Looking to Celebrate Pi Day in style? Join Skyler Bouchard, the genius behind @diningwithskyler, for a delicious Eats recipe!

Every year on March 14, people across the world celebrate the mathematical constant, pi. It was first established as a fun and quirky holiday in the late 80s by an American physicist who would gather folks to eat pie and hold recitation contests with colleagues. During Women's History Month, we're keeping up the tradition on the pie front with an inspiring woman chef making waves in our home city! Skyler Bouchard Oppenheim is a NYC-based chef and food host, who got her start reviewing local city restaurants for her then-IG channel @nycdining. From there, she learned from chefs, entrepreneurs, sommeliers, line cooks, cheesemongers, pastry chefs and everyone under the sun to inspire her to launch into her own venture.

Today, in addition to her Instagram @diningwithskyler, she is a culinary expert and host on Amazon’s live streaming shows, a host for INSIDER’s Festival Foodies, as well as a recurring host for Food Network digital. We were so lucky to sit down with Skyler and get her recipe inspired by S'well Eats for Pi Day!

Check out Skyler's No-Bake Peanut Butter Nutella Pretzel Pie 

"This pie is a mouthful - literally! We’ve got a pretzel and  chocolate cookie crumble crust, Nutella cheesecake in the center and peanut butter mousse on top. I recommend using an 6-inch round springform pan for this recipe. You can pre-make the crust mixture, Nutella filling and peanut butter whip topping and store them in your S’well Eats for up to 2 days. Just transfer to your pan and assemble/decorate at least 4 hours before serving so the pie can set in its final form."

Ingredients: 

Nutella Cheesecake Filling:

• 8 oz. cream cheese, softened

• 2/3 cup Nutella

• 1/3 cup powdered sugar 

Peanut Butter Mousse:

• • 1 cup heavy cream 

  • 1/4 cup peanut butter 

  • 1/4 cup powdered sugar 

  • 1/2 tsp cornstarch

Chocolate Cookie Pretzel Crust/Crumble (Topping):

• 1 handful mini pretzels (about 1 cup)

• 8 chocolate creme cookies

• 3 tbsp creamy peanut butter

Toppings:

• 1 chocolate creme cookie

• 15 min pretzels, for the edge of the pie

Directions:

Nutella Cheesecake Filling: In the bowl of a stand mixer or a large mixing bowl (if using a hand mixer) combine the Nutella, cream cheese and powdered sugar. If using a stand mixer, assemble the whisk attachment. On low speed, slowly whip the ingredients together. Once the powdered sugar is combined, adjust the speed to high and whip for 1-2 minutes, until creamy and fluffy. Transfer to your 21 oz. S’well Eats and clean the bowl of the stand mixer. Store in the refrigerator for up to 2 days. Peanut Butter Mousse: In the bowl of a stand mixer or another large mixing bowl (if using a hand mixer) combine the heavy cream, peanut butter and powdered sugar. If using a stand mixer, assemble the whisk attachment. On low speed, slowly whip the ingredients together. Once the powdered sugar is combined, adjust the speed to high and whip until there are soft peaks. Add the cornstarch and whip until you have stiff peaks. Transfer to your 21 oz. S’well Eats. Store in the refrigerator for up to 2 days. Chocolate Cookie Pretzel Crust/Crumble: In a food processor, add the mini pretzels and chocolate creme cookies. Pulse on high until there’s a fine crumb. Add the peanut butter and pulse until combined with the crumbs.  Assemble the pie: 

1. Spray the inside of an 6-inch springform pan with nonstick cooking spray. Unlatch the pan. Line the bottom of the pan with a large piece of parchment paper, allowing it to stick out 3-4 inches on all sides of the pan. Place the top of the springform pan onto the bottom and latch it into place, with the parchment paper sticking out (this will help you easily remove the pie from the pan when it’s done.)

2. Pour 3/4 of the cookie crust mixture into the pan, reserving the rest for topping. Flatten it with a rubber spatula or your hands until it’s even in thickness and dense.

3. Pour the Nutella cheesecake filling on top of the crust and spread evenly with a rubber spatula.

4. Pour the peanut butter mousse on top, spreading evenly with a rubber spatula.

5. Cover and refrigerate for at least 4 hours for peak firmness.

6. Before serving, remove the pie from the pan. Lightly stick pretzels around the edge of the pie, repeating until the entire pie is coated (as pictured.) Top with a crushed cookie in the center and the rest of the crust mixture around the edges. Enjoy! 

Want more recipes? Visit our blog for other great bites!