Pecan Pie, Nutella Style

In this Nutella Pecan Pie, old-style pecan pie is taken up a notch by smearing Nutella on the bottom of the pie crust.

Pies. I know traditionally it’s Thanksgiving = pie and Christmas = cookies…. but this isn’t your regular ol’ pie.

The filing is gooey, pecan-y and I could truly only sit there and eat it with a spoon or shovel.

To cook this Nutella Pecan Pie Set out:

• pâte sucrée – A fancy name for a sweet pie crust.
• nutella – Adds flavor-packed chocolate and nutty flavor.
• unsalted butter – Lends richness and flavor.
• brown sugar – Adds sweetness to the filling.
• fine salt – Enhances the flavors in this dish.
• eggs– Lends richness and flavor.
• corn syrup – Lends sweetness.
• vanilla extract – Adds distinct flavor and enhances the other flavors in the dish.
• pecans – It isn’t pecan pie without them!

Roll out your pie dough and fit a standard 9-inch pie plate. Trim edges and chill for 2o minutes.

Line with foil or parchment and weigh down with pie weights or dried beans. Partially bake for 25 minutes. Once baked, decrease the oven temperature to 275°.

Meanwhile, add 3 tablespoons butter to a heat safe bowl set over a saucepan filled with 1-inch of simmering water.

Once melted, remove off of the heat and stir in 3/4 cup dark brown sugar, 1/2 cup corn syrup, 2 large eggs and 1 teaspoon vanilla extract.

Place the bowl back on the pan of simmering water. Whisk often until an instant read thermometer reads 130°.

Spread 1/2 cup nutella in the bottom of the partially baked crust and then roughly chop 1 heaping cup of pecans.

Stir in the chopped pecans.

Pour the pecan filling overtop of the nutella.

Bake at 275° for 55 minutes.

Allow the pie to cool for 2 hour at least before slicing and serving.

So move aside Christmas cookies… there’s a new pie in town.

Enjoy! And if you give this Nutella Pecan Pie recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Respectfully borrowed from Country Cleaver.com.