This pie takes several hours to make, but is well worth the wait. You will need:
- 10 graham cracker sheets, coarsely broken
- 3 tbsp. cold butter, cut into chunks
- 3 tbsp. powdered peanut butter
- 1 pint whole milk
- 3/4 cup white sugar
- 1/2 vanilla bean, split and seeds scraped
- 1/4 tsp. baking soda
- 13 oz. nutella
- 8 oz. mascarpone cheese
- 1 cup heavy whipping cream
- 1 tsp. vanilla extract
- 1/4 cup powdered sugar
Graham Cracker Crust: Preheat oven to 350 degrees. In a food processor, combine graham crackers, butter, and 1 tbsp. powdered peanut butter until mixture starts to come together. Press into the bottom and halfway up the sides of a 9 inch springform pan (I like to use a plastic bag coated with nonstick cooking spray to press the graham cracker crumbs down). Bake at 350 degrees for 9 minutes, or until lightly brown. Move to a baking rack and let cool.
Dulce de Leche: I followed Alton Brown’s method to make the dulce de leche, although I halved the recipe. Combine whole milk, white sugar, and vanilla bean half in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, being careful not to re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 hours. Strain the mixture through a fine mesh strainer. Refrigerate until use.
Nutella Mixture: Beat nutella and mascarpone in a medium mixing bowl about 1-2 minutes. Remove half the mixture to a separate bowl. Spread remaining half into the cooked graham cracker crust and freeze, approximately 30 minutes.
Whipped Topping: Beat whipping cream (starting at slowest speed and increasing) until soft peaks start to form. Beat in vanilla and powdered sugar. One combined, remove half the mixture to a separate bowl. Combine half of the whipped topping with remaining nutella mixture and spread over the first layer of the pie. Refreeze, approximately 30 minutes.
Mix last half of whipped topping with 2 tbsp. powdered peanut butter and spread over first two layers of the pie. Refreeze until ready to serve. Before serving, drizzle dulce de leche over the pie and enjoy!
Nutrition: 1 serving (1/16 pie) is approximately 250 calories.
Note: This pie is also known as ‘Ty Pie’ because it was created exclusively for my brother’s 26th birthday!
Designs on Dinner 