Nutella Cocoa Puff Cream Pie
I know what you're thinking. Pie is too hard and I need to go away so you can get back to catching up on Superstore. I understand; no one understands the desire to get back in front of the TV as much as I do.
But I PROMISE this pie is stupid easy. STUPID easy. Your eight year old can make it as long as you watch him during the oven part.
Where I Convince You That You Can Do This
What it doesn't have:
- a pastry crust with butter that scares you
- that thing where you have to fill the pie with foil and beans to bake it and feel like you're doing a lab experiment
- a filling that needs to be cooked and coddled and cooled and taken on a shopping spree
- so much time between steps that you forget you were making a pie in the first place
What it does have:
- a crust made out of Cocoa Puffs. COCOA PUFFS. If that doesn't convince you to stick around, there's no hope for any of us.
- a crust that has to be baked but not fiddled with
- a filling that's basically three ingredients whirred together with a hand mixer, and one of those ingredients is Nutella so there's THAT
- whipped cream (or Cool Whip if you don't want to make another thing)
- no waiting for a pie to cook
- no waiting for a pie to cool
- no waiting for a pie to set
- an awesome pie in half hour, maybe a full hour if you're enlisting Tiny Person help
Trust me, and make this, please. It's STU.PID. easy. Oh wait, and did I mention that it's DELICIOUS? Because it's totally delicious. The crust is flavorful and chewy, the filling is thick and Nutella-y, and the whipped cream is WHIPPED CREAM. The taste is great, the texture is stellar (thanks to the brown sugar in the crust to give it umph), and you'll love having something that looks so special ready to serve in the time it takes you to watch an episode of Chuck. Without commercials!
Do you believe me now? Do you believe me that you can make this pie? Straight up you've got this, so let's get started.
Stupid Easy Nutella Cocoa Puff Cream Pie
WHAT YOU NEED
- 4 cups of Cocoa Puffs
- 1 stick of butter, melted
- brown sugar - 2 tbsp for the crust and 1 tbsp for the filling
- salt - a pinch in the crust and 1/4 tsp in the filling
- 1 1/2 cups Nutella
- 3 ounces of super soft cream cheese
- heavy cream - 2 tbsp for the filling and 1 cup for the topping
- 2 tbsp of powdered sugar
- 1/2 tsp vanilla
- (or again skip the whipped cream and go for Cool Whip)
HOW TO MAKE IT
You're about to see a lot of steps for a stupid easy recipe. That's because it's a literal step-by-step. That doesn't mean it's hard, complicated, fussy, or takes a lot of time. Ignore your impulse to run from the numbers; they're not trying to hurt you.
- Check your cream cheese. If you just decided to make this pie and have cold cream cheese, go ahead and chunk up your 3 ounces so they'll start to soften while you get going on everything else.
- Preheat your oven to 350 degrees.
- Put the cereal in a food processor (quick but more dishes) or a gallon freezer bag (slower and more upper body work but less cleanup), and pulverize the cereal until it's finely ground, like boxed graham cracker crumbs. Not chunky, not powdery.
- In a medium microwave safe bowl, melt the butter in said microwave.
- Stir the cereal, 2 tbsp of brown sugar, and pinch of salt into the melted butter with a fork. Break it up and move it around until it all looks the same, like cereal sand.
- Dump the crust into a pie plate. Use your hands to press the crust into the pan, first at the center and working your way to the edges. You will easily have enough crumbs to fill the plate, but don't stress out if the crumbs won't stick to the sides. Crumb crusts are more "of the people" that way; they're rustic and low maintenance without all that crimping.
- Bake the crust for ten minutes. It'll look wet when you pull it out; that's the butter. Just put it on a cooling rack for a few minutes and then stick it in the fridge to get all the way cold. This will happen while you make the filling and the topping.
- In the butter-melting-crust-mixing bowl, use a hand mixer to beat together the Nutella, cream cheese, 1 tbsp of brown sugar, 1/4 tsp of salt, and 2 tbsp of cream. It'll be thick, but give it a whirl on medium-high speed for about a minute to get as much air incorporated as you can. Leave the bowl on the counter while you make the whipped cream.
- A quick word: my immersion blender (one of my favorite and most used kitchen tools) has a special blending cup as well as a whisk attachment. It's my favorite way to make whipped cream because it takes up as much room in the dishwasher as a juice glass. Maybe you have one too and never thought to use it. So now I'm telling you... USE IT. If you don't have an immersion blender, you can use the whisk attachments on either your stand mixer or your hand mixer. The point? You whisk the cream until it's on its way to thick. When it's the consistency of regular yogurt (not thick like Greek), add the powdered sugar and vanilla. Beat it until it's thick enough that you want to eat it. You've seen whipped cream on desserts before. Just go until it looks right. If you want to get technical, go for soft or stiff peaks - if you pull your whisk out of the cream, it should form a little mountain peak. If it droops, it's a soft peak and perfectly great. If it stays upright, it's a stiff peak that's just as great. Don't worry a thing about it.
- Now take your cooled crust from the fridge, and spoon the Nutella filling all around. Now put the whipped cream on top and spread it around. For a fancy no-brainer garnish, use a vegetable peeler to shave a few chocolate bits on top.
- It's ready to eat! Or you can cover it with plastic and let it hang out in the fridge until you're ready.
So eleven stupid easy steps. There's nothing to mess up here, you guys. NOTHING. You've got this. And once you have it, it won't be around for long.