This is a recipe from the Girls Preparatory School cookbook, Food for Thought. We shared this pie with some friends along with our neighbors, and it was a big hit. Instead of strawberries, I decorated the top of the pie with violas, which are edible flowers. My kids had a hard time believing me they could actually eat the flowers, but after much reassurance, they decided to try them. This pie is especially good the next day after it has chilled in the fridge all night.
Nutella-Lemon Cream Pie
1 short bread or vanilla wafer crust
1 8oz. package cream cheese softened
1 14oz. can sweet condensed milk
1/2 cup fresh lemon juice
1 tablespoon lemon zest
2 teaspoons vanilla extract
1 jar Nutella chocolate hazelnut spread
Fresh strawberries (optional)
1 pint heavy whipping cream
Prepare crust. I used vanilla wafers (1 box) which I pulsed in the food processor along with 3 tablespoons of melted butter. Bake pie crust at 375 degrees for 5 minutes. While crust is cooking, combine softened cream cheese, sweetened condensed milk, lemon juice, lemon zest, and 1 teaspoon vanilla extract in bowl. Using the paddle or whisk attachment on a hand mixer, beat mixture on medium-high speed until the batter is smooth.
Remove crust from oven and immediately coat bottom with Nutella chocolate hazelnut spread. Let cool. When crust is completely cooled and Nutella is set, pour in lemon filling. Chill pie for eight hours.
Make whipped cream just before serving. Pour heavy whipping cream into a mixing bowl. With whisk attachment, mix on medium-high power, gradually adding sugar and remaining vanilla, until peaks form and hold their shape. Top each slice of pie with a dollop of whipped cream and several strawberry slices.