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Nutella Pecan Pie

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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 mins
Cook Time 55 mins
Total Time 1 hr 40 mins
Servings 8 servings
Calories 510
Author Laurie McNamara

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.

Nutrition

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