Renee Sheffield | Deep East Texas EC

Crust

6 tablespoons butter (3/4 stick)
1 tablespoon Nutella chocolate hazelnut spread
2 cups pretzels, finely crushed
1/4 cup brown sugar

Filling

1 cup Nutella chocolate hazelnut spread
1 package cream cheese (8 ounces)
1/2 cup sweetened condensed milk
1 cup heavy cream
1 teaspoon vanilla extract

Topping

Caramel sauce, for drizzling
Pretzel or chopped hazelnuts, for garnish

1. Preheat oven to 350 degrees.

2. CRUST: Melt the butter and Nutella together and combine with the crushed pretzels and brown sugar. Press mixture into pie pan. Bake the pie shell for 15 minutes or until lightly browned around the edges.

3. FILLING: Beat the Nutella, cream cheese and sweetened condensed milk on medium speed until well combined. In a separate bowl, whip the heavy cream and vanilla with a mixer on medium-high speed until soft peaks form. Fold 2/3 of the cream cheese mixture into the whipped cream mixture, reserving the remaining whipped cream for topping.

4. Spoon the filling mixture into pie shell and smooth to edges. Top pie with a large dollop of whipped cream and drizzle with caramel sauce. Top the whipped cream with a pretzel or chopped hazelnuts. Refrigerate until the pie is well chilled.

Cook’s Tip

For the best presentation, make this pie several hours before serving so it has time to chill and firm up in the refrigerator.