The past week has seen an outpour of grief over the heartbreaking post by popular food blogger, recipe writer, and food editor, Jennifer Perillo. I don’t know her personally, but I follow her blog and know we live in the same borough. On Sunday she tragically lost her husband and wrote a sad, yet beautiful post. Please read it if you have time, then you’ll know why bloggers and others around the world have made Peanut Butter Pies today. I didn’t follow her recipe exactly because I didn’t have all the ingredients on hand, so I created a quick whipped mini pudding pie version using Nutella instead of peanut butter.
Mini Nutella Whipped Pudding Pies Recipe (A Pie for Mikey)
Grind slivered almonds in a food processor or mortar and pestle until almost like powder and reserve. Do the same for the chocolate cookies. Place cookie crumbs on the bottom of 2 small glasses or bowls (see pictures). Save a little extra of the ground almonds and cookies for garnish at the end. In a small bowl, whip the cream until you get soft peaks. Mix both the ground almonds and Nutella, then lightly mix the whipped cream and almond Nutella mixture together. Place mixture on top of cookie crumbs and sprinkle some crumbs on top. Chill in fridge until ready to eat.
Total Time: 20 minutes
Yield: 2 small servings