing so you won't forget anything

And always make your fruit pose for a pretty photo before baking

Just don't forget to adjust the manual focus before shooting the crust. D'oh!

Cream cheese custard filling before baking...

and after. Doesn't it look good? But wait, it gets better!

Look at that perfect slice! It tastes amazing. Please don't lick your screen!