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In this Nutella Pecan Pie, traditional pecan pie is taken up a notch by smearing Nutella on the bottom of the pie crust.
Course Desserts & Sweet Treats
Cuisine American
Keyword Christmas, nutella, pecan pie, pie, Thanksgiving
Prep Time 45 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 40 minutes mins
Servings 8 servings
Calories 510
Author Laurie McNamara
- 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
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