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October 20, 2009
Union ’88 Graduate uses what he learned in Family Living to win pie contest.
RALEIGH – Domino Ireland of Raleigh took the top prize in the Pillsbury Pet-Ritz Pie Baking Championship at the North Carolina State Fair. Ireland’s Whipped Nutella Cream Pie beat out 98 other competitors for the $200 cash prize.
Judy Myklebust of Durham took home second place and $100 for her Sour Cream Raisin Pie, and Shelley Gregory of Burlington took home third place and $50 for her Bavarian Port Pear Pie.
Rules called for recipes to include one or two packages of Pillsbury Pet-Ritz frozen pie crusts. Any dessert-style pie could compete. Entries were judged on taste, appearance, creativity, ease of preparation and general appeal.
The winning recipe follows:
Whipped Nutella Cream Pie
• 1 Pillsbury Pet-Ritz pie crust
• 1 8-ounce package cream cheese, softened
• 1 cup Nutella
• 1 cup heavy whipping cream
• ¼ cup graham cracker crumbs
• 1 tablespoon brown sugar
• Dark and white chocolate for grated topping
Prepare one crust according to package directions and allow to cool. Beat cream cheese, Nutella and brown sugar together until smooth. Whip cream, then gently fold into Nutella mixture along with graham cracker crumbs. Spoon mixture into cooled crust and top with grated chocolate. Refrigerate before serving. For best results, place pie in the freezer until semi-frozen, then remove 10 to 15 minutes prior to serving so it softens slightly.