Nutella Pie
8
servings
Main
Course
Print Recipe
Ingredients
Directions
For the crust:
1¼ c
(160 grams) all-purpose flour
¾ tsp
Diamond Crystal kosher salt
½ c
(1 stick/113 grams) unsalted butter, cold, cut into thin slices
3 to 6 tablespoons cold water
1 egg, beaten
For the filling:
¾ c
(about 220 grams) chocolate hazelnut spread, such as Nutella
2 lg
eggs
2 lg
egg yolks
1
pinch kosher salt
1¼ c
(300 grams) half-and-half
2 tbsp
Frangelico (hazelnut liqueur) (optional)
¼ c
toasted hazelnuts, roughly chopped
1 c
(230 grams) heavy whipping cream, cold
If you’re searching for a fresh dessert to add to the holiday lineup, look no further than this chocolate-hazelnut pie. The silky custard filling only requires five ingredients (not counting salt!). To ensure a smooth texture, the eggs are tempered before the custard base is poured into a parbaked pie shell. If making your own pie dough feels like too much effort, feel free to use a storebought pie crust or a cookie crust, if you prefer—just don’t forget to top everything off with whipped cream and crunchy chopped nuts before your friends and family dig in.
Directions
Make the crust:
- Add the flour and salt to a large mixing bowl and mix briefly to combine. Add the butter and use your hands to work it into the flour using a rubbing motion. Continue to work the mixture until it resembles a coarse meal and the pieces of butter are no larger than peas.
- Add 2 tablespoons of water and toss the mixture to combine. Don’t press or squeeze yet—the idea is to evenly hydrate the mixture, so be sure to break up any wet clumps of dough and redistribute them. Test the hydration of the mixture by taking a small handful and giving it a squeeze—the mixture should clump together and hold its shape (if it doesn’t, add another tablespoon of milk before proceeding). Give the handful of dough a firm poke with the flat of your finger. If it mostly holds together, the dough is properly hydrated. If the dough falls into pieces and appears floury and crumbly, add water, 1 tablespoon at a time, until the dough passes this test.
- Fold and press the dough a few times to bring it together into a ball. If it does not come together easily, add a few drops of water in areas that are particularly dry. Form the dough into a 1-inch-thick disk, then wrap it tightly in plastic. Refrigerate for at least 1 hour and up to 2 days. For longer storage, keep it in the freezer.
- Place the dough on a clean, lightly floured surface and roll it into an 11-inch circle (about 1/8 inch thick). Fold the dough into quarters and transfer it to the prepared pan. Unfold the dough and lay it neatly into a 9-inch pie pan, ensuring that there is no space between the dough and the pan. Trim the edges of the dough so there is about 1 inch of overhang.
- Fold the overhanging dough underneath itself so that a folded edge sits flush with the rim of the pan. Dip a fork in a small amount of flour and press the tines firmly into the dough, all the way around the rim of the pan. Alternatively, the dough may be crimped or fluted as desired. Place in the refrigerator and chill until the dough is firm to the touch, about 30 minutes.
- Heat the oven to 350°F. Line the inside of the chilled pie crust with foil that goes all the way up the sides, then fill with enough pie weights, dry beans, or dry rice to fill the crust almost completely. Bake for about 1 hour. At this point, the rim of the crust should be golden brown and crisp. Remove the pie weights and foil, then bake for 5 to 10 minutes more until the bottom of the crust is golden and dry to the touch. Remove from the oven and let cool for 1 to 2 minutes. Use a pastry brush to apply a light layer of beaten egg all over the pastry, then return it to the oven for 3 to 5 minutes or until dry to the touch. Let cool slightly before using. The crust can be made a day ahead if desired. Wrap it tightly in plastic wrap and store at room temperature until ready to use.
- In a medium mixing bowl, add the chocolate hazelnut spread, eggs, egg yolks, and salt and whisk until smooth (it may take a moment to come together). Meanwhile, add the half-and-half to a small saucepan and place it over medium-high heat. Stir occasionally, until it begins to steam. Slowly drizzle the hot half-and-half into the chocolate-hazelnut spread mixture, whisking all the while. Continue whisking until the mixture is smooth and well combined, then pour it into the baked pie crust.
- Bake for 18 to 20 minutes or until the edges of the filling are set and a 1-to-2-inch circle in the center of the custard is still slightly wobbly. An instant-read thermometer inserted into the center of the custard should register about 175°F. Allow the pie to cool on the counter until just warm to the touch, about 45 minutes. Press a piece of plastic wrap directly to the surface of the custard, then transfer the pie to the refrigerator. Chill for at least 4 hours or until firmly set.
- Just before serving, pour the heavy whipping cream into a large mixing bowl and whisk until firm peaks form (you can also use an electric mixer if you prefer). Spread the whipped cream over the top of the chilled custard filling, then sprinkle the chopped toasted hazelnuts on top. Serve immediately.
- This pie is best served within 24 hours of baking. Store leftover pie in an airtight container in the refrigerator for up to 2 days.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.