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

Nutella Pecan Pie

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.

Ingredients for Nutella Pecan Pie

To Make This Nutella Pecan Pie You Will Need:

  • pâte sucrée
  • nutella
  • unsalted butter
  • brown sugar
  • fine salt
  • eggs
  • corn syrup
  • vanilla extract
  • pecans

par bake crust

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°.

melt butter in double boiler

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

whisk in brown sugar, corn syrup, eggs and vanilla.

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.

cook filling

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

spread nutella and chop nuts

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

add pecans

Stir in the chopped pecans.

pour over nutella

Pour the pecan filling overtop of the nutella.

just baked Nutella Pecan Pie

Bake at 275° for 55 minutes.

slice missing

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

Nutella Pecan Pie

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!

Nutella Pecan Pie l SimplyScratch.com

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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.

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

Respectfully borrowed from Country Cleaver.com.