Nutella Pecan Pie

In this Nutella Pecan Pie, traditional 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 really just sit there and eat it with a spoon or shovel.

To Make This Nutella Pecan Pie You Will Need:

• pâte sucrée – A fancy name for a sweet pie crust.
• nutella – Adds delicious chocolate and nutty flavor.
• unsalted butter – Lends richness and flavor.
• brown sugar – Adds sweetness to the filling.
• fine salt – Enhances the flavors in this recipe.
• 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!

Preheat your oven to 375º.

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!

Print Recipe Pin Recipe

5 from 1 rating

Leave a Review »

Yield: 8 servings

Nutella Pecan Pie

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

Prep Time: 45 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr 40 minutes mins

Ingredients

• 1 recipe Pâte Sucrée , sweet pastry dough, chilled
• 1/2 cup nutella
• 3 tablespoons unsalted butter
• 3/4 cup dark brown sugar
• 1/2 teaspoon kosher salt
• 1/2 cup light corn syrup
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 (heaping) cup chopped pecans

Instructions 

MAKE THE PIE CRUST:

• Roll the chilled dough out to fit a standard 9-inch pie plate. Trim edges and refrigerate for at least 20 minutes.
• Preheat your oven to 375°.
• Once chilled, line with parchment or foil and fill with pie weights or dried beans. Partially bake for 25 minutes.
• Let cool slightly, before spreading the nutella in the bottom of the pie crust.
• Decrease the oven temperature to 275°.Set a side.

MAKE THE FILLING:

• 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 brown sugar, corn syrup, eggs and vanilla extract.
• Place the bowl back on the pan of simmering water. Whisk often until an instant read thermometer reads 130°.
• 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.
• Serve with vanilla or butter pecan ice cream.

Serving: 1slice, Calories: 510kcal, Carbohydrates: 71g, Protein: 6g, Fat: 24g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 113mg, Sodium: 194mg, Potassium: 155mg, Fiber: 2g, Sugar: 51g, Vitamin A: 587IU, Vitamin C: 1mg, Calcium: 59mg, Iron: 2mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American

Respectfully borrowed from Country Cleaver.com.