1-1/4 c. all purpose flour
1/3 c. shortening
4 to 5 T. cold water
Fudge layer
1 c. sugar
2 oz. chocolate
1/3 c. evaporated milk
1 T. corn syrup
1 T. Nutella {heaping}
Filling layer
8 oz. cream cheese {room temp}
3/4 c. Nutella
1-1/2 c. powdered sugar
1 pkg. vanilla pudding mix
1/2 c. milk
2 T. peanut butter
2 c. whipped topping {homemade}
Topping
1 c. heavy whipping cream
Stir together flour and 1/4 t. salt. Using pastry blender or fork cut in shortening until pieces are pea sized. Sprinkle 1 T. water over part of mixture; gently toss with fork. Push moistened dough to the sides of the bowl. Repeat adding 1 T. water until dough forms into a ball. On lightly floured surface, use your hands to flatten slightly. Roll out into a 12 inch circle. Transfer crust to pie plate and trim edges. Prick sides and bottom of crust. Line with double thickness foil. Bake in a 450 degree oven for 8 mins, then remove foil and bake for another 5 minutes. Cool.
In a medium saucepan, cook sugar, chocolate, milk, corn syrup together, stirring occasionally, to the soft ball stage-about 234 to 240 degrees on candy thermometer. Remove from heat stir in Nutella. Beat lightly for a few minutes; pour into bottom of pie crust. Chill thoroughly before filling layer.
To make whipped topping chill whisk attachment and bowl then pour in heavy whipping cream and whisk until light and fluffy.
In a large bowl, beat cream cheese, Nutella, peanut butter, pudding mix, powdered sugar and milk. Fold in the whipped topping until well blended. Spoon over fudge layer and garnish with bunches of whipped cream and chocolate shavings:)
